I’m a little out of energy this week but I did manage to get the madeleines done. I decided to brown my butter because I love the smell and find it oddly comforting. I liked how these turned out and they were a pretty great portion size. I called these chocolate lime madeleines to everyone who wanted to taste them since I thought that was a bit more accurate.For some reason Scott only shot the backs of the madeleines so it’s hard to see how pretty they came out even if they were a little full. It was a rough weekend so I’m glad this recipe got done and it tasted good too.
I’ve seen many recipes for madeleines before but never had the inclination to try them. My kitchen abounds with a variety of bakeware and it always seemed just a little too fussy to purchase a madeleine pan. Baking Chez Moi is adding to my collection but really only in the best of ways, a new pan but a great new recipe to go with it. I really enjoyed the recipe as written with lemon flavor but due to my abundance of grapefruit I decided to make that version as well.
I love recipes that call for ingredients that I almost always have already stocked. It makes weekend whims easy to indulge.
I love the feeling that sugar gets after rubbing zest into it. It reminds me of the Southern California beaches I grew up on. Damp sand is kind of an odd sensation against your fingertips and this replicates it pretty perfectly.
Eggs and sugar are beaten till slightly thickened and honey and vanilla are added in.
Dry ingredients are gently folded in and some milk and melted butter finish the batter off. The batter needs to chill at least an hour but I love that this is flexible enough to be made quite a bit ahead of time. I made these a few times and my lemon batter always seemed to form some interesting chunky crystals in the batter. We theorized that it had something to do with the lemon’s acidity but interestingly enough my grapefruit batter remained smooth. I wasn’t too concerned as the final product turned out tasting great.
I made both a standard and mini size with a varying degree of ‘bump’ success. My first batch really looked the prettiest but company was coming for dinner and they were devoured pretty quick.
I glazed both batches and the I think this definitely adds a little something special. I’d probably continue glazing future batches if for no other reason than I hate wasting any fresh juice.
I have a feeling making madeleines is a skill, despite the seemingly simple ingredients, and the more you make them the more perfect they turn out. The lemon madeleines were pretty great but I thought the grapefruit version really did it for me. The flavor was so familiar but still really interesting.
I’m so glad my new pans weren’t wasted and will at least be put to use every citrus season.