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.
HOW TO MAKE POPPY SEED LEMON MADELEINES
THE PREP
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
THE BAKING
- 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
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.
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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.
- 100 g sugar
- 2 eggs
- 100 g butter
- 1 tbsp poppy seeds
- 100 g plain flour
- 1/2 tsp baking powder
- 1 lemon (zest and juice)
- 100 g white chocolate chips
- 50 ml double cream (heavy cream)
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To make the batter, use an electric mixer to beat the eggs and sugar well until creamy and a pale yellow colour.
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Add the lemon zest and juice, poppy seeds, baking powder and flour and mix well to incorporate.
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Melt the butter over a low heat, then cool it slightly before adding it to the rest of the ingredients.
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Mix well to incorporate.
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Cover the bowl with clingfilm and refrigerate for at least 20 minutes, the cooler the batter, the fluffier the madeleines.
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Grease and flour the madeleine tray too, and refrigerate at the same time with the batter.
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Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
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Use one spoonful of batter per madeleines hole, and bake for 9-10 minutes until golden and well risen.
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Remove from the oven and leave to cool completely.
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To make the glaze, add the chocolate chips and cream to a pan set over a low heat, and use a spatula to mix until melted and smooth.
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Leave to cool completely, then dip each madeleine in the chocolate sauce.
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Top with lemon zest.
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Click on the US Customary link to see the measurements displayed in cups and ounces.
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The servings can be adjusted by clicking the number next to Servings.
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