Almond Poppy Seed Madeleines

Without Lemon

 
Ryan Goodwin avatar
Recipe video made by Ryan Published on 3/17/2018, viewed by 603

Back in the day, if you got yourself a poppy seed muffin, It was an unspoken rule that there would also be almond extract in the batter. At some point, the standard changed to lemon poppy seed. I believe that the almond poppy seed muffin is far superior to the lemon poppy seed, so I'm extremely bitter about this transition. In honor of my bitterness, I created these almond poppy seed madeleines. Fine, take my muffins, but I'm keeping the madeleines.

What you will need

DRY INGREDIENTS

3/4 cup AP flour

1/2 tsp salt

1 tsp baking powder

WET INGREDIENTS

2 eggs

1/3 cup sugar

1 tbsp light brown sugar

1 tbsp honey

FLAVORING

Β½ tsp poppy seed

Β½ tsp almond extract

How to cook

2

em up.

Get the flour, salt, sugar, and baking powder in a bowl together and mix them up.

3

 and whisk that in as well.

In a separate bowl, mix together the eggs, sugar and honey. Melt the butter and whisk that in as well.

4

s and almond extract here as well.

Whisk the dry ingredients into the wet ingredients. Whisk in the poppy seeds and almond extract here as well.

5

 the fridge to chill for at least an hour.

Put the batter in a pastry bag or a ziplock bag. Seal it up, then put it in the fridge to chill for at least an hour.

6

our. Madeleines like to stick, and we want to try and avoid that.

Coat your madeleine mold with some nonstick spray and a light dusting of flour. Madeleines like to stick, and we want to try and avoid that.

7

. You want to fill these to about 2/3 full.

Snip off the tip of your pastry bag and pump a little batter into each mold. You want to fill these to about 2/3 full.

8

Fire it up.

9

 do 5 more minutes. you want them to be just barely cooked through for maximum fluffiness.

They cook fast, so keep an eye on them. I like to do 5 minutes, rotate, and do 5 more minutes. you want them to be just barely cooked through for maximum fluffiness.

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