Lemon and Blueberry Madeleines with a Lemon Yogurt Dipping Sauce
4 Tbsp. unsalted butter, melted
2 Tbsp. Chobani Greek yogurt
½ c. granulated sugar
2 Tbsp. lemon zest
2 t. vanilla extract
2 large eggs
¼ t. salt
¾ c. all purpose flour
½ c. fresh blueberries
Lemon Yogurt Sauce:
1 c. Chobani Greek yogurt
zest from 2 lemons (2 Tbsp.)
¼ c. granulated sugar
1 lemon, juiced (4 ½ teaspoons)
Grease the madeleine cookie pan with cooking spray. Preheat the oven to 375 F (350F at higher elevations). In a medium mixing bowl, whisk together the butter, sugar and lemon zest. Add the yogurt and mix well. Add the eggs one at a time; beat well. Add the lemon zest, salt and vanilla extract; mix well. Add the flour and place the fresh blueberries on top of the flour. Stir gently with a wooden spoon until fully incorporated.
Fill the madeleine molds 2/3 full. Bake for 10-18 minutes or until the edges turn golden brown (time varies, depending upon your oven and the altitude). Let them slightly cool before removing the cookies. Place the cookies on a baking rack to cool. Spray the molds with more cooking spray before adding more batter. Garnish with powdered sugar (optional) before serving.
Lemon Yogurt Dipping Sauce:
Whisk together well. Keep chilled.
Fill the bottom of a small, shallow bowl or glass with 2 tablespoons of the lemon yogurt sauce. Place 1 madeleine standing up in the bowl. Garnish with a little lemon zest and a few blueberries. Place a tray out with the remaining madeleines so your guests can go for seconds or thirds with their yogurt sauce!