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Glazed madeleines

Lemon Poppy Seed Madeleines

  • Author: Emma
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18 minutes
  • Yield: 24 1x
  • Category: Cakes / Cookies
  • Method: Baking
  • Cuisine: French

Description

These little French delicacies will blow your socks off with flavour. Combining tangy lemon with the soft buttery sponge and the crunch of poppy seeds, results in a treat you want more than one of ! Best served fresh and along side your cuppa!

Note : Prep & Cook time do not include chill time required


Ingredients

Scale

LEMON POPPYSEED MADELEINES

100g unsalted butter melted and cooled (1/2 cup + 1 tbsp)

15g extra, unsalted butter, for greasing (1 tbsp)

2 large eggs, room temperature

100g caster sugar (1/2 cup)

Zest of 1 lemon

15ml freshly squeezed lemon juice (1 tbsp)

110g plain flour (all-purpose), plus extra for dusting (3/4 cup plus 2 tbsp)

6g poppy seeds (2 tsp)

½ tsp baking powder

¼ tsp salt

 

LEMON GLAZE

150g powdered icing sugar (confectioners’ sugar) (1 1/4 cup)

30 ml freshly squeezed lemon juice (2 tbsp)


Instructions

LEMON POPPY SEED MADELEINES

  1. In a small saucepan set over medium heat, melt the butter, stirring occasionally. Once fully melted, remove from the heat and pour into a small bowl set aside to cool to room temperature.
  2. In the bowl of an electric standmixer fitted with the whisk attachement, place the eggs, sugar and lemon zest and beat on medium for 5 minutes until pale and thick. Decrease the speed to low and add the lemon juice and mix until combined.
  3. Sift into the bowl the flour, baking powder and salt, add the poppy seeds and mix on low until a few flour streaks remain.
  4. Remove the bowl from the standmixer and slowly pour in the melted butter. Gently fold in the butter with the rubber spatula ensuring that you dont knock out all the air.
  5. Cover the batter with cling film and refrigerate for 2-3 hours or overnight
  6. 30 minutes before baking, pre-heat the oven to 180°C (350°F). Melt 10g / 1 tablespoon of butter and using a pastry brush grease all the moulds of your Madeleines pans. Lightly dust with flour and tap out any excess. Place the pans in the refrigerator until the oven has come to temperature and you are ready to fill them with the batter.
  7. Once the oven is at temperature, remove the batter and pans from the fridge and scoop one level tablespoon of batter into the deepest part of the mould. Repeat until all the shell moulds are full. Make sure that you don’t level off the batter in the pan. Scoop it in and leave it.
  8. Place the Madeleine pans in the oven and bake for 8-10 minutes. I turn them at 8 minutes to ensure they brown evenly. Bake until golden on top, browned along the edges and risen in the middle. 
  9. Remove the pans from the oven and set aside to cool for ten minutes. Give the pan a jiggle and they should pop right out. Use a butter knife and run it gently along the edge if they don’t come out when you jiggle the pan initially. Cool the Madeleines on a wire wrack.

 

LEMON GLAZE

  1. To make the glaze, sift the powdered icing sugar into a medium sized bowl and add in 2 tablespoons of lemon juice. Whisk together until smooth. The glaze should be thick enough to coat the back of a spoon. 
  2. Once the Madeleines are cooled then dip the scallop side into the glaze and set onto the wire wrack or baking paper for the excess to drip off. Repeat with the remaining Madeleines. Alternatively dust with powdered icing sugar. Serve immediately.

Notes

  1.   Measurements: This recipe has been developed using grams but US cup measurements have been included for your convenience. I strongely advise you to measure by grams for a more accurate result in your baking. My set of scales was my best investment!
  2.   How to store: They are best served fresh, on the same day as baking. However, store in an air tight contaner for 2 to 3 days . 
  3.   To freeze: Allow the Madeleines to come to room temperature, wrap in baking paper and store in an air tight container. Freeze for up to one month. Thaw overnight in the refrigerator and bring to room temperatior before glazing and serving. 
  4.   Alternatives: In stead of lemon and poppyseed you can use orange zest and juice or even lime for a Summer alternative !
  5.   Tips: Whip the eggs and sugar for five minutes minimum to allow it to aerate. Once the batter has been mixed then refrigerate for the required time. This chills the butter and hydrates the flour and when placed on the cold pan and into the hot oven will help the madeleines to rise in the centre.

Keywords: French cake, Madeleine, lemon poppyseed, Madeleine recipe

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