Almond Poppy Seed Madeleines
Without Lemon
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.
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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
½ tsp poppy seed
½ tsp almond extract
How to cook
1
We'll be following my recipe for basic madeleines up through step 6. The only change will be that we will be adding poppy seeds and almond extract to the batter.
2
Get the flour, salt, sugar, and baking powder in a bowl together and mix them up.
3
In a separate bowl, mix together the eggs, sugar and honey. Melt the butter and whisk that in as well.
4
Whisk the dry ingredients into the wet ingredients. Whisk in the poppy seeds and almond extract here as well.
5
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
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
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
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.
Basic Madeleines
These little shell cookies are really half way between a cake and a cookie. I adapted this recipe from Daniel Boulud's madeleines. A great starting point for adapting to flavored madeleines. I think I need to dial back the baking powder a touch.