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| Madeleines with Citrus, Molasses and Nutmeg |
| Madeleines with Citrus, Molasses and Nutmeg |
| Time: 1 hour, plus at least two hours' chilling |
| 1/2 cup plus 2 tablespoons sugar |
| 1 3/8 cups plus 2 tablespoons unbleached all- purpose flour |
| 1 1/2 teaspoons baking powder |
| Large pinch star anise powder |
| 1 teaspoon freshly grated nutmeg |
| 1 cup (2 sticks) unsalted butter, more at room temperature for buttering molds |
| 2 1/2 tablespoons dark brown sugar |
| 1. In a mixer fitted with a whisk, beat together eggs and sugar until fluffy. Remove bowl; sift flour, |
| baking powder, salt, star anise powder and nutmeg over egg mixture, and fold gently until just |
| 2. In a small pan, melt butter over low heat. Add molasses and brown sugar, and stir until |
| dissolved. Stir in orange and lime zest. Pour this into batter and fold together. Spoon batter into a |
| pastry bag fitted with a small (about 1/4-inch) round tip. Refrigerate for at least 2 hours, or |
| 3. Preheat oven to 375 degrees. Generously butter a madeleine pan (with small or large molds). |
| Pipe batter into molds, so they are three-quarters full. Bake until madeleines form humps and are |
| nut brown around edges, 6 to 8 minutes, longer if using large molds. Remove from oven, and bang |
| pan on a countertop to release madeleines from molds. Carefully lift off any that stick. Place in a |
| folded napkin to keep warm. Repeat with remaining batter. |
| Yield: about 60 small madeleines. |
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Barrington
Software Incorporated