Let’s talk about one of the most delightful little treats to ever come out of the oven: Lemon Madeleines with Mascarpone Cream. Delicate and buttery, with a sunny burst of fresh lemon zest and a signature shell shape, these French classics are a feast for both the eyes and the palate. Paired with a dreamy mascarpone cream infused with more lemon, a gentle cloud of powdered sugar, and a flourish of mint, this recipe delivers an irresistible combination of tangy, sweet, and rich flavors that will leave everyone reaching for just one more.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Lemon Madeleines with Mascarpone Cream is refreshingly simple, but each component truly shines. Every item has a job: some create the flavor, some build the structure, and others add that elegant French flair that makes a madeleine so special.
- Unsalted butter: Melted and cooled, this gives the madeleines their signature richness and contributes to that beautifully soft crumb.
- Granulated sugar: Adds sweetness and helps whip air into the eggs for a light and fluffy texture.
- Large eggs: The foundation for the batter, eggs lend body and lift, helping those classic humps form perfectly.
- Vanilla extract: A hint of vanilla brings warmth and complements the lemon beautifully.
- Lemon zest: Freshly grated for bright, fragrant citrus notes that really define these little cakes.
- Lemon juice: A tablespoon for the madeleines and a splash more for the cream, providing both zing and moisture.
- All-purpose flour: The backbone of the batter, all-purpose flour keeps things tender yet sturdy enough to hold their shape.
- Baking powder: Just a bit brings welcome lift, helping the madeleines puff up in their beautiful shells.
- Pinch of salt: Just enough to sharpen the flavors and balance the sweetness.
- Mascarpone cheese: Rich and creamy, mascarpone forms the base for the luxurious topping.
- Heavy cream: When whipped with mascarpone, it creates that luscious, cloud-like texture that crowns each madeleine.
- Powdered sugar: Essential in the mascarpone cream and for that final, graceful dusting over the madeleines.
- Fresh mint leaves: Just a few for a pop of color and a cooling finish.
- Lemon slices: Thin slices are the picture-perfect garnish, hinting at the lovely lemon flavor inside.
How to Make Lemon Madeleines with Mascarpone Cream
Step 1: Whisk the Eggs and Sugar
To start your Lemon Madeleines with Mascarpone Cream adventure, grab a mixing bowl and beat the eggs and sugar together until the mixture turns pale and thick—about 3 to 5 minutes with a hand mixer or some vigorous whisking. This step is the secret to those fluffy, airy madeleines and gives the batter the perfect lift.
Step 2: Add Flavor with Lemon and Vanilla
Next, stir in the vanilla extract, freshly grated lemon zest, and lemon juice. The kitchen will immediately fill with that irresistible citrus aroma, setting the mood for these bright and elegant French treats.
Step 3: Fold in the Dry Ingredients
Sift together the all-purpose flour, baking powder, and a pinch of salt, then gently fold this mixture into the egg batter. Take your time; you want to keep as much air in the mixture as possible for that signature lightness.
Step 4: Incorporate Melted Butter
Pour in the cooled melted butter and fold it gently into the batter until everything is just combined. The result is an unbelievably silky batter that promises tender, buttery cakes with every bite.
Step 5: Chill the Batter
Don’t skip this step! Chill the batter for 30 minutes. This short rest helps the madeleines develop their characteristic “hump” and keeps the cakes from spreading too much in the oven.
Step 6: Prepare the Madeleine Pan
While the batter chills, heat your oven to 375°F (190°C). Generously grease and flour your madeleine pan, making sure every nook and cranny is ready—this ensures easy release and those perfect shell ridges.
Step 7: Bake the Madeleines
Carefully spoon the batter into the prepared molds, filling them about three-quarters full. Bake for 10 to 12 minutes; you’re looking for golden edges and puffy centers. Once they’re done, transfer the madeleines to a wire rack and, while still slightly warm, dust liberally with powdered sugar.
Step 8: Whip Up the Mascarpone Cream
In a separate bowl, whip together the mascarpone cheese, heavy cream, powdered sugar, lemon juice, and vanilla extract until thick, fluffy, and smooth. You can pipe or spoon this luscious cream atop each madeleine when serving.
How to Serve Lemon Madeleines with Mascarpone Cream
Garnishes
Garnishing is where Lemon Madeleines with Mascarpone Cream reach their full show-stopping potential. A final shower of powdered sugar adds that classic, elegant French bakery finish. Top them with thin lemon slices and a couple of fresh mint leaves—the pop of green and yellow promises a burst of flavor before you even take a bite.
