Meyer Lemon Olive Oil Madeleine’s


  • About 1 Tbsp butter, melted and cooled
  • 2 eggs, separated
  • 3/4 cup sugar
  • 1/2 cup Beyond the Olive Meyer Lemon flavored olive oil
  • Zest of 2 Meyer lemons
  • Juice of one-half Meyer lemon
  • 1 cup + 2 Tbsps flour
  • 12 supremes from a ruby grapefruit (optional)


Preheat oven to 325 degrees. Grease the madeleine pan well with the melted and cooled butter.

Beat the egg yolks with the sugar, the Meyer Lemon olive oil and the lemon zest and juice, until thickened. Add the flour, about a ¼ cup at a time, stirring between additions. Add the egg whites, one at a time, and beat until well combined. Fill the molds 2/3rds full. If using grapefruit supremes, add one to the top of each madeleine. Bake until golden, about 25 minutes.

Recipes Copyright © Cherie Mercer Twohy and Ulysses Press. All rights reserved.