Ingredients
7 tbsp. butter
2 eggs
7 tbsp. castor sugar
1 lemon lemon zest
13 tbsp. cake flour
1 tsp. baking powder
1 tbsp. poppy seeds
7 tbsp. confectioners' sugar
3 - 4 tsp. lemon juice
Directions
- 1
Mix eggs, castor sugar, and lemon zest lightly for 3-4 minutes or until the sugar is dissolved.
- 2
Sift in cake flour and baking powder. Add poppy seeds. Whisk until well combined.
- 3
Add in melted butter and whisk until well incorporated.
- 4
Chill the dough for at least 1 hour or overnight.
- 5
Preheat the oven to 400F/200°C. Grease a madeleine pan with butter.
- 6
Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
- 7
Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full.
- 8
Bake for 10-12 minutes or until they have risen and golden brown.
- 9
Cool them completely before glazing them.
- 10
Mix confectioners' sugar and lemon juice to make a thick white paste.
- 11
Brush the shell side of the madeleines with the glaze.
- 12
Place the madeleines with the shell side up to set the glaze.