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David Lebovits’ Lemon Madelines

Lemon madeleines on a black decorative plate sprinkled with powdered sugar.

  • Light, buttery, slightly tangy from the glaze these madelines are a real treat!

New Year resolutions, do you make any? Did you this year? How’s it going so far?

They say that most people abandon their New Year’s resolutions by day 7. I don’t make resolutions because for me no day is really special, and I don’t feel like the start of a New Year gives me any more power to do something than any other day in the year… But that’s just me… My husband on the other hand, is a whole different story. He makes resolutions and if it’s something he’s really serious about, he will get it done no matter what it costs him. His New Year’s resolution was eating healthy and losing extra weight. Given that I know more about nutrition and eating healthy than he does, he asks me a lot of questions as to what he should or should not be eating. So far he’s been sticking to his plan pretty good and has lost a lot of weight.

While he’s working hard to stay on track I feel it would be unfair to be baking and cooking things that he would not eat, so the whole family you can say is trying to eat healthy and stay away from sugar, flour and all things tasty and delicious (*me wiping a tear away*). That means that I am going to be clearing the ever long list of things that I meant to post, but never got around to because I was making new things and wanted to post those right away.

That is where these oh so delicious madelines come in. Originally I found them on David Lebovits’ blog and his recipe called for tossing them in lemon glaze. I for whatever reason at the time did not make them with the glaze, but that doesn’t mean that you can not if you like lemon.
So here it is!

Try these other great Cookie recipes:


David Lebovits’ Lemon Madelines

5 from 2 votes

Light, buttery, slightly tangy from the glaze these madelines are a real treat!

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: lemon cookies, lemon madelines
Calories: 68 kcal
Prep Time: 1 hour 15 minutes
Cook Time: 9 minutes
Total Time: 1 hour 24 minutes
Servings: 24 cookies




  1. Brush Madeline moulds with melted butter, sprinkle with flour then shake the excess out. Place the mold into fridge or freezer.
  2. With mixer fitted with whip attachment, whip eggs, salt & sugar for 5 minutes, until very thick but fluffy.
  3. Sift flour and powdered sugar into the bowl with whipped eggs, then gently fold it in until fully incorporated.
  4. Add zest of the lemon to the melted then cooled to room temperature butter, and keep adding and folding this mixture to the whipped egg mixture, until fully incorporated.
  5. Coveer the bowl and leave in the fridge for 1 hour (can be refrigerated up to 12 hours).
  6. Heat oven to 425F.
  7. Fill each madeline mold 3/4 full, leaving it in the middle without spreading it out.
  8. Bake in pre-heated oven for 8-9 minutes or until the cookies are baked through and pressing on them with finger does not make them sink.

While the cookies are baking make the glaze:

  1. In a bowl mix powdered sugar, lemon juice and water until smooth and no lumps appear.
  2. Remove cookies from oven, shake them out of the mold. Once cookies are cool enough to hold in hands, dip each madeline in the glaze, rotating so that all sides are covered. Scrape off excess with the dull side of the knife. Place each Madeline shell design side down and allow the glaze to harden.
Nutrition Facts
David Lebovits’ Lemon Madelines
Amount Per Serving
Calories 68 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 32mg11%
Sodium 21mg1%
Potassium 29mg1%
Carbohydrates 6g2%
Sugar 6g7%
Protein 1g2%
Vitamin A 165IU3%
Vitamin C 0.2mg0%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Lemon madeleines with one  broken in half on a black decorative plate topped with powdered sugar.

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Emilee

    Hi can i make these chocolate by adding cocoa powder?

    · Reply
    • Hi Emilee,
      I haven’t tried it with cocoa, so can’t tell you for sure. If you do try it, let me know how it went 🙂

      · Reply
  • MarinA

    Hi, so excited to make these.. In the comments you’re saying sift flour and powdered sugar..but in the ingredient list it’s just says regular sugar..

    · Reply
    • Hi Marina,
      That was supposed to be baking powder, since we add the granulated sugar with the egg whites when we whip them. Changed it in the recipe too. Good luck and I’d love to know how it all went!

      · Reply
      • marina

        Hi, I compared your recipe to Ina Garten’s and they were similar, but she didn’t cool the dough and the pan, so I tried it and they came out perfect.

        · Reply
  • luda

    How many does this recipe make?

    · Reply
  • Tanya

    Do these madeleines form a crack at the hump when baking? Or does the hump come out perfect?

    · Reply
    • Hmm… I don’t think I remember a crack, I think there’s just a hump and that’s it. It’s been a while since I made them though…

      · Reply
  • Julia@Vikalinka

    I love madelines! I never made them because I don’t have a mould (the story of my life!) but I buy them regularly from my local grocery store. Although they come from France they are just not as fresh anymore. Sigh. I really need to buys that mould!

    · Reply
    • I don’t know if you have stores that sell home goods at discounted prices, but at our stores the pans are sold for 10-15$, which I think is not too bad. I am a complete opposite to you, I love gadgets, all kinds of them. And I do have a ton that are a ‘one trick pony’))) while I hate that they only do one thing, I still like being able to use them 🙂

      · Reply

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