Grapefruit Glazed Madeleines {splurge}

Eiffel Tower-


I've spent the past 4 days in Paris and sadly have to come to terms that I'm leaving tomorrow. I'll write a little more about that after my trip (London next!), but I thought in honor of my surroundings, I'd leave you with a classic: the madeleine.

Grapefruit Glazed Madeleines

There's a special place in my heart (and thighs) for madeleines.  They're the first specialty pan my mom bought me, when I was 12, and I just remember feeling like such a pro.  They're my fondest French food connection.

I've made batches upon batches, many, many different flavors but must say that classic butter is my favorite, served warm.

Grapefruit Glazed Madeleines
Grapefruit Glazed Madeleines
Grapefruit Glazed Madeleines
Grapefruit Glazed Madeleines

These are grapefruit glazed although you can pretty much substitute any other kind of citrus.

Like the French, they're beautiful.

Grapefruit Glazed Madeleines

Recipe very slightly adapted from David Lebovitz

INGREDIENTS: (makes 24)

  • 3 large eggs, at room temperature
  • 2/3 cup granulated sugar
  • 1/8 teaspoon kosher salt
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • zest of one grapefruit
  • 9 tbsp. unsalted butter, melted and cooled
  • Grapefruit Glaze (recipe below)

To make the glaze: Mix together 3 tbsp. grapefruit juice to ¾ cup powdered sugar.

-Preheat the oven to 425° F.
-Generously spray the indentations of a Madeleine mold with cooking spray.  Dust with flour, tap off any excess.
-In the bowl of a standing mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
-Sift the flour and baking powder and add into the egg mixture.
-When combined, add the grapefruit zest and cooled butter and mix only until everything is incorporated.
-Fill each mold ¾ full of batter and bake at 425° for 8-9 minutes, until bottoms are golden brown.
-Gently remove from molds and place on a cooling rack.  The moment madeleines are cool enough to handle, brush with the grapefruit glaze, coating both sides.
-They’re best eaten the day they’re made.