Posts Tagged ‘ Madeleines ’

Agave Nectar Blueberry Madeleines

 

Women are from Venus, they said. Sensitive, sometimes illogically touchy and hormonally unstable. Non sense isn’t it? Well… so much that I don’t want to agree to that, yesterday was one of those day  that I couldn’t feel the bottom of my feeling. I just felt miserable all day and everything seemed to have gone out of my way.

Thank God , today is different…better. Started  in the morning with the postman knocking on my door… An “amazon” package… What could it be?… My mini angel cake moulds or  my new lens?… It’s the lens, yeay…  I had to make something to test lens, hadn’t I?

 

So here they are, agave nectar  blueberry madeleines, I bought this agave nectar a while ago and wonder how would it taste in bake goods, to tell the truth… I still have to get use to the leafy taste, I don’t know?… I definitely need to find another flavor to pair it with… hmm… wondering what  it would be… Any idea? 

Agave Nectar  Blueberry Madeleines

Recipe adapted from here

Ingredients

  • 1 cup (140g) flour, sifted
  • 1 teaspoon baking powder
  • 4 eggs, lightly beaten
  • 1 cup (200g) sugar
  • 4 tablespoons agave nectar
  • 1 stick (4 oz/113g) unsalted butter, melted and cooled
  • Blueberries

Directions

Preheat the oven to 200ºC/400ºF. Lightly grease two 15 ½-by-9-inch (38×22cm) nonstick madeleine pans.

In a separate small bowl, combine the sifted flour and baking powder. Set aside.

In a large bowl, combine the eggs, sugar and agave nectar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter and essence, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.

Spread a heaping tablespoon of the batter evenly into each madeleine cup, add in bluberries and bake for 8 to 10 minutes, until a hunchback has formed on the puddings and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.

2010
10/04
CATEGORY
Snacks
TAGS

2 comments

Durian Madeleines with White Chocolate Sprinkles

dmwcc5

Durian, I think is the one fruit that you can say you love  it or you don’t, and there is nothing in between. It has a very distinct taste,  very strong aroma and in my case I love durian, if I could I would eat them everyday. 🙂

Unfortunately I couln’t eat durian as much as I want, I’m lucky enough that I have stewardeses friends that from time to time could bring me some of them from Thailand. Last holiday I brought some essences to at least ease my longing for “the king of fruit”.

 

dmwcc4

Durian Madeleines with White Chocolate Sprinkles

Recipe adapted from here

Ingredients

1 cup (140g) flour, sifted
1 teaspoon baking powder
4 eggs, lightly beaten
1 cup (200g) sugar
2 tablespoons light brown sugar
1 stick (4 oz/113g) unsalted butter, melted and cooled
1 teaspoon durian essence

white chocolate sprinkles

dmwcc

Directions

Preheat the oven to 200ºC/400ºF. Lightly grease two 15 ½-by-9-inch (38×22cm) nonstick madeleine pans.

In a separate small bowl, combine the sifted flour and baking powder. Set aside.

In a large bowl, combine the eggs, sugar and brown sugar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter and essence, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.

Spread a heaping tablespoon of the batter evenly into each madeleine cup, sprinkle with white chocolate and bake for 8 to 10 minutes, until a hunchback has formed on the cookies and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.

dmwcc2

2009
03/04
CATEGORY
Snacks
TAGS

8 comments

Rose Madeleines with Glittered Honey Lemon Glazed

madrose2

Ok, I confess  I like everything ros-ey, pink-y, and glittery, yes…  I am a girly girl 🙂

For my favorite blog event the Sugar High Friday , host  this month by Susan, I used all my favorites above, with a little help from the Madeleine Queen, I present to you the sweetest small delights. 

Rose Madeleines with Glittered Honey Lemon Glazed

Recipe adapted from here

Ingredients

1 cup (140g) flour, sifted
1 teaspoon baking powder
4 eggs, lightly beaten
1 cup (200g) sugar
2 tablespoons light brown sugar
1 stick (4 oz/113g) unsalted butter, melted and cooled
1 tablespoon rose water

Glaze:

  • 3/4 cup (150g) confectioners’ sugar, sifted
  • Juice of a lemon, strained
  • 2 tabelspoons honey
  • Sparkling candy springkles

Directions

Preheat the oven to 200ºC/400ºF. Lightly grease two 15 ½-by-9-inch (38x22cm) nonstick madeleine pans.

In a separate small bowl, combine the sifted flour and baking powder. Set aside.

In a large bowl, combine the eggs, sugar and brown sugar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter and rose water, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.

Spread a heaping tablespoon of the batter evenly into each madeleine cup and bake for 8 to 10 minutes, until a hunchback has formed on the cookies and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.

While the madeleines are cooling, make the glaze: in a small bowl, combine the confectioners’ sugar, the lemon juice and  whisk until the mixture is smooth. Dip some glaze onto the ridged side of each madeleine, sprinkle the sparkling candy and let the glaze set for about 5 minutes before serving or storing. 

madrose1

2008
11/13
CATEGORY
Dessert
SHF
TAGS




13 comments

Jack-Fruits Madeleines

 

By now I realized, that I so love foodblogging *duh?!!* because I get to experience macaron “legs” to madeleines bumps and from the Queen of Macarons, I get to know the Queen of Madelines.

This “knowing” of who’s the Queen of what, is becoming very handy to me, because the chances of using bad recipes or having a bad baking day is minimized to the lowest level 😉

For this madeleines I used this recipe, I added tiny sliced jack-fruits and didn’t use honey because the jack-fruits were already in heavy syrup, Skipped the orange & poppy seeds, and instead of light brown sugar I used dark brown sugar.

2008
09/03
CATEGORY
Breakfast
Dessert
TAGS

12 comments
"I am not a glutton – I am an explorer of food." ~ Erma Bombeck

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jun09

The Daring Kitchen

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