Lemon Madeleines with Almond Flour

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Lemon is all the rage flavor wise when summer comes around. It’s bright, it’s fresh, and it’s fun. So today, we’re whipping up a batch of lemon madeleines, but we’re adding a yummy twist with some almond flour and a drizzle of lemon chocolate. Let’s dive in.

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Thank you to Barnabas Gold for providing products for me to use and review in this post.

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Can You Make Madeleines with Almond Flour?

Yes, actually you can! These lemon madeleines use a mixture of all purpose flour and almond flour, so I can’t say for sure how it works with just almond flour. And if you don’t want to use almond flour, that’s fine too. Just use all purpose flour like my other madeleine recipes.

I decided to use almond flour for a few reasons. One, I had some that I wanted to use up and I wasn’t feeling up to macarons. B, almond flour is a great way to add a bit of moisture to a recipe. Since madeleines dry out quickly, this helps keep their texture longer.

Welcome to Lemon + Almond Flavortown

Using almond flour helps with the texture, but it doesn’t add a huge dose of flavor. In fact, I’d wager that you wouldn’t even know these were made with almond. It’s a subtle flavor addition, but if you’re a huge almond fan, don’t fret. 

If you’re looking for almond and lemon to be a flavor partnership, you can use almond extract instead of vanilla for that extra kick of flavor. I’ve never tried this, so I can’t speak to the exact result, but I imagine this would put the two on even ground in Flavortown.

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Pick Your Lemon Intensity

While lemon is a super popular flavor in the warmer months, that doesn’t mean everyone wants the same level of intensity. Know what I mean? So let me give you some flavor options and you do you.

• Zest of 1 lemon – Give your madeleines a kiss of citrus flavor. You’ll know the lemon is there, but it’s supes subtle.

• Zest of 1 lemon + 1 tsp lemon juice – Middle of the road on the lemon intensity scale. It’s clearly lemon, but you’re still picking up the other subtle flavors.

• Zest of 2 lemons – Full lemon love. This isn’t going to pucker your mouth or slap you silly with citrus fruit, but it’s a full lemon flavor that you cannot miss.

Lemon Madeleines Step by Step

Making lemon madeleines, or any madeleines for that matter, is actually super duper simple. The hardest part may just be buying that pan. You can watch my step by step recipe tutorial to see how it’s done.

In this video, you’ll learn how to make the lemon madeleine batter with almond flour, how to bake those gorgeous mini cakes, and how to add a few glitzy finishing touches. And if you haven’t subscribed to the Bakes & Blunders YouTube channel, make sure to hit that bell!

Related Reading: Mini Lemon Raspberry Donuts

Random Love Letter

Y’all, my life has changed forever. I’ve discovered microplanes. If you already know what I’m talking about, just let me have this moment. 

So I’ve always just used a small, handheld grater to zest my citrus fruits. Sure, I’ve seen microplanes and zesters before, but they’re the same thing, right? No, no they aren’t. I finally got one and it was quick, effortless, and felt like sliding a hot knife through soft butter.

Lemon Chocolate, Kinda

I found these lemon candy melts by Sweet Tooth Fairy at Michaels and just had to grab them! They have them in quite a few flavors actually, so go check it out. These candy melts are basically a type of white chocolate with color and flavoring. It’s not everyone’s cup of tea, so just skip it if it’s not for you.

Before you run out and buy these, let me tell you what they taste like. Have you ever had the FiberOne lemon bars? They’re like a blondie with chunks of lemon nuggets. That’s what these taste like. 

Edible Gold Leaf

It is always important to use a brand you trust when putting edible metal onto your bakes. And even if you’re using a trusted brand, you must make sure that specific product is safe for consumption. 

I used Barnabas Gold edible gold leaf on these lemon madeleines. It’s a simple way to add a touch of class and elegance to your finished bake. 

Related Reading: Vietnamese Iced Coffee Macarons with Edible Gold Leaf

Enjoy!

This summer, enjoy this simple recipe for lemon madeleines. Using almond flavor creates a wonderful texture and adds just a dash of flavor to the mini cakes. 

Have you had a chance to check out the Bakes & Blunders YouTube channel yet? Not only will you find the video tutorial for these madeleines, but you’ll discover tips and tutorials for everything from macarons, to cakes, to breads, and beyond! Subscribe now and hit the bell so you never miss a video.

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Lemon Madeleines with Almond Flour

Use almond flour to create a moist madeleine flavored with bright lemon zest!

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Course Dessert

Cuisine American, French

Keyword almond, Brunch, Cake, Lemon

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 20 madeleines

Calories 99kcal

Author Colleen

Ingredients

• 2 eggs room temperature
• 4 oz sugar
• 2 lemons zested
• 1/2 tsp vanilla
• 4 oz unsalted butter + 1-2 Tbsps for greasing
• 2.5 oz all purpose flour
• 2 oz almond flour
• 1/2 tsp baking powder
• Pinch of salt
• 1 oz lemon candy melts

Instructions

• Place the eggs, sugar, and lemon zest in the bowl of your stand mixer and whip on a medium- high speed. Whip until you hit the ribbon stage. The mixture should be pale, thick, and fall like ribbons before sinking into the rest of the mixture. This should take about 7 minutes. When the eggs are done, add the vanilla and whisk to combine.
• Meanwhile, melt the butter while the eggs whip. Set aside to cool slightly. In a separate bowl, sift together the flour, almond flour, baking powder, and salt. Whisk to combine and set aside.
• When the egg mixture is done, add half of the dry mixture. Gently fold until just combined. Add the remaining dry ingredients and fold until just combined.
• Add the melted butter and fold until the mixture is just combined. It should be thick and glossy. Cover the bowl and chill for at least several hours, or even overnight.
• About 30 minutes before you are ready to bake, preheat the oven to 375°F. Melt a tablespoon or two of butter and brush your pan with it. Add a heaping tablespoon of batter to each cavity. Place the remaining batter in the fridge.
• Bake for 7 minutes, then reduce the temperature to 350°F and bake for 7- 8 minutes. The madeleines should be set. Let them cool for a minute or two before removing them from the pan. They will be golden brown.
• Once the pan has cooled, you can grease 4 more madeleine cavities and bake the remaining batter just as we did in the previous step.
• Gently melt the lemon candy melts and use a spoon or piping bag to create a yummy drizzle on the madeleines. If desired, immediately top with sprinkles. Allow the drizzle to set before adding any edible gold leaf. Serve and enjoy!

Notes

• If you don't want to use almond flour, just use more all purpose flour.

My Favorite Products For This Recipe