• Lemon-Grand Marnier Madeleines


    Yield: Twenty 2 1/2-inch cookies. Serving size: 1 each

    • Ingredients
    • Eggs
      large 3 ea.
    • Salt
      ¼ tsp.
    • Honey, mild
      1 Tbsp.
    • Sugar
      5½ oz.
    • All-purpose flour
      5 oz.
    • Baking powder
      1 tsp.
    • Canola oil
      6 Tbsp.
    • Grand Marnier
      1 Tbsp.
    • Lemon, zest of
      1 ea.


    1. For cookie batter: In mixing bowl, sift flour and baking powder together.
    2. In separate mixing bowl, using whisk attachment, start to beat eggs, salt and honey in stand mixer on medium speed. With mixer running, gradually add sugar, turn speed to high and continue to beat until pale, thick and doubled in volume; about 3 to 4 minutes, until “ribbon stage.”
    3. Remove bowl from mixer. Sift flour mixture over batter then fold it in with spatula. Combine oil, Grand Marnier and then lemon zest; fold all into batter. Cover bowl and refrigerate overnight.
    4. Preheat oven to 400°F. Oil pans with canola oil and dust lightly with sieved flour, knocking out any excess.
    5. Stir batter lightly to assure it is homogenous and fill tins about 2/3 full. Bake for 4 to 5 minutes, turning halfway through if needed to assure even bake.
    6. When cookies are golden, puffed up and just set, remove pan from oven and allow to rest for 5 minutes. Rap edge of pan to dislodge cookies and when cool, remove and serve. Dust cookies with powdered sugar if desired.
    7. Bake, unmold and store remainder of cookies in same fashion. Cookies should keep for about 4 days, but are at their best within a day of baking.