Recipe: limoncello madeleines

I don’t know about you, but with all this corona misery going on, I’m eating and drinking just a little more than is good for me. I’m genuinely doing my best not to grow completely out of shape and turn into a secret quarantine drinker, but some things are really putting me to the test. Because limoncello madeleines?! Two loves in one tiny, adorable shell: drive me crazy!

Boozy little cakes

I’ve always thought madeleines are some of the most delicious French pastries imaginable. When there’s nothing better available, I sometimes buy them at the supermarket, but that’s got nothing to do with the real thing. Because fresh madeleines are light as air, soft on the inside and crisp on the outside: addictively delicious! And these super cakes come with an extra surprise element: the famous Italian lemon liqueur limoncello! And boozy cakes are actually exactly what I need right now. You too? Then stop whatever you’re doing and get that oven fired up!

How to make the limoncello madeleines

• Preheat the oven (electric: 200°C / fan: 180°C) and set it to the setting that heats from above and below.
• Grease the madeleine mould with butter.
• Blend the flour, baking powder, egg, Greek yoghurt and a little salt and pepper until smooth in a food processor or with a hand mixer.
• (And if nobody’s looking: add a few cheerful drops of limoncello too)
• Spoon small mounds of batter into the mould and bake the madeleines in the oven for 10–15 minutes, until they feel firm and are golden brown in colour.
• Let the madeleines cool slightly and spread them with limoncello icing. You can make this very simply by mixing 2 tablespoons of limoncello with 5 tablespoons of icing sugar. Stir well and apply it with a pastry brush (or, if you don’t have one at home, a teaspoon).
• Serve with a glass of ice-cold limoncello!

Also read:

• Yes! Strawberry madeleines!
• Make a limoncello cocktail
• FavorFlav’s Favorites #4: Babá al Limoncello. Three bombs. Full of alcohol