Lemon and poppyseed madeleines

Lemon and poppyseed madeleines

Total: 40 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 125 kcal
, Fat: 8 g
, Carbohydrate: 12 g
, Protein: 2 g


18 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g lactose-free butter
100 g sugar
1 pinch salt
2 eggs
100 g gluten-free flour (Betty Bossi Universal Baking Flour Mix)
75 g ground almonds
10 g blue poppy seeds
½ tsp baking powder
1 organic lemon, grated zest, juice set aside

To bake

25 g icing sugar
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For a madeleine tray with 18 holes, greased and floured

How it's done

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Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the flour along with all the other ingredients up to and including the lemon zest. Transfer the batter to the prepared tin.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly. Remove the madeleines from the tin, place on a cooling rack. Mix the reserved lemon juice with the icing sugar. Drizzle the icing over the madeleines, leave to cool.

Good to know
Shelf life: Store in an airtight tin for approx. 2 days.

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