Matcha-lime Madeleines/Commercy Cupcakes
It's been ages since I made my first madeleine. You may remember that I made four different flavours of madeleines in that first month.
For a picture of the lemon-poppyseed madeleines served with mixed citrus curd, go here.
I didn't work again today and I was bored so I whipped up a batch after lunch. The nice thing about my recipe is that it's fast, easy and only makes enough for a single person to finish over a few days with tea or coffee. Which is a good thing because madeleines are best eaten the day you've made them or a couple days later, at the latest.
If you don't have a madeleine pan, you can use a mini muffin or cupcake tin. The light, buttery result is called a "Commercy Cupcake" after the town that gave the madeleine its start.
Here's a pretty plate with a half dozen bite sized (1 inch tall and about 1 3/4 inches in diameter) morsels to share with a friend.
Inside texture - Whipping the eggs for such a long time and then folding in the flour and butter gently ensures that you get that light airy texture inside. Sorry, I've never gotten that famous hump/or nipple in the middle of the madeleine. Note that both the madeleine and the mini cupcake are 1 inch tall but the madeleine is about 3 inches long compare to the 1 3/4 inch diameter of the cupcake.
Tins - Madeleine and Mini Muffin
Baking Tips/Tricks
1. The temperature settings of every stove is just SLIGHTLY different. So, even if you've made the recipe before, watch your baking times carefully the first time you make a recipe. Then you can adjust whatever time you've noted on your recipe cards. (I ended up having to bake my madeleines longer than usual. Which was fortunate, because if I'd had to bake them for a shorter time, they could have burned.)
2. Sometimes, a short cut isn't worth the time savings. (I used a cooking spray rather than setting out my butter ahead of time to soften so that I could butter my non-stick madeleine and cupcake tins. I ended up with beads of oil in the tins. And, then, I DIDN'T sift the flour that I used to coat the tins. Combine the two and you end up with unsightly white lumps of goo on the underside of your baked goods. Which is even WORSE in madeleines since the underside is supposed to be the PRETTY side.)
Try not to overfill your madeleine tin or your madeleines will overflow the pan during baking and stick together.
The recipe used to make these was based on an earlier version except I replaced the lemon zest with about 1/4 tsp of lime zest and increased the matcha to 1 tbsp. And, it took me about 11 minutes to bake them even though I'm still using my miniature madeleine baking tray since I see no reason to go out and buy a full sized one.
For a picture of the lemon-poppyseed madeleines served with mixed citrus curd, go here.
I didn't work again today and I was bored so I whipped up a batch after lunch. The nice thing about my recipe is that it's fast, easy and only makes enough for a single person to finish over a few days with tea or coffee. Which is a good thing because madeleines are best eaten the day you've made them or a couple days later, at the latest.
If you don't have a madeleine pan, you can use a mini muffin or cupcake tin. The light, buttery result is called a "Commercy Cupcake" after the town that gave the madeleine its start.
Here's a pretty plate with a half dozen bite sized (1 inch tall and about 1 3/4 inches in diameter) morsels to share with a friend.
Inside texture - Whipping the eggs for such a long time and then folding in the flour and butter gently ensures that you get that light airy texture inside. Sorry, I've never gotten that famous hump/or nipple in the middle of the madeleine. Note that both the madeleine and the mini cupcake are 1 inch tall but the madeleine is about 3 inches long compare to the 1 3/4 inch diameter of the cupcake.
Tins - Madeleine and Mini Muffin
Baking Tips/Tricks
1. The temperature settings of every stove is just SLIGHTLY different. So, even if you've made the recipe before, watch your baking times carefully the first time you make a recipe. Then you can adjust whatever time you've noted on your recipe cards. (I ended up having to bake my madeleines longer than usual. Which was fortunate, because if I'd had to bake them for a shorter time, they could have burned.)
2. Sometimes, a short cut isn't worth the time savings. (I used a cooking spray rather than setting out my butter ahead of time to soften so that I could butter my non-stick madeleine and cupcake tins. I ended up with beads of oil in the tins. And, then, I DIDN'T sift the flour that I used to coat the tins. Combine the two and you end up with unsightly white lumps of goo on the underside of your baked goods. Which is even WORSE in madeleines since the underside is supposed to be the PRETTY side.)
Try not to overfill your madeleine tin or your madeleines will overflow the pan during baking and stick together.
The recipe used to make these was based on an earlier version except I replaced the lemon zest with about 1/4 tsp of lime zest and increased the matcha to 1 tbsp. And, it took me about 11 minutes to bake them even though I'm still using my miniature madeleine baking tray since I see no reason to go out and buy a full sized one.