Cardamom and Preserved Lemon Madeleines

The baking portion of our collaboration with Morris Kitchen involved some super fluffy and delicious Cardamom Madeleines with a touch of luscious preserved lemon. Proof that these wonderful products are extremely versatile!

Cardamom and Preserved Lemon Madeleine’s


  • 2/3 cup all purpose flour
  • 2 eggs
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 1/2 cup of sugar
  • 1.5 teaspoon cardamom powder
  • 1/2 teaspoon Morris Kitchen Preserved Lemon Syrup, plus more for drizzling
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons butter, melted and cooled to room temperature
  • Powdered Sugar for dusting 


  1. In a small mixing bowl, whisk together  flour, salt, cardamom, and baking powder
  2. In a mixer fitted with the paddle attachment, beat together eggs and sugar until mixture becomes pale and thick, about 2-3 minutes. Add vanilla and lemon syrup and mix until combined.
  3. Using a spatula, gently fold dry ingredients into egg mixture until there are no clumps, be careful not to over-mix. Add butter and mix until smooth and just combined.
  4. Press with plastic wrap directly against batter in the bowl to cover and chill in the fridge for at least 3 hours.
  5. Preheat the oven to 400 degrees. Generously butter your Madeleine pan and dust lightly with flour. Spoon chilled batter evenly between the individual molds.
  6. Bake for about 11 minutes, rotating once during the baking. Be weary as these tend to over-bake easily.
  7. Loosen gently around the edges with a knife and allow to cool on a baking rack. Dust with a thin layer of powdered sugar and drizzle with lemon syrup. Serve immediately for best results but may be stored up to 2 days in an air-tight container on the counter.

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