Lemon poppy seed madeleines

4 middle-sized eggs

100 gr. granulated sugar

120 gr. white flour

1/2 tsp. baking powder

1/4 tsp. salt

1 vanilla powder package

2 tbsp. brown sugar

110 gr. cooled melted butter

the zest of 1 lemon

1 tbsp. poppy seeds

Preheat the oven to 160°C. Beat the eggs (with a mixer or whisk) and sugar until the mixture doubles in size. To get the fluffiness of a madeleine you need to be careful not to overbeat the mixture then you start adding the other ingredients and the butter should be melted but cooled. Mix the flour, baking powder, salt and vanilla. Sift them directly into the egg mixture. Add the brown sugar. Stir gently with a spatula. Add the melted butter and stir again with spatula. Add the lemon zest and poppy seeds and stir gently again. To get the shape of a shell, you need to use madeleine tray. Pour the mixture into until the rim of the shell in the tray. Bake for 10-12 minutes. Leave to cool before you remove them from the tray.