I went to a French-inspired cooking class at Sur la Table in downtown Chicago with my friend, Chris — and we made the most delicious desserts. I had so much fun that I came home and made two of them on my own this week.
The standout? Lemon Poppy Seed Madeleines. I have a thing for lemony desserts — not too sweet, a little bright, and just the right amount of fancy without being fussy. These are my new favorite.
Recipe: Courtesy of Sur La Table
Yield: 16 cookies
Madeleines are technically not cookies, but rather little butter cakes, crispy on the outside and tender and soft on the inside. To ensure the madeleines release, don’t skip the buttering step when preparing the pan.
INGREDIENTS:
MADELEINE
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3 large eggs
2/3 cups granulated sugar
1/4 teaspoon kosher salt
1 tablespoon poppy seeds
1 lemon, zested
9 tablespoons unsalted butter, melted and cooled, plus more for butter wells
Glaze:
Juice of 1 lemon
3/4 cups confectioners’ sugar
1 tablespoon water
Preheat oven to 350°F and position an oven rack in the middle.
1. To prepare the pans: To a small saucepan, add 2 tablespoons of butter and melt. Generously butter the wells of a madeleine pan and dust with flour. Place the pan in the freezer. Once butter has hardened, repeat the process with another layer of butter and leave the pan in the freezer to chill until ready to use.
2. To prepare the batter: To the bowl of a stand mixer fitted with a whisk attachment, beat eggs, sugar, salt, poppy seeds, and lemon zest until frothy and slightly thickened, about 3 minutes.
3. To a medium bowl, sift the flour and baking powder together. With the mixer on low speed, add the flour mixture to the egg mixture in 3 additions, mixing just until the flour is incorporated. Slowly fold the butter into the mixture by hand until just combined; do not overmix.
4. To bake: Spoon 1 tablespoon of the batter into each madeleine indentation. Bake until the cakes are puffed and brown, about 12 to 15 minutes. Transfer from the oven and allow to cool in the pan for 5 minutes before gently removing. Repeat the process, buttering and freezing the pan before each batch.
5. Remove from oven and flip cookies out onto a wire rack to cool.
6. To prepare lemon glaze: To a small bowl, whisk together lemon juice, confectioners’ sugar, and water.
7. To assemble: Holding onto edges, dip the scalloped side of the madeleines into the icing and rest on a wire rack, scalloped side up, until icing is firm.
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