Poppy Seed and Lemon Madeleines

Poppy Seed and Lemon Madeleines dipped in white chocolate, rich and buttery, but super fluffy at the same time, these bites have a lovely citrussy kick that makes them perfect all year round. They make a nice treat for any occasion, and are quick and easy to make too.

If you have a madeleine tray, these little beauties will be everyone's favourite sweet treat. Lemon and white chocolate is definitely a winning combination, I used it before for my Lemon Shortbread Cookies Dipped in White Chocolate and those went down really well.

I quite like poppy seeds in sweet treats, they give an interesting texture, and a surprisingly nice taste too. Just be careful not to add too many seeds in, as even a tablespoon is a really good amount. Otherwise you just end up with a poppy seed-loaded batter that will lose its sweet touch, and become more savoury.

I have made madeleines before, although those ones had more of a festive touch, or at least for my chocolate and orange scream Christmas: Chocolate-Dipped Orange Madeleines. The chocolate used for those ones was milk, but I find the white chocolate a before match for anything lemon flavoured.

Before you start, make sure you have all the ingredients around, as this usually cuts down the prep time massively. The ingredients needed are: sugar, eggs, butter, flour, lemon zest and juice and baking powder. For coating, I used white chocolate chips and double cream, but the coating can be optional if you like.

Jump to:

• Step-by-step photos and instructions
• Expert tips
• Poppy Seed and Lemon Madeleines

Step-by-step photos and instructions

It's such a simple process, and fail-proof too. If you chill the batter and tray for at least 20 minutes, you are guaranteed to get a madeleine shape. Just keep an eye on the oven, as even a minute more or less can make a difference in the colour you get.

• use an electric mixer to beat the eggs and sugar together until creamy
• add the lemon zest and juice, poppy seeds , flour and baking powder
• mix well to incorporate, then add the melted butter and mix again
• cover the bowl with clingfilm, and refrigerate for at least 20 minutes
• grease and flour the madeleine tray, and refrigerate that too

• once the batter has chilled, divide it evenly, making sure you don't overload, one spoonful should do
• bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 9-10 minutes until golden and nicely risen

Expert tips

For the chocolate dip, I used 100 grams of white chocolate chips and about 50 ml of double cream. Just add them to a pan set over a low heat, and use a spatula to mix until smooth, then leave to cool.

Once the madeleines have cooled down completely, either drizzle it over the madeleines on on side, or cover them completely in the chocolate sauce.

You can top with more lemon zest for a nice touch, but that's entirely optional, it's more to do with aesthetic than taste. And that's it, a super simple recipe for the whole family.

If you’ve liked my POPPY SEED AND LEMON MADELEINES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM PINTEREST to see more delicious food and what I’m getting up to.