Madeleines are a delightful little treat. They’re a cake-like cookie, and these are amped up with brown butter, lemon, and poppyseeds! These pair perfectly with a cup of coffee or tea, or by themselves!

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Inactive Time: 45 Minutes

Total Time: 80 Minutes

Makes around 20 cookies

Ingredients:

½ Cup (113g) Softened Unsalted Butter 

¼ Cup (50g) Granulated Sugar

¼ Cup (50g) Brown Sugar 

2 Large Eggs, Room Temp

2 Tsp (8g) Vanilla Extract

1 Tbs (15g) Lemon Zest 

1 Tbs (10g) Poppyseeds 

1 Cup plus 2 Tbs (135g) All Purpose Flour

½ Tsp (2g) Salt 

Optional Lemon Glaze:

1 Cup (125g) Confectioner’s Sugar

1 Tbs (15mL) Lemon Juice

1 ½ Tbs (25mL) Milk

Directions:

1.     Melt the butter in a saucepan over medium heat, and once it starts to bubble and foam, continue to swirl the pan, and cook it until the butter browns, about 5 minutes. Keep an eye on it so it doesn’t burn. Set aside to cool. 

2.     Combine the flour, baking powder, and salt together and set aside. In the bowl of a stand mixer with the whisk attachment, add the sugar, brown sugar, and eggs together on a medium-high speed for 6-8 minutes, until thick, pale, and the mixture forms ribbons when it falls back into the bowl. Mix in the vanilla, lemon zest and poppyseeds. 

3.     Fold in half of the flour mixture, then fold in the other half. Take 1 cup of the batter and mix it together with the brown butter, then return it to the bowl with the rest of the batter and gently fold together until smooth. 

4.     Cover the bowl and chill for 30 minutes and preheat your oven to 350 Degrees F (180C). Grease a couple madeleine pans with spray, or butter and flour. 

5.     Once the batter is chilled, don’t mix or deflate it. Use 1 Tbs of batter per madeleine, bake for 10-12 minutes or until the tops spring back when lightly touched and the edges are golden brown. 

6.     Once baked, flip the madeleines out of the pan and transfer to a rack to cool. 

7.     If you want to make the glaze, simply mix the confectioner’s sugar, lemon juice and milk together until smooth, and dip one side of the cooled madeleines into the glaze, allowing to set for 10 minutes before enjoying. You can also just dust the tops with confectioner’s sugar if you don’t want to make a glaze. 

-Store in an airtight container at room temperature for up to a day. These are best enjoyed fresh.