i’ve not been able to get into inner workings of my blog for awhile now. i’ve been somehow mysteriously locked out of wordpress and it’s been – well kind of bizarre. but i am temporarily ‘in’ so i thought at the very least i could give you these small and dainty sponge cakes that i made 2 weeks ago. i had seen these madeleines posted on james beard’s site and was drawn to them immediately. they come from chef nicolas elmi of le bec-fin in philadelphia.
i’ve only made madeleines once before. a browned butter and lemon version that were nothing short of spectacular, rich and fragrant. but – one needs the pan before one can make a madeleine, non?. and it took me awhile before i decided to take the plunge and make the commitment to baking madeleines on occasion. and so now i definitely think that you too should indulge in a madeleine pan and consider making these – right away.
this recipe is wonderful. a lot of fresh rosemary, orange and lemon zest along with just a bit of a salt bite that somehow takes them over the edge into a very grown up taste sensation.
1/2 cup (1 stick) butter at room temperature
1/2 cup sugar
1 tablespoon brown sugar
1 teaspoon salt
2/3 cup flour
2 teaspoons baking powder
2 teaspoons finely chopped rosemary
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
cream together the butter, sugar, brown sugar, and salt until light and fluffy, about 3 minutes. sift together the flour and baking powder. alternate mixing the eggs and sifted dry ingredients into the butter mixture. mix in the rosemary, lemon zest, and orange zest. cover the bowl and chill the batter for about an hour.
preheat the oven to 375º F. butter and flour the madeleine pan. fill the molds about two thirds full with the batter. bake for 6 to 7 minutes, until the madeleines spring back to form when poked in their centers.
they’re quite simple to make and nothing short of impressive. not so much a dessert as perhaps a 4:00 pm intermission to your day…