An easy to make and delicately scented recipe: Lemon poppyseed madeleines. A tangy flavor inside these very soft and plump madeleines with their beautiful bump! A very simple recipe, ideal to prepare as a family.
Have you already started making homemade madeleines? If this is not the case, go ahead, you will not regret it… This madeleine recipe is very easy to make, you will just have to plan a rest time for the dough : it is really essential to have a good result. In addition they are easily keep several days in a glass jar, perfect for snacks of the week!
What ingredients are needed to prepare these lemon madeleines?
Lemon : in this recipe, we will only use the lemon zest. The taste will be delicate but very present.
Poppy seeds : they go perfectly with lemon! I love their crunchiness, and the nutty taste.
Butter : I use soft butter for this recipe.
Eggs : they will be used to give texture to the dough.
Light brown sugar : I prefer this sugar instead of refined white sugar, it also brings more flavor.
Honey : its gourmet touch is perfect in madeleines.
Flour / yeast : to add texture and allow the dough to swell.
Icing sugar / lemon juice : it is optional, it allows you to make the additional icing on the madeleines.
How to make this recipe for lemon poppyseed madeleines?
We start by realizing brown butter. It is a butter heated over low heat in the pan, which gradually takes on a pretty nutty shade, hence its name. When it heats up, a scum forms on the surface. These are the milk residues, we remove them before letting the butter cool for the rest.
Then, in a bowl, whisk the eggs, honey and brown sugar. The other ingredients are added: flour, baking powder, salt, poppy seeds and chopped lemon zest. Finally, add the melted butter.
At this point, the container is placed in the refrigerator for at least 1 hour. Then we prepare the madeleines mold : mine is in tin, I think it cooks perfectly. We cover with a brush a little melted butter in the imprints. Then fill a pastry bag with madeleine dough and fill the 3/4 footprints.
I advise to use a pastry bag because the paste can be compact when it comes out of the fridge… It is also easier to measure each imprint. Of course, if your dough is too compact, let it come to room temperature a little before filling the bag. Then we place it again in the refrigerator for 1 hour so that everything is very cold.
Then put in the oven very hot, then lower during cooking (as indicated in my recipe below). The lemon madeleines are then unmolded on a grid.
For the icing (optional), you just have to gradually mix the icing sugar and the lemon juice until you obtain a coating consistency. Then we pour a little on the madeleines. NB: this adds sugar to the lemon madeleines. If you prefer, you can do without.
How to have a nice bump on your lemon madeleines?
La bosse des madeleines… A whole science! Finally, without being a pastry professional, I still use tips that work well.
Cool the dough in two batches
It is placed in the refrigerator after having prepared it and after having filled the mold. The cold creates a temperature shock in the oven which will create this pretty bump.
Do not overfill the footprints
We don't want the madeleines to overflow: if this is the case, no bumps will form. So we fill up to 3/4 no more.
Cook at two temperatures
We start with a very hot oven (225 °) then we drop to 180 °. Cooking is quick but you will be able to see the bumps appear visibly if you stand in front of your oven. Magic!
Other recipes to try
If you like this kind of very simple (but tasty) treats, then I advise you to take a look at these other recipes from the blog: Macadamia white chocolate cookies, Crinkles Chocolate Cracked Cupcakes, Easy coconut chocolate rocks, Tahini chocolate chip cookies.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your pretty madeleines!
Lemon and Poppy Madeleines (With Belle Bosse)
- 2 small yellow lemons preferably organic
- 2 eggs
- 80 g Light brown sugar
- 2 cc miel or + according to your taste
- 150 g flour
- 1 cc baking powder
- 80 g Soft butter + 20g for the mold
- 1,5 cc poppy seeds
- 1 pinch of salt
- 3 cs icing sugar about
- 2 cc lemon juice + or - depending on the desired consistency
- Start by preparing the brown butter: place the butter in a saucepan and heat it over very low heat. It should take on a nice nutty color (with a scum on the surface).
- Remove from the heat and remove the scum from the surface of the pan. Let cool.
- Take the zest of the two small lemons and chop it.
- In a bowl, whisk the eggs, honey and brown sugar. Add the flour, baking powder, salt, poppy seeds and lemon zest.
- Then add the warm melted butter delicately with a whisk until a homogeneous mixture is obtained. Cover with cling film and place in the refrigerator for at least 1 hour. The dough must be very cold to obtain a nice bump when cooked.
- With melted butter, cover the imprints of the madeleine mold with a brush.
- Fill a pastry bag with madeleine dough and fill the imprints up to 3/4. No more otherwise it will overflow during cooking. Place again in the refrigerator for 1 hour to ensure optimal cooking (the temperature shock that allows you to have a nice bump).
- Preheat the oven to 225 ° traditional heat.
- Bake for 6 minutes at 225 ° then lower the oven to 180 ° and continue for another 5 minutes. The result should be lightly golden, the bump very plump!
- In a small bowl, combine the icing sugar and lemon juice until you get the desired consistency. If you add icing sugar it will be more compact, if you add lemon juice it will be more liquid.