French Madeleines: lemon poppy seed


I have been wanting to make madeleines for awhile now but I wanted to wait until I got the traditional madeleine pan. The pan is not required to make madeleines but it is what gives it it’s signature shape. A few weeks ago I finally got the pan so I decided it was time to make them. I chose lemon poppy seed because the lemon balances with the sweetness nicely and the poppy seeds gives the cookie a nice crunch.

If you do not know what a madeleine is it is a french dessert that is like a cookie with a cake like texture, that is in the shape of a shell.


For this recipe you will need:

– 1/2 cup of unsalted butter (plus more for the pan)

– 1 cup of flour (plus more for dusting the pan)

– 1/2 t. baking powder

– 1/4 t. salt

– 3 eggs

– 1/2 cup white or vanilla sugar ( I used vanilla sugar from Whole Foods and omitted the vanilla extract but if you can’t find it or don’t like a strong vanilla flavor use plain white sugar with vanilla extract)

– 2 T. packed brown sugar (light or dark)

– 1 t. vanilla extract

– zest of one lemon

– 1 T. poppy seeds

– powdered sugar for dusting


First slowly melt the butter in a small pan but do not let it bubble.


Whisk the eggs(by hand) with both of the sugars until it’s changed color and fluffy. Add the vanilla extract (if you are using it).

Over the bowl with the eggs and sugar sift the flour, baking powder, and salt.

Add the poppy seeds and lemon zest.






Pour the all of the melted butter down the side of the bowl to cool it down.


Fold everything together using a spatula making sure not to “deflate” the batter.

Let the batter sit for at least 15 min. before baking. This will help with the rising and make sure there is a signature bump on the bottom of the cookie.





To prepare the pan melt butter and brush onto the pan, then sprinkle flour on top and shake off any excess this will ensure your madeleines do not stick.


Put the batter in a container with a spout or something that can pour easily. If you wanted them to be perfect you can pipe them into the pan.


Bake them for 8-11 min. until golden on the bottom and set in the center in a 375 degree oven.


As soon as they are done baking take them out of the pan and let them cool on a wire rack.

You can sprinkle them with powdered sugar and serve them immediately or store them in a airtight container up to 2 days.


They are so pretty and perfect for any occasion. You can do any flavor you can imagine from blueberry to Stilton cheese.

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I hope you enjoyed this recipe!!

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