Tuesday, May 20, 2008

Madeleine's punk sister Madelime : TWD

“Have it jest as you've a mind to, but I've proved it time on time, If you want to change her nature you have got to give her lime.”

Rudyard Kipling

In a fit of culinary searching this week, I tried 5 different stores, including a Michael's and a Linens and Things looking for a Madeleine pan, to no avail. Apparently People around here aren't big on shell shaped french cookies. Amusing considering its a beach resort area.


While I'd never owned a Madeleine pan, I knew them to be fairly shallow, with a tapering edge to the shell. Michael's had every shape imaginable (Dora the Explorer Madeleine anyone?), so I finally settled on a 12 cavity shallow heart shaped pan.



In past weeks, I've been sticking to the recipes for the most part, trying to get a feel for Dorie's style before experimenting. This week, I threw caution to the wind with my hopes of finding a Madeleine pan.



Not only were these NOT going to be shell shaped, I wanted them to be GREEN! I'd recently purchased a tin of Matcha (Green tea powder) and was interested to give it a try. I figured a lime-green-tea combo would be tasty.



I set about mixing up the bright green dough and letting it chill, then buttered the heck out of the little non-nonstick pan, and crossed my fingers. Putting a little dollop of dough in each well, I learned after the first batch that 'less is more' in having them retain their little heart shapes and not overflow the lip of the pan.

In the end, they worked out pretty well. The green color is a little masked by the gently browned edges, but it still gives a nice punch of color and a subtle flavor to the buttery morsels.


I would definitely make these again, though I'd want to find a genuine pan first. While the hearts worked out, I had to quickly pry the cooked hearts out, lest they stick to the pan. The husband gave them two thumbs up as well.


Non-Traditional Madelimes


2/3 cup all-purpose flour

¾ teaspoon baking powder

Pinch of salt

½ cup sugar

Grated zest of 1 lime

1/2 teaspoon Matcha (Green Tea Powder)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

¾ stick (6 tablespoons) unsalted butter, melted and cooled

Confectioners' sugar, for dusting


Whisk together the flour, baking powder, matcha and salt.


Working in a mixer bowl, or in a large bowl, rub the sugar and lime zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)


GETTING READY TO BAKE:Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.


Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.


If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.


Just before serving, dust the madeleines with confectioners' sugar.
makes 12 large or 36 mini cookies


serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.


storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they'll keep for up to 2 months.

25 comments:

Gretchen Noelle said...

Madelimes - haha! I love it!!! Love the heart shapes, those are very cute. Great job!

Engineer Baker said...

I love the lime zest in the sugar, as well as the matcha-lime combo. Nice experimentation!

Amy said...

Aww! I love the little heart shapes! How clever!

kim said...

mmm, i bet the lime was delicious! the hearts are very cute :)

Bumblebutton said...

Those are darling...nice improvisation on both flavor and shape!

Melissa said...

The hearts look very cute. Seems a lot of us used limes this week!

Rebecca said...

Lime! Awesome substitution. I don't know if you have Bed Bath & Beyond in your area, but that's where I found my pan. It was about $14.

Linda said...

I purchased some matcha to made some green tea ice cream last week, so I'm definitely inspired to put the matcha to work in a madeleine ... great idea!

mimi said...

ooh, look at those heart shaped madelimes - too cute!

Dianne said...

I love your little hearts! Too cute!

Cheryl said...

Looks good! I love me some matcha!

Donna said...

We ARE on the same wavelength! WOW! They're so cute!

Christine said...

I love the heart shapes! So pretty and I like the combo of lime and matcha. Great job!

Garrett said...

Aww, they're cute little things when they're in the shape of a heart!

Jacque said...

Mmmm, they sound yummy! Sorry you weren't able to find the pan after all of that searching. I've heard Williams-Sonoma has them, also I see they have them on www.sugarcraft.com.

Celine said...

ha! the title of this post and this post in general are the kick-assest thing I've seen in a few. love it!

Aardvark Cakes said...

These look cool! Welcome to the world madelime! hx

bakersbakery said...

You are brilliant!!! Lime-Green Tea Madeleines!?! I can hardly contain myself! Must.Try.Now.

Katie B. said...

Super-cute! I admire your determination in your hunt for the right pan - I don't know how you resisted the Dora pan, though! Great job!

CB said...

I am a sucker for hearts so I think they are better than the shell! Love your caution to the wind variation. Great job!
Clara @ I♥food4thought

Jaime said...

love the shape and your adaptations of the recipe!

Jayne said...

Anything lime sounds good to me - great job!

Mevrouw Cupcake said...

I love your creative take on the madeleine!

LyB said...

I think we might have to change a certain saying to "cute as madelimes"... ;)

The Kitchen Vixen said...

I'm a sucker for heats myself so I love this variation. nicely done;)