Margarita Glazed Madeleines

by Shawnda on April 24, 2008

in Cakes, Cupcakes & Brownies,Cinco de Mayo,Citrus,Lime,Mexican & TexMex

Margarita-Glazed Madeleines

Tequila isn’t always the first thing that comes to mind when you think “desserts,” is it? Regardless of what you’ve seen before, it’s not usually the first thing that comes to my mind either. But even before I’d polished off my very first Lemon-Glazed Madeleine sitting in a Central Market cooking classroom, I was already scheming.

How very “me”: I was sitting there, nibbling on a madeleine and drinking a glass of Proseco, all the while thinking about other food and drink.

Margarita-Glazed Madeleines

Dessert is one of the more difficult items to fill on our (and yours?) Cinco de Mayo party menu. Our friends have eaten their fair share of margarita cupcakes and I’m really not that big of a tres leches fan. This girl’s love for moist cake is no secret among family and friends, but man – that’s a whole ‘nother level of moist.

And so was born the Margarita-Glazed Madeleine, for this year’s Cinco de Mayo menu.

Margarita-Glazed Madeleines

The madeleine itself contains only citrus zest (lime and orange) for additional flavoring. The fun flavor comes from the margarita glaze so don’t skip (or skimp on) the glaze. We think the formula for a good margarita is: two parts lime juice, two parts tequila, 1 part orange liqueur. There’s nothing stopping you from making a full pitcher and taking out your 2 1/2 Tbsp for the glaze before pouring the rest over a tall glass of ice :)

You can find more of our favorite Cinco de Mayo recipes here.

Margarita-Glazed Madeleines

Citrusy madeleines with a tequila glaze are a perfect addition to your Cinco de Mayo feast.

Ingredients

  • 3 large eggs, at room temperature
  • 2/3 cup sugar
  • 1/8 tsp salt
  • 1 1/4 cup flour
  • 1 tsp baking powder (optional)
  • zest of one lime
  • zest of 1/2 orange
  • 9 Tbsp unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
  • For the glaze:
  • 3/4 cup powdered sugar
  • 1 Tbsp freshly-squeezed lime juice
  • 1 Tbsp Tequila
  • 1 1/2 tsp orange liqueur or orange juice

Instructions

  1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
  2. Whip the eggs, granulated sugar, and salt with a stand mixer for 5 minutes until frothy and thickened. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
  3. Add the citrus zests to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
  4. To bake the madeleines, preheat the oven to 425 degrees.
  5. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4's (I used a scoop with a volume of 2 Tbsp for my large madeleine mold. For the smaller mold, I used about 1 1/2-2 tsp of batter.) Do not spread the batter.
  6. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by whisking together the powdered sugar, lime juice, tequila, and orange liqueur until smooth.
  7. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they're cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
  8. Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they're best eaten the day they're made. They can be kept in a container for up to three days after baking, if necessary. I don't recommend freezing them since the glaze will melt (freeze and then glaze when thawed).

Notes

Yields: 24 madeleines

Adapted from David Lebovitz's Lemon Madeleines

Estimated time: 45 minutes

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{ 18 comments… read them below or add one }

1 Sarah April 24, 2008 at 7:29 pm

Those sound amazing!

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2 Brooke - in Oregon April 24, 2008 at 9:47 pm

Sounds YUMMY!! I want to just come sit in your kitchen and watch you cook! lol I am amazed with the things you come up with. I do think this is one I want to try at a party this summer.

I totally laughed at you saying ‘There’s nothing stopping you from making a full pitcher and taking out your 2 1/2 Tbsp for the glaze before pouring the rest over a tall glass of ice’ ha ha, now that is some good cooking! :)

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3 Silvia April 24, 2008 at 11:58 pm

They look delicious and the combination with Tequila is fantastic. Do you think I can do them also with cahaca?
You are very talented in creating and very good in baking!
Great
Silvia

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4 Patricia Scarpin April 25, 2008 at 8:48 am

These are fantastic, Shawnda! My goodness!
I love madeleines so much…

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5 Kate April 25, 2008 at 10:23 am

Margarita flavored anything gets my heart racing – in a good way

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6 peabody April 25, 2008 at 5:45 pm

A very good idea. Fun and festive.

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7 diva@theSugarBar April 25, 2008 at 5:54 pm

that looks and sounds awesome! what a way to serve madeleines.

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8 Mandy April 25, 2008 at 9:11 pm

you have brought the madeline to another level, girl. Bravo! This recipe is a keeper.

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9 Cyndi April 26, 2008 at 11:10 am

I’ve been following your blog for awhile but I finally decided to comment because of your use of the word “Frexican”. That is actually the word I use to describe myself to others because I am half Mexican & half French! And I *love* your flavor combo for the madeleines!

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10 chris April 26, 2008 at 8:04 pm

These look fabulous! I tried regular madelines that completely bombed, so i will have to master the basics before trying this one, but wow – what flavor they must have had.

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11 Lynne J. April 27, 2008 at 11:31 am

Very nice post, Dayna, and such a pretty blog, too. Your madeleines look wonderful. I’ve been meaning to register for some of the cooking classes at our beautiful Central Market (and Rice Epicurean Market), but just haven’t made it a priority. Had I known about this particular class, I would definitely have signed up.

Nice to find another Houston food blogger, finally. I do search periodically and it seems there are not many of us. I’ll be sure to stop in again soon.

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12 Kristen April 27, 2008 at 7:10 pm

I love all things Cinco de Mayo! These look so tasty!

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13 leslie April 29, 2008 at 6:21 pm

i’m not a fan of margaritas but these sound yummy!

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14 Katie April 29, 2008 at 7:13 pm

You make me want to get a mini madeleine pan now. These look so good and the Lemon ones were amazing. I could eat the whole batch good thing I gave them away.

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15 Gigi April 29, 2008 at 8:50 pm

I am definitely going to make these for my Cinco de Mayo party! :)

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16 ash April 29, 2008 at 9:04 pm

A.M.A.Z.I.N.G.

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17 Melissa May 1, 2008 at 8:46 pm

okay, so I’m just plain jealous at how perfect your scallops are. I followed your instructions (okay, David’s) exactly, and if you look at my site, they just aren’t the same. harumph! Any tips? I did the mini ones; I’m wondering if I need to drop down the temp when baking? Anyway – they look phenomenal!!!!

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18 Zachary Graham May 6, 2010 at 2:22 am

The phoenix suns also changed their uniform to Los Suns in support of the celebration of Cinco De Mayo ~

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