Madeleines

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Powdered perfection for any occasion

If you haven’t noticed yet, Hillary and I love a good *dusting* of powered sugar. Our breakfast palačinkes, afternoon canelés, and xmas linzer cookies always come with a light coating of sugar. The act of “dusting” has recently reached the big stage thanks to a certain Turkish chef aka #Saltbae. We’re glad to see he salts his steak with the same care as we do with our delicately powdered desserts. In our attempt to share some of Saltbae’s spotlight, we recently whipped up some dusting-friendly madeleines. These desserts are great with a lemon or chocolate glaze, but a subtle coat of sugar is really all you need.

The recipe is adopted from one of our favorite chefs / Instagrammers David Lebovitz. His recipe makes 24 medium sized madeleines – the perfect amount for any party or dessert/breakfast combo.

Ingredients:

  • 3 eggs at room temperature
  • 2/3 cup granulated sugar
  • 1/8 tsp salt
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp honey
  • 1/4 tsp vanilla extract
  • zest of 1 small lemon
  • 9 TBS of unsalted butter, melted and cooled to room temperature + a bit of butter for the baking sheet molds

Directions:

  1. Begin by brushing melted butter into each madeleine baking sheet mold. Dust with flour and put in the fridge or freezer until ready to use.
  2. With a standing mixer or hand mixer/bowl, whip the eggs, sugar and salt until thick and frothy (about 5 mins)
  3. Pass the flour through a mesh sifter into a small bowl. Gradually fold the flour into the egg mixture until incorporated. Let the batter rest in the refrigerator for 1 hour.
  4. As the batter sits in the fridge, prepare the melted butter and lemon zest mixture. Start by melting the 9 tablespoons butter and let it cool to room temperature (15-20 mins). Add lemon zest to cooled butter and let sit.
  5. Remove batter from the fridge. Gradually spoon butter into the batter and simultaneously fold until incorporated. Add honey and vanilla as you fold in butter mixture. Return to fridge and let sit for another 1 hour.
  6. Preheat oven to 425°F. Plop enough of the batter to fill 3/4th’s of the baking sheet indentation. Do not spread, but give the baking sheets a few knocks on the counter-top before placing in the oven.
  7. Turn oven to 400°F and bake for 8-9 minutes, keep a close eye on the edges to make sure the bottoms don’t burn. Remove from the oven and dust with powdered sugar.

Details: Makes 24 medium sized madeleines. Store uncovered or loosely covered so they don’t loss their crisp.

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