Sunday, June 20, 2010
Hazelnut Honey Madeleines
Truth be told, if I hadn't skipped the last several Sweet Melissa Sundays recipes, I would have skipped this one. Even though I've been home from vacation for a few days, I haven't accomplished a lot.
The recipe calls for roasted hazelnuts, and I stressed over this. With skins or without? Dry roasted? Then I realized I had hazelnut flour, so I used that instead of buying roasted hazelnuts and grinding them in the food processor. The recipe calls for chestnut honey, but since it only uses 1 tablespoon for the whole recipe (and I only made a half recipe), I just used clover honey from the pantry. Maybe the chestnut honey would have made this better, but I kind of doubt 1/2 tablespoon of honey could transform a recipe.
This was the easiest madeleine recipe I've ever made. The dry ingredients (hazelnut flour, confectioners' sugar and flour) are whisked. The butter is melted and browned (I skipped straining the browned butter). Egg whites are beaten until frothy, then mixed in with the honey to the dry ingredients. Finally, the browned butter is mixed in to the batter. Spoon the batter into the molds and refrigerate for two hours before baking. How easy is that?! The batter was DELICIOUS, and I was so excited to taste the baked madeleines. I'm sorry to say the baked madeleines were overly sweet and I couldn't taste the browned butter and hazelnuts. Very disappointing.
The full recipe yields 24 madeleines, but I got 15 from my half batch.
This recipe was chosen by Debbie of Cafe Chibita. Thanks for hosting this week, Debbie. I hope you're feeling better! Sorry I wasn't thrilled with your pick.