#19: Raspberry Madeleines 

  
Hi! 

I wish I had a good story this week but I don’t! Fartbox and I got haircuts yesterday and are trying to find air-bnbs for Paris. (We had a good one but the renter – Ludovic! – just emailed and said its not available anymore! UGH! LUDOVIC!!!). And then we went to see the Deadpools last night after dinner and I fell asleep twice (but after I got to see Ryan Reynolds buns! Volpi Victory!). See? This week’s stories are complete turds! Sorry y’all! Let’s get to the recipe!

1/3 cuppa sugar

2 room temp eggs 

1/2 cuppa raspberries 

2 cuppa flour & another 2 tbsp flour 

1/4 tsp baking powder (NOT SODA!)

1/4 tsp salt 

4 tbsp melted butter 

Here’s a fun trick about room temp eggs. I never have my eggs out and I always get so mad when a recipe calls for eggs at room temp. But just put your cold eggs in some warmish water for 10 minutes. Close enough! SCIENCE! 

So, with a mixer, mix the sugar and eggs for like 5 minutes until the eggs are froth city and pale and it looks like the whole mess has tripled. You’re putting air into your dang egg mix which makes for lighter madeleines, dumdum! I’ve been watching a lot of America’s Test Kitchen and I’m learning all kids of science facts! 

Another helpful tip: drink champagne while you’re working. It really mellows you out when you notice little post-haircut hairs fall into your madeleine mix.  Just don’t worry about those! 

Then slowly add in a mix of your 2 cups of flour, baking powder and salt. (Note. I still don’t know what baking powder does – I haven’t gotten to that show yet…. I’ll report back). Then in a separate bowl, mash your raspberries and mix with the remaining 2 tbsp of flour. Fold this junk into your batter. Then add in your butter slowly. Don’t rush this! Be gentle with your dang madeleines! 

Blob heaping blobs into a greased up madeleine pan and cook at 375 for 12 minutes, then cool and dust with powdered sugar. We tried serving these with a chocolate sauce and a creme freche. Not so great. In retrospect, I should served with this raspberry blackberry jam I bought at the farmers market in the fall. But do whatever you want! It’s AMERICA! 

 

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