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.
Servings: 12 madeleines
- 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)
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.
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.
Calories: 199kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 80mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 314IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg