I was planning our Friday Night Fiesta, I’m so, so lame, and realized that we didn’t have anything to end our meal with. I actually started thinking about this in bed on Thursday night, and went to sleep dreaming of these Margarita Madeleines. I had made Amaretto Madeleines for Valentine’s Day and thought I could convert the flavors into include a citrus tequila tang.
I couldn’t be happier with how these turned out. Just the right balance of sour tangy lime and tequila flavors, with the sweetness of the glaze. I’ll have to see how else I work with and reinvent these little cookie cakes. I think my next venture will have to be with chocolate. They’re absolutely delicious, and I encourage you to try some very, very soon. This recipe makes exactly 2 dozen madeleines, which is perfect, as they really are best the day they are made.
- 10 Tbsp Unsalted Butter, plus more for the pan
- 2/3 cup Sugar
- ½ tsp Salt
- 3 Eggs, room temperature
- 2 tsp Tequila
- Zest of 1 Lime
- 1 ¼ cup Flour
- 1 tsp Baking Powder
- 1 & ¼ cups Powdered Sugar, sifted
- 3 Tbsp Whole Milk (or whatever you have on hand, lower fat will make a thinner glaze)
- 1 Tbsp Tequila
- 1 Tbsp Orange Liquor, i.e. Triple Sec, Grand Marnier, or Cointreau
- Zest of 1 Lime
- Over medium heat, melt the butter in a saucepan. Set aside to cool to room temperature.
- Beat the sugar, salt and eggs several minutes until they are light yellow and thickened. Stir in the tequila and lime zest.
- Sift flour and baking powder together.
- Gently fold in the flour and butter into the sugar mixture in 3 additions each, alternating between the two. Refrigerate the batter for at least 45 minutes or up to 3 days.
- Preheat the oven to 375⁰ for “normal” pans, and at 350⁰ if using a dark one like mine. Brush the madeleine pan with melted butter.
- Fill the pans with 1 heaping tablespoon of dough per cookie. Bake 12 minutes until the edges are light brown.
- Let cool in the pan 5 minutes. Carefully remove from pan and let cool completely on a cooling rack.
- If making these in 2 batches, let the pan cool completely. Wipe out the cookie molds and re-coat with melted butter.
- Whisk to combine all of the ingredients.
- Place the madeleines on a cooling rack placed on a cookie sheet. (This will catch the glaze and make for easier clean-up.)
- Spoon glaze over the cooled cookies. Allow to set for at least 15 minutes before serving.