Search Results for ‘madeleine’

Cinnamon apple madeleines, using coconut oil

applecinmadpan I finally got the bump in the madeleine.

I haven’t baked madeleines much lately. The non-stick pans are great. I’ve switched to coconut oil for baking in the last few months. It’s healthier and better for the environment than palm oil. Measuring coconut oil can be hard, depending on the weather it can be either solid or liquid. In the summer months it’s clear looking and runny, like a vegetable oil. When I put it in the fridge it became too hard to scoop out.

Coconut oil melts at about 76°F. Since the weather has cooled, the coconut oil is a soft solid at room temperature. When you spoon it, it resembles large clumps of wax, not smooth like palm shortening. I eyeball the measurements usually, but you can melt it and pour into measuring cups for more precision (and let it re-solidify if you want a solid shortening). I don’t find the taste of coconut very prominent in the end results, but if you really hate coconut then you might notice it. Buying it in the larger jars makes the price more reasonable, and it does last a long time (shelf life and usage).

Cinnamon apple madeleines

  • 1 cup flour
  • 1/2 cup sugar*
  • 1 tsp molasses*
  • 1/2 cup almond flour
  • 2 eggs
  • 1/2 cup apple sauce
  • 1/3 cup melted coconut oil**
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt

*or a scant 2/3 cup brown sugar

** you can use melted butter or organic shortening instead

For more of an apple flavor, maybe add a splash of apple brandy.

Preheat oven to 350°F. Mix sugar and molasses thoroughly, beat in eggs, apple sauce, coconut oil, and cinnamon. Then mix the rest of the dry ingredients till smooth. Fill madeleine pans and bake for about 12mins, till the edges are browned. This makes 2 dozen full size madeleines.

applecinbatter

The side scraping paddles are great for brownie batter too.

applecinmad1

lina-sm -Lina

1 comment November 5, 2009

Earl Grey Madeleines

The secret here is to have very fragrant (good whole leaf) Earl Grey tea, being that it’s the main flavoring agent. I had to grind the tea leaves in a food processor and ended up mixing the whole batter with it (less clean up). If you prefer, you can grind up the tea leaves in a clean coffee/spice grinder and use a mixer for the batter.

Earl Grey Madeleines

  • 1/3 cup organic shortening or butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbsp Earl Grey tea leaves
  • 3/4 cup almond flour/meal
  • 3/4 cup flour
  • 1 tsp baking powder
  • pinch of salt

Process tea leaves to a medium grind (like very coarse ground pepper). Cream together sugar and shortening, then incorporate one egg at a time till completely blended. Add in almond flour and tea, mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Grease pans throughly with shortening or butter. Try to under fill the molds, and you can get make 2 batches of the full sized pans or about 3 batches of minis. Bake for 18-20min (for full sized pans, 13-15 for minis) till the top starts to turn golden brown. Cool for 5min before popping them out.

-Lina

4 comments July 8, 2008

Raspberry lemon madeleines

Originally I was going to have a few more posts of savory food but the closing of Tastespotting king of caught me off guard (I couldn’t bring myself to post) and I’m still stunned and sadden. It was what compelled me to start food blogging. I hope somehow there will come something that can fill the void in the online food world.

edit 6/28… Tastespotting is back!!!!!!!!

The heat wave let up a bit so I’m able to bake again. Here’s another quick variation on madeleines.

Raspberry Lemon Madeleines

  • 1/3 cup organic shortening or butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup raspberries or 2 tbsp raspberry preserves (cut back on the sugar a bit)
  • zest of half lemon
  • 1 tsp lemon juice
  • 3/4 cup almond flour/meal
  • 3/4 cup flour
  • 1 tsp baking powder
  • pinch of salt
  • powder sugar to dust (optional)

Cream together sugar and shortening, then incorporate one egg at a time, add lemon zest/juice and raspberries. Mix till completely blended. Add in almond flour, and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Grease pans with shortening or butter. Try to under fill the molds, and you can get make 2 batches of the full sized pans or about 3 batches of minis. Bake for 18-20min (for full sized pans, 13-15 for minis) when the edges just turn golden brown. Cool for 5min before popping them out. Dust with powder sugar.

-L

Add comment June 14, 2008

Orange Hazelnut Madeleines

mini madeleine pan

I will eventually get around editing (photos) and writing up more soon (I have a backlog). But here’s another quick madeleine recipe for the time being.

It’s also my addition to Mansi’s Monthly Mingle over at http://funnfud.blogspot.com/

 Orange Hazelnut Madeleines

  • 1/3 cup organic shortening or butter
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup hazelnut flour/meal
  • 3/4 flour
  • 1 tsp baking powder
  • zest of 1 orange or 1 1/2 tsp orange oil
  • 1/2 tsp vanilla extract

Cream together sugar and shortening, then incorporate one egg at a time. Mix till completely blended. Add in hazelnut flour, orange zest (or orange oil), vanilla and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Grease pans with shortening or butter (or cooking spray). You can get make 2 batches of the full sized pans or about 3 batches of minis. Bake for 18-20min (for full sized pans, 13-15 for minis) when the edges just turn golden brown. Cool for 5min before popping them out.

