Madeleines aux Myrtilles (Blueberry Lime Madeleines)


One of my childhood friends has always loved Madeleines. I would smile and nod and think, what the heck is a Madeline? And then one day I threw caution to the wind. Hell if Kerry loves them I am sure I will too! And boy was I right. They are a delicate, spongy, flavorful cookie/cake hybrid that is delightful not too sweet treat. I am telling you I am a woman obsessed!

Blueberry Lime Madeleines



Ingredients
1 ½ Cups Cake Flour
½ tsp Baking Powder
¼ tsp Salt
¾ Cup Unsalted Butter (room temp)
3 Large Eggs + 1 Yolk
¾ Cup Granulated Sugar
2 tsp Lime Zest
1/3 Cup Blueberries + Some for Garnish
*Recipe Adapted from Today’s Nest

Frosting
2 Cups Confectioners Sugar
2 Tbsp Lime Juice
2 tsp Lime Zest
1 Cup Fresh or Frozen Blueberries (if frozen keep the juice)

Directions
Sift together the dry ingredients into a medium sized bowl and set aside. Whisk together the eggs, yolk, sugar, and lime zest until light, thick, and yellow. Sift the flour over the egg mixture and fold it together with a wooden spoon. When it is just incorporated start adding the butter. Be sure to break it up between your fingers to soften it before you add it to the mixture. Once all the butter is combined, fold the blueberries very carefully into the batter. Cover with plastic wrap and refrigerate for at least an hour or up to 5 hours. Meanwhile lightly spray a madeleine pan with cooking spray and set aside. In a small saucepan over low heat place the blueberries, confectioners sugar, lime juice, and lime zest. Stir until the mixture thickens. Pour over a wire sieve to get the large pieces of blueberry out and set aside. Preheat the oven at 425. Fill the Madeleine pan ¾ full. Take one blueberry and place it in the center of each madeleine. Bake for 7-10 minutes or until the edges are golden brown. Let them sit in the pan for at least 5 minutes before removing them from the pan. When they are fully cooled, dip them in the glaze, sprinkle with confectioners sugar and serve.


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