Side Dishes
Pair these little cakes with a cup of fragrant Earl Grey or jasmine tea, a sparkling lemonade, or even a flute of crisp Prosecco. The citrus tang and subtle sweetness of Lemon Madeleines with Mascarpone Cream make them a wonderful match for both traditional tea times and celebratory brunches.
Creative Ways to Present
Presentation is half the fun! Try serve the madeleines stacked on a tiered dessert tray, or line them up alongside piped rosettes of mascarpone cream and bowls of fresh berries. For a whimsical touch, dust the serving platter with more powdered sugar, arrange lemon wheels in a pattern, and scatter a few edible flowers among the mint leaves.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lemon Madeleines with Mascarpone Cream, keep the madeleines and the mascarpone cream separate if possible. Store the madeleines in an airtight container at room temperature for up to two days—they’ll stay soft and light. The cream should be stored in a sealed container in the refrigerator for up to three days.
Freezing
Want to have Lemon Madeleines with Mascarpone Cream on hand for future cravings? Freeze the madeleines (without cream or garnish) in a single layer, then transfer to a freezer bag. They’ll taste freshest within a month. Thaw at room temperature and dust with powdered sugar before serving.
Reheating
To revive that just-baked magic, pop the madeleines in a 300°F (150°C) oven for 2–3 minutes. They’ll warm through without drying out. Only reheat the cakes—never the mascarpone cream, which should be added fresh after the madeleines are warmed and garnished.
FAQs
Can I make these madeleines without a special madeleine pan?
While a madeleine pan gives you the classic shell shape and texture, you can use a mini muffin tin in a pinch. The edges won’t have those ridges, but they’ll taste wonderful and still look charming dusted with powdered sugar and topped with mascarpone cream.
Why do my madeleines sometimes not get their signature “hump”?
The signature hump forms when a chilled batter hits a hot oven, causing rapid steam and lift. If your oven isn’t hot enough or the batter is over-worked, they may not rise properly. Following the chill and oven temperature tips in this Lemon Madeleines with Mascarpone Cream recipe will lead to that perfect shape.
Can I flavor the mascarpone cream with something other than lemon?
Absolutely! While lemon perfectly complements these madeleines, you can swap in orange zest and juice, or try a little almond or rosewater for a different twist. Just keep the ratio of liquid to cream the same for the best results.
How far ahead can I make the batter?
You can prepare the madeleine batter up to 24 hours ahead and keep it covered in the refrigerator. The flavors will deepen and you’ll still get those beautifully risen Lemon Madeleines with Mascarpone Cream the next day.
What’s the best way to transport madeleines for a party or picnic?
Let the madeleines cool completely, then store them in a lidded container with parchment between layers. Bring the mascarpone cream in a separate jar and assemble with garnishes just before serving for Lemon Madeleines with Mascarpone Cream that look and taste their best.
Final Thoughts
There’s something magical about baking a tray of Lemon Madeleines with Mascarpone Cream—each shell-shaped cake is a bite of sunshine and pure joy. I hope you give this recipe a try and share these gorgeous treats with someone you love. Happy baking!
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Lemon Madeleines with Mascarpone Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 madeleines 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These Lemon Madeleines are classic shell-shaped French cakes infused with fresh lemon zest, dusted with powdered sugar, and served with a silky lemon mascarpone cream, garnished with fresh mint and lemon slices. A delightful treat for any occasion!
Ingredients
For the Lemon Madeleines:
- 1/2 cup unsalted butter, melted and cooled
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
For the Mascarpone Cream:
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Make the madeleine batter: In a bowl, beat eggs and sugar until pale and thick. Add vanilla, lemon zest, and juice. Fold in flour, baking powder, and salt. Gently mix in melted butter. Chill batter for 30 minutes.
- Preheat oven to 375°F (190°C). Grease and flour a madeleine pan. Spoon batter into molds (3/4 full).
- Bake 10–12 minutes until edges are golden and centers puffed. Cool on wire rack, then dust with powdered sugar.
- For mascarpone cream: Whip mascarpone, cream, powdered sugar, lemon juice, and vanilla until thick and smooth.
- Serve madeleines with piped or spooned mascarpone cream, garnished with lemon slices and mint leaves.
Nutrition
- Serving Size: 1 madeleine
- Calories: 190 kcal
- Sugar: 10g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 60mg
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