If you have some kind of hazelnut extract or liquor (1-2 tsp) you can leave off the vanilla and really up the hazelnut flavor.

orange hazelnut madeleines

-Lina

3 comments May 27, 2008

Lemon ginger madeleines

These are my first batch of full sized madeleines. Even though it’s easier to grease and fill (the full sized pans), I think I prefer the minis; they are cuter, easier to eat, and you get more surface area per batch.

This recipe uses the ‘red bean and green tea madeleines’ base with different flavoring. I had only used 1 teaspoon of fresh grated ginger, and the ginger flavor wasn’t strong enough to stand up to the lemon zest. So I think 1 tablespoon of grated ginger would bring it up to the level of the lemon zest. Maybe I should also employ some dry ginger. But then again I still want the lemon at the forefront and ginger as a secondary note.

Lemon Ginger Madeleines

  • 1/3 cup organic shortening or butter
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup almond flour/meal
  • 3/4 flour
  • 1 tsp baking powder
  • 1 tbsp grated fresh ginger (or 1 tsp dry ginger)
  • zest of 1 large lemon
  • pinch of salt

Cream together sugar and shortening, then incorporate one egg at a time. Mix till completely blended. Add in almond flour, lemon zest, ginger and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Grease pans with shortening or butter. Try to under fill the molds, and you can get make 2 batches of the full sized pans or about 3 batches of minis. Bake for 18-20min (for full sized pans, 13-15 for minis) when the edges just turn golden brown. Cool for 5min before popping them out.

 -Lina

5 comments April 17, 2008

Mad for madeleines, red bean and green tea

With eggs in hand I can finally make the madeleines that I wanted. When I bought the red bean flour I wanted to make red bean pound cake but I preferred to mix red bean paste into the batter for a marbled effect. Later on I was contemplating cookies but still didn’t think the powder form was the way to go. Then I got the madeleine pan and it was perfect. Red bean goes best with green tea, so I divided up the batter half red bean flavor and half green tea. The red bean didn’t get the color I had hoped for, it’s probably best to use smooth red bean paste in the future, or use more red bean flour, or maybe cook it first. Color aside (they were still a pretty pink) they were so good, perfectly fluffy and crispy and light. It makes about three batches of 24 minis (if I had filled it better, they expand a lot). I’m buying more madeleine pans now.

Green Tea / Red Bean Madeleines

  • 1/3 cup organic shortening or butter
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup almond flour/meal
  • 3/4 flour
  • 1 tsp baking powder
  • 2 tbsp red bean flour
  • 1 1/2 tsp green tea powder or matcha

batter was fluffy like frosting

Cream together sugar and shortening, then incorporate one egg at a time. Mix till completely blended. Add in almond flour and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Separate half of the batter into a new bowl; add green tea powder to one bowl and red bean flour to the other. With spatula or spoon, fold green tea/red bean into batter. Grease pan, and pray for minimal sticking. Try to under fill the molds (kind of hard with the thick batter), they will expand. Bake for 13-15min (for mini pans) when the edges just turn light brown. Cool for 5min before popping them out.

-L

3 comments April 8, 2008

Chocolate madeleines

chocomadel.jpg

I had bought some dark chocolate bars that I didn’t like very much. They were too strong at 75% cocoa without any vanilla and scant sugar in it. So I melted them down with some almond milk, sugar, and vanilla into a ganache-like consistency. I was keeping it in the fridge for a while (wasn’t sure what I wanted to do with it). Then I got my mini-madeleine pan just when I ran out of eggs. But I went ahead and made madeleines anyway. So they are vegan now. :)

Vegan Chocolate (mini) Madeleines

  • 11 oz dark chocolate (approximately)
  • 1/2 cup almond milk or soy milk
  • 1/3-1/2 cup sugar (depending on the sweetness of the chocolate and liquid)
  • 1 tbsp vanilla extract
  • 1/2 cup flour

Heat liquid and dissolve sugar. Break chocolate into small chucks and melt in liquid over very low heat. Add vanilla, once incorporated, let cool till lukewarm or room temp before stirring in flour.

Preheat oven to 350º. Spray madeleine pan with oil, optional but they will probably come out easier (I didn’t spray my pans and there was minimal sticking). I tried not to over fill the molds. Bake for 15-17 minutes. This made exactly four batches with my mini madeleine pan (I only have one pan that makes 24 at a time).

I found out that I didn’t have to clean out the pan after each batch. Let it cool for 5min, and pop them out. Just refill pan when it’s cooled to the touch even if there’s a crumb layer stuck on. It pops out about the same each time. They have a fudgy brownie texture. After 15min of baking they are very moist, another minute or two will dry them more and give them a crispier edge.

chocomadelbatter.jpg

lina-sm.gif -L

also check out red bean and green tea madeleines 

4 comments April 2, 2008

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Add comment February 2, 2008

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