Saturday, April 04, 2015

It's Madeleine, It's Madeleine...

So guess what?

We have a new tradition!!!



Yep.
You heard that right.

It's now a thing in the K family to make Madeleines for Easter.
They look like eggs and also like little stones. It's perfect.


I'm sharing with you one of my absolute favorite recipes, given to me by a wonderful French friend.
And, what's better, I've adapted it for us non-Europeans.

So here we go.

***
Les Madeleines de Mme G

You'll need:

2 large eggs
3/4 cup (150g)  sugar
1 1/5 cup (150g) flour (basically 1 cup, very rounded)
1 stick (125g) unsalted butter
1 pinch of salt
zest from 1 lemon (or 1 orange)

Directions:
1. Melt the butter over low heat on the stove in a small pan. While this is melting, grease and flour your madeleine molds, making sure to get in all the crevices. Set your oven to 285 F (140 C) and let it preheat.
(Note: I use Baker's Joy because it's easy and works like a charm, but the basic idea is to get your molds greased and floured really well, otherwise the madeleines may stick after they're baked.)

2. In a large bowl, mix the eggs with the sugar and salt. Beat them until they are foamy and pale yellow about 3-5 minutes. Don't over mix.
(Note: When you lift your whisk out of the mixture, the mixture should 'ribbon' or fall in long flat strands from the whisk to rest on the surface before sinking, resembling fabric ribbons.)

3. Add the flour and butter, a little at a time, and mix until.

4. Add the zest. (I didn't have any lemons or oranges, so I added almond extract and a splash of lemon juice).

5. Fill each mold only halfway, very important! It'll look small and dinky but trust me, the batter will spread and fill the mold.
(Note: If you have too much, it WILL overflow, and then you'll be sad because you could have had more madeleines.)

6. Bake the madeleines in the oven, already set at 285 F (140C) for 5 to 8 minutes. Then, without opening the door, raise the temperature to 350 F (170-180C) for about 10 minutes. They're done when the edges are slightly golden brown.
(Note: Because of the high altitude here, I increased the temperatures to 300F and 365F, respectively, and lengthened their times slightly. 8 minutes at the first temp, 11-12 minutes at the second temp.)

These are great served at tea time. Or with fresh berries or ice cream, or with both! I like them plain though. Miammm!

Enjoy!
****

Of course, even with this new tradition, we can never get rid of the old one: Dyeing eggs.


So, to all who celebrate, Happy Easter!

Until next time,
Bisous!

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