These Chocolate Dipped Lemon Madeleines have a nice lemon flavor, slightly crispy on the outside and insanely spongy and soft on the inside. They are then dipped in melted chocolate to create delicious butter cakes.
These Chocolate Dipped Lemon Madeleines have a nice lemon flavor, slightly crispy on the outside and insanely spongy and soft on the inside. They are then dipped in melted chocolate to create delicious butter cakes. Madeleines are made in a special pan that makes their beautiful and distinct scalloped shell shape. They are delicious on their own or pair perfectly with tea or coffee!
What we love about these madeleines is the flavor. They have a nice lemon flavor, but it’s not overpowering. They are buttery, and the chocolate adds a nice touch.
We used Beyond Good’s 70% Pure Dark Chocolate to dipped these madeleines in, and wow, it was perfect! Beyond Good’s chocolate is organic and made with single-origin Madagascar cocoa with bright notes of red fruit. We love their chocolate bars for snacking because they have a nice balance of sweetness and fruitiness. So so good!
Step 1: Melt the butter in a medium bowl. Whisk together the melted butter with the vanilla extract, cane sugar, honey, lemon juice and zest, and the eggs.
Step 2: Add the flour, baking powder, and salt to the bowl and mix with a spatula to combine. Cover with plastic wrap and chill the dough for about 1 hour. Do not skip this step.
Step 3: Prepare the madeleine pans by brushing the indentations with 2 tbsp of melted butter. Sift about 1/4 cup of flour on top and then tap the pans to remove any excess flour.
Step 4: After the dough has chilled, place a plastic bag in a cup and wrap the edges around it. Spoon the chilled dough inside the bag, and then grab the outside of the bag to push down the dough. Cut one end of the bag and pipe the dough right into the indentations of the prepared pans. Do not overfill the wells with too much dough.
Step 5: Bake the madeleines at 400°F for 9-11 minutes, or until the edges are slightly golden brown. They burn easily, so I recommend checking them at 9 minutes and then deciding if they need to stay in an extra minute or two.
Step 6: Once the madeleines are done baking, let them cool for 5 minutes and then tap the long-edge side with the rounded edge of the cookies pointing down. Gently tap until all the cookies slide off.
Step 7: Continue cooling the cookies on a wire rack and melt the chocolate in a small bowl in the microwave stirring in increments until melted. Dip the rounded edge of each cookie into it the chocolate and then lay the madeleines back onto the wire rack to allow the chocolate to harden before serving fully.
Madeleines are best the day they are made. After a few days, they start to lose their crispy texture and become more spongy. But if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
These Chocolate Dipped Lemon Madeleines have a nice lemon flavor, slightly crispy on the outside and insanely spongy and soft on the inside. They are then dipped in melted chocolate to create delicious butter cakes. We hope you all love them! Enjoy! ♡
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