Poppy Seed and Lemon Madeleines

6 lemon madeleines covered in white chocolate and topped with lemon zest

5 from 1 vote

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.

Prep Time10

Cook Time10

Chilling Time20

Total Time40

Course: Dessert

Cuisine: International

Servings: madeleines

Calories: 199kcal

Author: Daniela Apostol

Ingredients

100 g sugar
2 eggs
100 g butter
1 tablespoon poppy seeds
100 g plain flour
½ teaspoon baking powder
1 lemon (zest and juice)

For the glaze

100 g white chocolate chips
50 ml double cream (heavy cream)

Metric - US Customary

Instructions

To make the batter, use an electric mixer to beat the eggs and sugar well until creamy and a pale yellow colour.
Add the lemon zest and juice, poppy seeds, baking powder and flour and mix well to incorporate.
Melt the butter over a low heat, then cool it slightly before adding it to the rest of the ingredients.
Mix well to incorporate.
Cover the bowl with clingfilm and refrigerate for at least 20 minutes, the cooler the batter, the fluffier the madeleines.
Grease and flour the madeleine tray too, and refrigerate at the same time with the batter.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Use one spoonful of batter per madeleines hole, and bake for 9-10 minutes until golden and well risen.
Remove from the oven and leave to cool completely.
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.
Leave to cool completely, then dip each madeleine in the chocolate sauce.
Top with lemon zest.

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.

Nutrition