This week’s Sweet Melissa Sunday recipe is Chestnut Honey Madeleines chosen and hosted by ME! (Woohoo~~)
To tell you the truth, I don’t think I deserve to be a host nor to choose a recipe because I haven’t even been a very good MEMBER!! First, I skip 4 weeks of recipes, then I promise to participate all of June, then I got into a car accident and had to skip last week. BUT, I’m back to host this week’s SMS!!
I chose this week’s recipe because we love madeleines. In fact, we love it so much that I had to buy a pan couple years back, but never went around to using it…:P I was VERY excited to use my pan for the first time and to bake true madeleines for the first time (I’ve used mini cupcake pans in its place before). I really liked this recipe!! I am a true hazelnut fan, and I just love the nutty flavor of this cookie/cake!! I only baked 1/2 of a recipe because I only had one pan, but I’m sure I’d be baking more in the future.
I had a little bit of issues with the recipe:
First, I couldn’t locate chestnut honey and I thought I had some clover honey at home, but I found out right before baking that what I had at home was wildflower honey.
Second, I couldn’t locate whole hazelnuts, and could only locate chopped hazelnuts. I still ended up toasting the hazelnuts, but I may have burnt the tiny tiny pieces.
Third, after baking the madeleines for 15 minutes, they turned out a bit browner than I would’ve preferred. I’m not sure if it’s because our pan is a dark pan or if I burnt the hazelnuts (or even the butter).
Despite all the difficulties, I think they still tasted DELICIOUS!!
Chestnut Honey Madeleines
2/3 cup roasted hazelnuts
1 2/3 cups confectioners’ sugar, plus more for dusting
1/2 cup plus 1 tablespoon all-purpose flour
13 tablespoons unsalted butter
6 large egg whites
1 tablespoon chestnut or clover (or wildflower) honey
Before you start:
Using a pastry brush, brush on soft butter and then flour two 12-cup madeleine molds. Refrigerate until ready to use.
1. In the bowl of a food processor fitted with the metal blade, grind the hazelnuts with 2/3 cup of the confectioners’ sugar, pulsing as fine as you can get it, so that it is a semicoarse flour (you should have 1/2 cup hazelnut flour).
2. In a large bowl, whisk together the hazelnut flour, all-purpose flour, and the remaining confectioners’ sugar.
3. In a small heavy-bottomed saucepan over medium heat, melt the butter until the butter solids at the bottom of the pan turn golden brown. Immediately remove from the heat and strain into a bowl to stop the cooking. Discard the solids.
4. In the bowl of an electric mixer fitted with the whip attachment, beat the egg whites until foamy. Add the flour mixture and mix until combined. Add the butter and honey and mix until combined.
5. Spoon the batter into the prepared molds, filling almost at the top. Refrigerate for 2 hours.
6. Position a rack in the top and bottom thirds of your oven. Preheat the oven to 375F.
7. Remove the filled molds from the refrigerator. Bake for 15 to 20 minutes, or until golden brown. After removing from the oven, immediately tap the pans on your work surface to release the madeleines. Transfer to a rack to cool completely.
To serve, turn the madeleines scallop side up and dust with confectioners’ sugar. They will keep in an airtight container at room temperature for 3 days. For longer storage, refrigerate in an airtight container for up to 5 days, or freeze for up to 3 weeks. Do not uncover before defrosting.
Be sure to check out other bakers’ creations!