Jasmine Madeleines With Lemon & Poppy Seed Glaze
- 25m Prep Time
- 13m Cook Time
- 1h Ready In
Delicate madeleines infused with jasmine tea and topped with a lemon-poppy seed glaze. Perfect for brunch or tea time.
Ingredients
- 158 ml all-purpose flour
- 4.93 ml baking powder
- 1.23 ml kosher salt
- 118 ml unsalted butter
- 44.4 ml loose jasmine tea
- 78.9 ml granulated sugar
- 2 large eggs
- 29.6 ml whole milk
- 177 ml confectioners' sugar
- 14.8 ml fresh lemon juice
- 2.46 ml poppy seeds
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.1 mg
- Iron: 0.27 mg
- Magnesium: 1.94 mg
- Phosphorus: 19.6 mg
- Potassium: 13.8 mg
- Zinc: 0.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 158 ml all-purpose flour
- 4.93 ml baking powder
- 1.23 ml kosher salt
- 118 ml unsalted butter
- 44.4 ml loose jasmine tea
- 78.9 ml granulated sugar
- 2 large eggs
- 29.6 ml whole milk
- 177 ml confectioners' sugar
- 14.8 ml fresh lemon juice
- 2.46 ml poppy seeds
Let's Cook
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Step 1.
In a large bowl, whisk together ⅔ cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt; set aside.
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Step 2.
In a medium saucepan, melt ½ cup (1 stick) unsalted butter over medium heat. Remove from heat, add 3 tablespoons loose jasmine tea, and let steep for 5 minutes. Strain the butter through a wire-mesh strainer lined with cheesecloth into a small bowl; discard the tea leaves. Set the infused butter aside to cool slightly.
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Step 3.
In a separate bowl, whisk together ⅓ cup granulated sugar and 2 large eggs until pale and slightly thickened, about 2 to 3 minutes. Gently fold in the reserved flour mixture until just combined, then fold in the cooled jasmine-infused butter until fully incorporated. Stir in 2 tablespoons whole milk until the batter is smooth and shiny.
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Step 4.
Press a piece of plastic wrap directly against the surface of the batter to prevent a skin from forming. Refrigerate until chilled, at least 1 hour or up to 2 days.
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Step 5.
When ready to bake, place a rimmed baking sheet on the middle oven rack and preheat the oven to 400°F. Brush a madeleine pan generously with melted butter, then dust with all-purpose flour, tapping out any excess.
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Step 6.
Spoon about 1 tablespoon of the chilled batter into each mold of the madeleine pan (you will have enough batter for a second batch). Place the filled pan on the preheated baking sheet in the oven. Bake until the madeleines are golden brown and the large bumps on top spring back when lightly touched, 11 to 13 minutes.
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Step 7.
Remove the pan from the oven and immediately release the madeleines by rapping the pan firmly on the counter. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining batter, brushing and flouring the pan again before each batch.
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Step 8.
While the madeleines cool, make the glaze: In a small bowl, whisk together ¾ cup confectioners' sugar, 1 tablespoon fresh lemon juice, and ½ teaspoon poppy seeds until smooth. If the glaze is too thick, add a few drops of water to thin it to a drizzling consistency.
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Step 9.
Once the madeleines are completely cool, drizzle the lemon-poppy seed glaze over them. Let the glaze set for a few minutes before serving.