Lemon Poppyseed French Madeleines
Serves 1610 mins prep10 mins cook
Recipe for Lemon Poppyseed Madeleines with Lemon Cream Cheese Icing. Light sponge cake texture with a wonderful lemon zest flavor. Perfect bite size cake servings and easy to freeze.
0 servings
What you need
tsp baking powder
pinch kosher salt
cup granulated sugar
tsp lemon zest
tbsp lemon juice
tbsp poppy seed
tbsp unsalted butter
Instructions
Madeleine Batter 1 Whisk together flour, salt, and baking powder in a small bowl. Set aside. 2 In the bowl of a stand mixer with whisk attachment, combine sugar, eggs, egg white, zest, and lemon juice. 3 Whisk on medium high speed for 8-10 minutes until a light airy foam like consistency is formed. Almost like a soft meringue. 4 Remove bowl from mixer and slowly begin folding in flour mixture a quarter at a time, with the poppy seeds. 5 Then, slowly pour in the cooled melted butter and gently fold into the mixture. 6 Cover bowl with plastic wrap and set in the fridge for 45 minutes. 7 Preheat oven to 350 F (176 C). 8 Brush melted butter across each shell shape to prevent sticking. 9 Fill each madeleine well with a heaping Tbsp of batter. Don't flatten the batter, it will melt and fill the shell shape as it bakes. 10 Bake for 10-12 minutes until a light golden brown crust has formed around the edges. 11 Let cool in pan for 5 minutes then remove and eat!View original recipe