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Lemon Madeleines
From The New American Olive Oil, by Fran Gage

Proust would be astounded at the change in this recipe – an adaptation of a Gaston Lenôtre recipe that uses Meyer lemon olive oil instead of butter – but I'm sure this version will make you a convert.

The pans for madeleines are plates with depressions for each cookie. I prefer the metal ones with the larger indentations. If you have only one pan, refrigerate the extra batter while the first batch bakes. Unmold the cookies, rinse the indentations with hot water without using soap, dry carefully, then oil and flour them again before baking the second batch.

The batter sits in the refrigerator overnight, so start a day ahead.


1 cup (5 ounces by weight) unbleached all-purpose flour, plus more for the molds
1 teaspoon baking powder
3 extra-large eggs, at room temperature
pinch of fine sea salt
1 tablespoon mild honey
2/3 cup (4-1/2 ounces by weight) granulated cane sugar
zest of 1 lemon, preferably Meyer
6 tablespoons (3 ounces) Meyer lemon olive oil, plus more for the molds
1 tablespoon pure lemon extract


1. Stir the flour and baking powder together and set aside.

2. Using the whisk attachment, start to beat the eggs, salt, and honey in the bowl of a stand mixer on medium speed. With the mixer running, gradually add the sugar. Turn the speed to high and beat until pale, thick, and double in volume, 3 to 4 minutes.

3. Remove the bowl from the mixer. Sift the flour mixture over the batter then fold it in with a spatula. Zest the lemon peel directly into the bowl, add the olive oil and lemon extract, and fold all into the batter.

4. Cover the bowl with plastic wrap and refrigerate overnight.

5. The next day, preheat the oven to 400°F (205°C) with the rack positioned in the middle. Carefully oil the inside of the indentations on a madeleine pan. Use a sieve to dust each one with flour, then tap out the excess.

6. Gently stir the batter with a spatula to make sure that it is homogeneous. Fill each indentation about 3/4 full. Bake, rotating the pans 180 degrees halfway through the baking time, until the cookies are puffed and lightly browned, 5 to 6 minutes. Remove from the oven and cool on a rack for about 5 minutes. You should be able to pick up the pan but the cookies will still be warm. Invert the pan and rap the edge on a counter to dislodge the cookies.

7. When the madeleines are completely cool, store them in an airtight container at room temperature. They will keep for about 4 days.

Yield: Twenty 2-by-3-inch cookies

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