Saturday, November 25, 2006
My apologies for such a short post today, but I'm dashing off to another Thanksgiving dinner tonight. As I've mentioned before, I like simple base recipes where I can easily change the flavorings. I used my meyer lemon madeleine recipe as a starting point and turned it into an almond madeleine. I replaced some of the flour with almond meal, omitted the lemon zest and added a bit of almond extract. I promise I'll have a proper post next time!
2 large eggs
1⁄3 cup superfine or baker's sugar
1⁄4 tsp salt
1⁄2 tsp vanilla extract
1/4 tsp almond extract
1⁄3 cup all-purpose flour, sifted twice after measuring
3 tbsp almond meal (or finely ground almonds)
4 tbsp (1⁄2 stick) unsalted butter, melted & cooled
Preheat oven to 375°F. Generously butter and flour 12 molds in a madeleine pan.
In the bowl of a standing mixer, combine eggs, sugar and salt. Beat on medium speed until pale, thick and fluffy, about 4-5 minutes. Mix in vanilla and almond extracts.
On low speed, mix in the sifted flour and almond meal until just incorporated. Using a rubber spatula, gently fold in the melted butter until blended.
Fill each mold almost completely full. Bake the madeleines until the tops spring back when lightly touched, 10 to 12 minutes.
Cool in pan for 2 minutes. Remove madeleines from pan and allow them cool completely on cooling rack.
Butter and Floured by Alpineberry Mary on 11/25/2006