Friday, January 27, 2012

coconut madeleines


Ah Madeleines. I love these, if only for their cute, dainty shape. It is just an added bonus that these are so dang delicious. And although I was never really a huge fan of coconut in the past, I'm finding myself gravitating towards recipes that have it as an ingredient. It's very subtle in this recipe and adds a nice sweetness and texture. (It's also killer in this granola). These taste best right out of the oven, but as Ina advises, can also be enjoyed the next day, dipped in your tea. :)

From Barefoot in Paris by Ina Garten
(makes 24 Madeleines)

3 large eggs
2/3 cup sugar
1 tspn pure vanilla extract

1 stick unsalted butter, melted and cooled

1 cup flour
¼ cup cornstarch
½ tspn baking powder
¼ tspn kosher salt
1/3 cup sweetened coconut

1 ½ Tbsp melted butter to grease the pan

Confectioners’ sugar
Zest from one lemon or orange

Preheat oven to 375 degrees. Butter madeleine pan.

Beat eggs, sugar, vanilla until light yellow and fluffy. If you’re using an electric mixer, use the paddle attachment and beat for 3 minutes on medium speed. Next, mix in the melted butter.

In a separate bowl, sift together flour, cornstarch, baking powder, and salt.

Stir flour mixture into the wet ingredients using a rubber spatula. Lastly, mix in the coconut and citrus zest.

Spoon batter into the pan, making sure not to overfill. Batter should almost fill the shell.

Bake for 10-12 minutes. They're pretty spongey so they should spring back when you press them.

Pop madelines onto a piece of parchment paper to cool. Dust with confectioners' sugar and enjoy.

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