Citrus Madeleines
16
Gummy Bear’s favourite colour is pink. He adores it and I find his total adoration for anything pink absolutely cute. Now pink in his little mind is anything from a dusky shade of rose to bright candy floss pink to peachy orange. Works for me! It means I can push anything coloured within that spectrum and he would happily eat it.
Over the weekend I was experimenting with Serge Dansereau’s madeleine biscuit recipe. I made smaller, crispier biscuits and then some large, spongy madeleines. I added a good mix of lemon and orange peel to get that delightful citrus tang and combined red and yellow food colouring to get a beautiful peach hue.
Gummy Bear called them "pink cakes" and walked around with two in each hand. In the middle of my photo shoot when I walked away from the shot to get a few props, I returned to find a tiny crumb on the plate where just minutes ago were two madeleines. Later when I tasted one, I could totally understand his devotion to the little pink cakes.
recipe
CITRUS MADELEINES
preparation time – 20 minutes + 1 hour (resting time)
baking time – 15 minutes
makes – 30
Ingredients
150g butter
4 free range eggs
1 cup caster sugar
150g plain flour, extra for dusting
1/2 cup almond meal
2 teaspoons baking powder
finely grated zest of 1 lemon
finely grated zest of 1/2 orange
4 drops red food colouring + 10 drops yellow food colouring
icing sugar for dusting
Method
Melt the butter in a saucepan until it acquires a golden colour and a slightly nutty taste for approximately 8 minutes on low to medium heat. Set aside to cool.
Put eggs and sugar in a large bowl and whisk for 2-3 minutes until pale and fluffy. Add butter and whisk for another minute. Sift flour and baking powder over the egg mixture. Add almond meal, food colours and zest. Mix until a smooth dough forms. Cover with a plastic wrap and set aside for an hour.
Preheat oven to 160°C. After an hour, give the mixture a good stir with a wooden spoon. Spoon or pipe the madeleine batter into greased and floured madeleine moulds. Bake the madeleines for approximately 15 minutes until golden and risen.
Allow to cool for 10 minutes in their moulds before turning out onto a wire rack and dusting with icing sugar.
Notes
This precise method of baking and cooling on wire racks will give you a slight crunch on the outside. If you prefer softer madeleines, then transfer them straight to an airtight container fresh out of the oven. The steam from the warm madeleines softens the exterior and you get gorgeous cake-y madeleines.
These are beautiful! I bet they tasted even better than they look. I love your photos.
They did
Thank you!
Ah yes, I’m hopeless devoted to these little cakes myself. I love that close up shot of them in the little pails.
Sylvie @ Gourmande in the Kitchen´s last [type] ..honey ginger lemonade a virtual picnic for the planet
Thanks Sylvie!
Beautiful! Looks delicious and I heart that basket picture and the basket
Thanks Kulsum. I love those pails too
gorgeous! and i heart your baskets!
chocolatesuze´s last [type] ..Sydney Royal Easter Show 2011 with Simon Thomsen spoof video 7
Thnx Susan
Found them in Chatswood!
Hola. in my country, this cookies name: SUSPIROS ..delicious!
Love the plate and napkin – they go beautifully with these delicious madeleines.
OohLookBel´s last [type] ..Baked in tradition- ANZAC biscuits for a royal wedding
I really love the look of these, I want to buy a Madeline tin
muppy´s last [type] ..Nigellas Lemony Salmon with Cherry Tomato Couscous and Nigellas Peanut Butter Hummus
Thanks guys for all your lovely comments!
I really should bake these more often – so that I can get my return on investment for the very expensive madeleine pan I bought in Paris
Very pretty presentation !
shirley@køkken69´s last [type] ..Blood Orange Chiffon Cake With Blood Orange Jelly
?, i adore this tiny cake very much. But i wonder when will we add butter?
I have added the butter process in the recipe. Thanks for pointing out what was missing.
just love your presentation and your story telling style..i am nt good in baking bt will try this one. thanks for your wonderful recipe.