Journal no. 4

When Life Gives You Lemons…

Bake the legendary Lemon Poppy Madeleines from Coco Safar in the Comfort of Your Home.

Lemon and Poppy-seed Madeleines

Makes 12 EASY 1 hr

What you need

  • 10g finely grated lemon zest
  • 1 tbsp lemon juice
  • 90g castor sugar
  • 90g salted butter, melted + extra,
  • to grease
  • 1⁄2 tsp salt
  • 1⁄2 tsp vanilla essence
  • 80g almond flour
  • 55g cake flour + extra, to dust
  • 1⁄2 tsp baking powder
  • 90g egg whites
  • 15g poppy seeds

How to do it

  1. Preheat the oven to 165°C. Prepare a madeleine pan by greasing it with butter and dusting it with cake flour. Set aside until required.
  2. In the bowl of a hand-held/stand mixer fitted with a paddle attachment, beat the lemon zest and juice, castor sugar, melted butter, salt and vanilla essence together until smooth. Set aside until needed.
  3. In a separate bowl, mix the almond flour, cake flour and baking powder together until well combined. Add 1⁄4 of the mixture to the lemon mix, beating until incorporated, then add 1⁄4 of the egg whites, beating once more. Repeat, alternating between the flour mixture and egg whites, until everything has been added to the lemon mix. Fold in the poppy seeds.
  4. Using a tablespoon, spoon dollops of the batter into the moulds of the prepared madeleine pan, filling each mould about 3⁄4 of the way. Bake in the preheated oven until golden, about 15 minutes. Remove from oven and allow to cool slightly before unmoulding and placing on a wire rack to cool.
  5. Store the madeleines in an airtight container in the freezer for up to 3 months.