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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