Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, lightly crunchy outside and fluffy and soft inside. Lemon madeleines are popular taste. I added Meyer lemons which are hybride of lemons and mandarines and have very aromatic, herbal flavour. And a little poppy seed for variety. Almond flour added nice texture and moisture. Cookies turned out very delicious and delicate. Enjoy!
20 pieces bigger madeleines or 30 standard sized
- ½ cup + 1 teaspoon (120 g) butter, melted
- 1 tablespoon Meyer lemon zest
- 2 tablespoons (30 ml) Meyer lemon juice
- ½ cup sugar
- 3 eggs
- 1 egg yolk
- ½ cup + 2 tablespoons (100 g) all purpose flour
- 6 tablespoons (60 g) almond flour
- 1 ¼ teaspoons baking powder
- pinch of salt
- 1 tablespoon poppy seeds
Melt the butter. Remove from the heat, add lemon zest and juice. Set aside.
In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder, salt and poppy seeds. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.
Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 15 minutes (bigger and ticker madeleines) or 10 minutes (standard sized). They should be set and springy when touched in the center. Cool on a wire rack. Before serving you may pour icing over or dust with icing sugar.
Tags: Lemon, Poppyseed.