Lemon-Poppy Seed Madeleines by Stephanie Jaworski
in search of madeleines again google brought me to stephanie jaworski
Preparation steps
- Grease the molds for madeleines with butter and turn the oven to 190 degrees. Whisk in the butter, sugar, eggs and add the grated zest and lemon juice.
- Add pre-mixed flour, baking powder, poppy seeds and salt. Add everything to the previous mixture.
- Fill the molds with the mixture and bake for 10-13 minutes. If you have mini madeleine molds, then reduce the baking time to 7 to 9 minutes
Serving
The amount of dough is enough for 24 Madeleines. If you wish, you can roll them in powdered sugar, sprinkle with melted chocolate, add icing and the like. They stay fresh for two to three days, and can be kept in the freezer (up to a month)