Lemon Poppyseed French Madeleines are the perfect treat for early spring.  Light sponge cake texture with a wonderful lemon zest flavor. The addition of poppy seeds adds just enough crunch to make your mouth say ‘wow’. You may not be in the south of France, but you can definitely have some delicious french cookies in under an hour.

Grab a chair or a blanket, find a cozy spot outside in the sun, pour some lemonade and enjoy yourself!

Tips for Lemon Madeleines:

• Use a quality non-stick Madeleine Pan .
• Fresh lemon zest and lemon juice will give your madeleines a fabulous natural citrus flavor.
• Whip your eggs, egg white, zest, juice, and sugar until they are super fluffy and aerated. This can take around 8-1o minutes, think about whipping meringue!
• Slowly fold the flour mixture into the eggs with a spatula. I sprinkle flour across the top just enough to cover, then gently go twice through the center and once around the edges.
• Use this same method to gently fold aka mix in the melted butter.
• Do Not stir your flour and butter into the eggs or you will lose the great texture of the batter.
• Prepare your Madeleine pan with a coating of melted in butter into each shell well. If you use non-stick spray it creates a dark bake onto the top of the cookie.
• Brush a light to medium coat of melted butter onto each section, but not enough to see a pool of butter.
• Allow the baked Madeleines to cool in the pan for about five minutes before gently pushing them out with your fingertips.
• Serve with a light dusting of powdered sugar.
• Best eaten then first day and if kept in air tight container for a second day. But, they dry out quickly, so better just pig out!