Lemon poppy seed madeleines are the perfect Spring sweet treat. They are so light and lovely they are perfect with an afternoon tea or as a purse snack on the go. What made this recipe even easier was using T-Sugars Icing Mill when it was time to add powdered sugar. The T-Sugars icing mill is super simple to use and makes the process of dusting your treats with powdered sugar a breeze, a few taps and you have a perfecting snow coating over your desserts.
For this recipe I also used the T-Sugars Casonade for extra texture and depth. The end result are fluffy madeleines with a nice crumb and bright flavor. So easy to whip up and you can prepare the batter a day in advance as well. I hope this inspires you to get into the kitchen an bake up something sweet for Springtime.
Lemon Poppy Seed Madeleines
makes 12 madeleines adapted from Daniel Boulud
- I teaspoon baking powder
- ½ teaspoon salt
- ¾ cup all purpose flour
- 1 tablespoon poppy seeds
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon T-Sugars Casonade Sugar or light brown sugar
- 1 tablespoon honey
- 2 teaspoons grated lemon zest
- 6 tablspoons melted unsalted butter
- T-Sugars Icing Mill for powdering madeleines
Whisk baking powder, salt, poppy seeds and flour in a small bowl.
Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray.
Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full.
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.
Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm.