Cardamom Madeleines
I love making madeleines. They look so cute, and are just begging for a pot of loose leaf tea served in delicate china cups. I have a mini madeleine pan, and to me, the large ones just seem excessive. The mini are the perfect two-three bite size that a tea snack should be. Though I usually make honey lavender, I decided to try something different this time, with Martha Stewart's Cardamom Madelieines (orange glaze optional). Difficulty: Easy. Taste: Delicious.
Cardamom Madeleines
Ingredients
1/4 cup butter
1 tablespoon honey
1 teaspoon vanilla extract
3/4 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup sugar
2 eggs
Melt butter in a small sauce pan. Remove from heat, and stir in honey and vanilla. Let cool for ten minutes. Whisk together flour, baking powder, cardamom, and salt in a small bowl and set aside.
In a medium bowl, whisk together sugar and eggs. Gently fold in flour mixture until combined. Fold in butter mixture. Cover with plastic wrap, and refrigerate at least 30 minutes and up to 4 hours [longer resting times result in higher humps on the madeleines].
Preheat oven to 325. Generously grease a madeleine pan [can also use a mini muffin pan]. Fill mold only halfway, and gently tap to reduce air bubbles. Bake for 7-8 minutes, until the edges are golden. Remove from pan and cool completely on a wire rack.
Cardamom Madeleines
Ingredients
1/4 cup butter
1 tablespoon honey
1 teaspoon vanilla extract
3/4 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup sugar
2 eggs
Melt butter in a small sauce pan. Remove from heat, and stir in honey and vanilla. Let cool for ten minutes. Whisk together flour, baking powder, cardamom, and salt in a small bowl and set aside.
In a medium bowl, whisk together sugar and eggs. Gently fold in flour mixture until combined. Fold in butter mixture. Cover with plastic wrap, and refrigerate at least 30 minutes and up to 4 hours [longer resting times result in higher humps on the madeleines].
Preheat oven to 325. Generously grease a madeleine pan [can also use a mini muffin pan]. Fill mold only halfway, and gently tap to reduce air bubbles. Bake for 7-8 minutes, until the edges are golden. Remove from pan and cool completely on a wire rack.
Yum! Those look and sound so good! I love cardamom. And it really makes me want to get a Madeleine pan.
ReplyDeleteDo it!! I kept checking at TJ Maxx, and eventually found one :)
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