Coconut
Lime Coconut Madeleines
- Makes about 20 madeleines
Author Notes
Nearly right after I moved away from my home in Columbus, a young man opened a bakery called Laughlin's literally 2 doors down from my house. I think the timing saved my waistline. We had met him before at a shop opening he catered and there we first tasted his authentic Parisian madeleines, in the classic lemon flavor, with the perfect glaze locking in the pillowy cakes. Now we have to pick up a few each time we return to visit family; they are perfect with coffee in the morning or afternoon tea. I received a madeleine pan for Christmas and wanted to make my own spin on these favorites. I used Rachel Khoo's base recipe (from her book Little Paris Kitchen, for Madeleines with lemon curd and raspberries) but changed up the flavors (honestly from the old song Put the Lime in the Coconut, on an old Muppets record I stumbled across at my parents' house over the holiday) and attempted to re-create a flavorful glaze a la Laughlin's. Enjoy! —Emily | Cinnamon&Citrus
Ingredients
- Madeleine cakes
-
3
large eggs
-
2/3 cup
granulated sugar
-
1 1/2 cups
AP flour
-
2 teaspoons
baking powder
-
grated zest of 1 lime
-
1 1/2 tablespoons
runny honey
-
1/4 cup
milk
-
3/4 cup
butter, melted and cooled
-
2 teaspoons
coconut extract
- Lime-coconut glaze
-
1 cup
confectioner's sugar
-
1 1/2 tablespoons
milk
-
2 teaspoons
coconut extract
-
zest and juice of one lime
Directions
- Whisk together the eggs and sugar until pale yellow. Mix the honey, milk, and melted butter and add to the eggs, mixing to combine.
- In a mixing bowl, combine the flour, baking powder, and lime zest. Gently mix into your wet ingredients above in 2 or 3 batches, stirring just to combine. Rest the batter in the fridge for at least 2 hours and up to overnight.
- Preheat the oven to 375F. Butter a standard 12 shell madeleine pan. Put a heaping spoonful of your rested batter into each madeleine shell (you will have leftover batter after the first batch which will almost but for me not quite fill the pan again for a second batch). Bake for 5 minutes, then turn the oven off for one minute, leaving the madeleines inside with the door closed. Then turn the oven back on to 325F and bake an additional 5 minutes. Transfer the cakes to a wire cooling rack and prepare the madeleine pan for a second batch, cooked just as above.
- While baking, prepare your glaze: combine the confectioner's sugar, milk, coconut extract, lime zest and juice in a small bowl, whisking to break up any sugar lumps.
- Using a pastry brush, spread the glaze over the still warm (but cool enough to handle) madeleines. I brush the tops then gently lift off the rack to brush the bottom side as well, but for a less sweet treat you can glaze a single side only. Let rest a few minutes for the cakes to absorb some of the glaze. You can enjoy right away, or keep in an airtight container for up to 5 days.
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