Buttery Lemon Shell Cookies (Printable Page)
# What You Need:
→ For the Cookies
01 -
1/2 cup all-purpose flour
02 -
1/2 cup almond flour
03 -
1 teaspoon baking powder
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1/8 teaspoon salt
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3 large eggs
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1/3 cup granulated sugar
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1/4 cup powdered sugar
08 -
1 teaspoon vanilla extract
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1 tablespoon lemon zest
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1 tablespoon lemon juice
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11 tablespoons butter, melted
→ For the Lemon Glaze and Topping
12 -
1/4 cup lemon curd
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2 tablespoons powdered sugar
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1 tablespoon water
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1/2 cup white chocolate chips
16 -
Sprinkles of your choice
# How to Make It:
01 -
Grease your madeleine pan thoroughly with butter, making sure to coat all crevices.
02 -
Sift together all-purpose flour, almond flour, baking powder, and salt in a bowl. In a separate bowl, whisk the eggs and granulated sugar for 3–4 minutes until pale and airy. Add vanilla, lemon zest, lemon juice, and powdered sugar to the egg mixture and whisk to combine. Gently fold in the flour mixture, then fold in melted butter until evenly incorporated.
03 -
Spoon batter into madeleine molds, filling each about ¾ full. Cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
04 -
Preheat oven to 375°F (190°C). Bake for 10–12 minutes, or until edges are golden and centers are puffed but not browned. Cool in the pan briefly, then transfer to a parchment-lined cooling rack.
05 -
Mix lemon curd, powdered sugar, and water to form a drizzle-able glaze. Melt white chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring in between. Drizzle both lemon glaze and melted white chocolate over cooled madeleines. Add sprinkles immediately.
# Helpful Tips:
01 -
Use European-style butter for richer flavor.
02 -
Resting the batter helps develop flavor and texture — don't skip it.
03 -
Always butter the pan rather than using spray for best release and taste.