Bake the legendary Lemon Poppy Madeleines from Coco Safar in the Comfort of Your Home.
Lemon and Poppy-seed Madeleines
Makes 12 EASY 1 hr
What you need
10g finely grated lemon zest
1 tbsp lemon juice
90g castor sugar
90g salted butter, melted + extra,
1⁄2 tsp salt
1⁄2 tsp vanilla essence
80g almond flour
55g cake flour + extra, to dust
1⁄2 tsp baking powder
90g egg whites
15g poppy seeds
How to do it
Preheat the oven to 165°C. Prepare a madeleine pan by greasing it with butter and dusting it with cake flour. Set aside until required.
In the bowl of a hand-held/stand mixer fitted with a paddle attachment, beat the lemon zest and juice, castor sugar, melted butter, salt and vanilla essence together until smooth. Set aside until needed.
In a separate bowl, mix the almond flour, cake flour and baking powder together until well combined. Add 1⁄4 of the mixture to the lemon mix, beating until incorporated, then add 1⁄4 of the egg whites, beating once more. Repeat, alternating between the flour mixture and egg whites, until everything has been added to the lemon mix. Fold in the poppy seeds.
Using a tablespoon, spoon dollops of the batter into the moulds of the prepared madeleine pan, filling each mould about 3⁄4 of the way. Bake in the preheated oven until golden, about 15 minutes. Remove from oven and allow to cool slightly before unmoulding and placing on a wire rack to cool.
Store the madeleines in an airtight container in the freezer for up to 3 months.