Tuesday, February 23, 2010

Taste Buds: Petite Clementine Madeleine’s


Madeleine’s are French cookies baked in a special pan looking something like a fluted scallop. A cross between a cake and a cookie with a texture similar to a sponge cake my cookies are infused with a distinct Clementine flavour. Lovely when accompanied by tea (how I love to eat them), ice cream or on their own these cakes are worth the time to bake. With an interesting history dating back to the 18th century these cookies match up to the French desert I would expect.

Please note that this recipe needs to be refrigerated preferably overnight or at least 5 hours before baking.

5 eggs
1 cup sugar
3 Clementine’s zested
1 teaspoon vanilla extract
¾ cup cake flour
1/3 cup almond flour
1 tsp baking powder
1 tsp salt
14 tablespoons butter

1. In a small saucepan over medium heat until light golden brown and fragrant (About 5 minutes). Remove from the heat and then strain into a bowl with a fine strainer, note you may need to strain it more than once.
2. While the butter is melting beat with an electric mixture the eggs, sugar, zest and extract. Whip continuously scraping the sides of the bowl occasionally until light and fluffy, about 5 minutes.
3. Add the flours, baking powder and salt slowly mixing until all the dry ingredients are incorporated.
4. While the beaters are still running very slowly add the butter.
5. Let sit in the refrigerator overnight or at least 5 hours before cooking.
6. Preheat oven to 450 degrees. Put batter into Madeleine molds and bake for 8 minutes, reduce heat to 375 and cook for another 5-7 minutes until lightly browned.

1 comment:

paul peggy zeus said...

"Who stole the cookie from the cookie jar?" I heard that eating cookies are like a diet program where people lose lots of weight on!! ha ha ha ha. Really, these do look satisfyingly delicious!

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