Madeleines with a pretty bump, delicately scented with lemon zest with small poppy seeds. An easy recipe that will appeal to young and old!
Prep time15 minutesmin
Cook time12 minutesmin
Total27 minutesmin
Recipe type: Dessert, Snack
Cuisine: French
Yield: 12Madeleines
Ingredients:
Lemon Madeleines
2small yellow lemonspreferably organic
2eggs
80glight brown sugar
2ccmielor + according to your taste
150gall-purpose flour
1ccbaking powder
80gunsalted butter+ 20g for the mold
1,5ccpoppy seeds
1pinch of salt
Lemon frosting
3csicing sugarabout
2cclemon juice+ or - depending on the desired consistency
Instructions:
Lemon Madeleines
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!
Lemon frosting
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.
Notes:
Keeps easily in an airtight jar for several days. Avoid leaving them in the open air, otherwise the madeleines will dry out ...
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