Just a few days ago, my sister crossed madeleines off of her 26 Before 27 list of French recipes. Long story short, they were delicious. Today we bring you the same French dessert with a 4th of July twist. Of course, you could use this particular trio to celebrate holidays in any of the many countries that also have red, white, and blue flags. Take your pick!
The possibilities were endless when it came to creating red, white and blue colors, but we wanted a subtle celebratory factor with a focus on flavor. We settled on cherry almond, chocolate coconut, and lemon blueberry. All three are delicious, but the cherry almond is by far my favorite! If you only have enough time to tackle one flavor, do the cherry almond. Seriously.
Red, White, and Blue Madeleines
For the batter:
7 1/2 tablespoons butter, melted and cooled
3/4 cup all purpose flour
1 teaspoon baking powder
1/3 cup sugar
1 tablespoon honey
2 tablespoons milk
You’ll also need a special shell shaped pan, or you can use a mini muffin tin.
Pre-heat oven to 350 degrees. Slowly melt the butter and set aside to cool. In a small bowl, sift together the flour and the baking powder. In a separate bowl, whisk together the eggs and sugar until pale and frothy. Add the milk and honey to the cooled butter and then add mixture to egg, giving it a whisk to incorporate. Add half of the flour into the buttery egg mixture, stirring to eliminate lumps; incorporate remaining flour. At this point add any extract or citrus zest to flavor your madeleines (see below). Fill a pastry bag with your batter (or, like us, you can use a plastic Ziploc bag with the corner snipped off) and pipe enough batter to fill each shell 3/4 of the way full.
For cherry almond madeleines, add 1 teaspoon of pure almond extract to the batter. After piping the batter into the pan, add a dollop of cherry jam and a few slivers of almond into the center.
For lemon blueberry madeleines, fold the zest of 1 lemon into the batter. After piping the batter into the pan, add a few blueberry halves into the middle.
Bake for five minutes, rotate your pan and then bake for an additional seven minutes or until the edges have a golden brown hue. Remove from oven and transfer to a drying rack (wax paper will work as well).
For chocolate coconut madeleines, melt 1/2 cup of high quality dark chocolate in a double boiler. Dip baked and cooled madeleines into the chocolate and immediately sprinkle with coconut.
Happy 4th of July!