This story starts a ways back when I first started working in a kitchen. I was able to try things that I had only heard of, or in some cases had never heard of. I had heard of madeleines. I think they were in one of the Transporter movies. I had no idea what they were. Then one day I was setting up a dessert platter, and the chef handed me a couple of boxes. Madeleines, one orange, and one chocolate. I got the tray set up, and once I finished I took a bite of one of the orange ones. Tender, and cakey, but with a little more chewiness, almost like a cookie. I wanted to make them, almost instantly. Once I went gluten-free my quest to make them went into high-gear. Sort of. I have had a bit of adversity as far as baking goes. I destroyed my mixer trying to make focaccia, and that kind of killed my baking ambitions. Then for Christmas I got a new mixer, and it is a damn good one.
I decided that I should do something that I have been wanting to make for a while. The other day I ran across the Gluten-free Girl’s post about honey spice madeleines, and they looked and sounded so good I had to try them! First, I needed a madeleine pan, of course.
I decided that I wanted to make more than 12 so I doubled the recipe from her post. I made a few other slight modifications based on what I had at hand.
The dry ingredients should be mixed together in a bowl, and set aside.
210 grams gluten-free all purpose flour (1 and 1/3 cup, I did the math so you don’t have to!)
1 1/2 tsp xanthan gum
1 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp kosher salt
a few grinds of fresh black pepper
The wet ingredients go in your mixing bowl.
2/3 cup sugar
finely grated zest of one orange
4 large eggs at room temperature
1/4 cup honey
2 tsp vanilla extract
12 T butter, melted and cooled
Put the sugar and orange zest in the bowl of your stand mixer, and mix together until the sugar is scented with the orange zest. The add the eggs one at a time with the mixer running on medium high, until the eggs have lightened in color and are nice and fluffy. Add the vanilla and the honey while mixing on low. Then fold the dry ingredients into the wet very gently using a rubber spatula. Resist the urge to use your mixer for this part, you’ll overbeat the eggs, and just have a mess. Once the dry ingredients are folded in, mix in the butter.
Now, cover the batter and put it in the fridge, and leave it there for a couple of hours.
Once that is done pre-heat your oven to 400F and, prepare your pan. Mine was non-stick so I didn’t really need to do a lot. I sprayed a paper towel with Pam, and wiped the molds. Then I spooned the batter into each mold. I had a bit of a hard time judging how much needed to go into the molds, but I did my best. Remember, they will puff up quite a bit, so don’t go crazy. Pop them in the oven, and eight minutes or so later they will be golden brown. My first ones went a little longer, and a couple got too done. They still taste good though. Pop them out of the pan, and onto a cooling rack. While they are still a bit warm dust them with a little powdered sugar. They are so good!
I hope you all have a Happy and safe New Years, and with a little luck 2011 will be an even better year than 2010!