How long should you whip the eggs and sugar while making the madeleine batter?

Beat the eggs and sugar together for 1 minute using a hand whisk. You don't need to whisk for 5 minutes or more to obtain a whitish mixture doubled in volume.

Is madeleine batter supposed to be thick?

The madeleine batter should be thick enough (like the consistency of the batter for a yogurt cake ) and silky-looking.

How do you keep madeleines from sticking?

To avoid sticking madeleines, you should prepare your madeleine mold well. If you use a silicone mold, there is no need to grease it. In the case of a metal mold, butter it with softened butter and a pastry brush, then dust it all over with all-purpose flour and tap out the excess.

Why are your madeleines dry?

It's essential to use a combination of fats for the perfect madeleine recipe. Lecithin from egg yolks is one type, and butter (with optionally some neutral oil) is another. To ensure a rich taste, the recipe should contain at least 25% butter, ideally equal to the flour used.

Lemon Poppy Seed Madeleines

Name: Lemon Poppy Seed Madeleines
Total time: 1 h
Yield: 36
Cuisine: French
Ingredients: 5 large eggs (250 g), room temperature; 1 1/4 cup (250 g) granulated sugar; 8.8 oz. (250 g) unsalted butter, melted and cooled; 2 cups (250 g) all-purpose flour, sifted; 1 1/3 teaspoons (12 g) golden syrup; 2 teaspoons (10 g) baking powder; 1 lemon, zest; 1 tablespoon poppy seeds; 1/4 teaspoon salt

Lemon Poppy Seed Madeleines

A batch of baked lemon and poppy seed madeleines on a silicone mold.

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Lemon poppy seed madeleines are a twist on classic French sponge cakes with a lemon zest flavor and poppy seeds nutty taste. They are perfect for making every day and on holidays.

Author: Irina Totterman
Total Time: 1 hour (plus chilling time)
Yield: 36 1x
Category: Cakes
Method: Baking
Cuisine: French

Ingredients

Scale

5 large eggs (250 g), room temperature
1 1/4 cup (250 g) granulated sugar
8.8 oz. (250 g) unsalted butter, melted and cooled
2 cups (250 g) all-purpose flour, sifted
1 1/3 teaspoons (12 g) golden syrup
2 teaspoons (10 g) baking powder
1 lemon, zest
1 tablespoon poppy seeds
1/4 teaspoon salt

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Instructions

Melt the butter and let it cool to 122°F (50°C). In a large bowl, place eggs, sugar, and golden syrup and beat with a hand whisk for about 1 minute.
Add fresh lemon zest and poppy seeds, and mix. Sift flour with baking powder and salt using a flour sifter.
Add the dry ingredients to the principal preparation and mix with the hand whisk. Pour the melted and cooled butter in two to three additions and mix to combine.
Cover the batter with plastic wrap (plastic must be in contact with the batter) and refrigerate overnight, better for 24 hours.
Preheat the oven to 425°F (220°C) and let it heat for another 15 minutes.
Using a pastry brush and softened butter, butter the cavities of a metal madeleine mold, dust it with flour, and tap any excess; don't grease a silicone mold.
Transfer the batter to a pastry bag, and fill the cavities of the madeleine pan up to 3/4.
Bake at 425°F (220°C) for 3 minutes. Then switch off the oven for 6 to 8 minutes. The madeleines will develop their bump on top. Then turn the oven to 320°F (160°C) for 2 to 3 minutes longer.
Remove the madeleines from the oven and let them cool in the mold for a couple of minutes. While hot, take them out one by one and place them on the side, but in the mold (not on a wire rack), to cool down.

Notes

Consult the French madeleine recipe for helpful tips and tricks.
Chill the batter to get a pretty bump on top of the madeleines; don't skip this step.

Nutrition

Serving Size: 1
Calories: 113
Sugar: 7.1 g
Sodium: 27 mg
Fat: 6.5 g
Saturated Fat: 3.8 g
Carbohydrates: 12.7 g
Fiber: 0.2 g
Protein: 1.7 g
Cholesterol: 41 mg

Find it online: https://www.bakinglikeachef.com/lemon-poppy-seed-madeleines/