It's that time of year, the demand for cookies are at their greatest. I'm here to see these demands are met! This season I have a taste for Madeleines, while fairly simple to bake I decided to add an extra step to infuse their taste with espresso. A light touch to a pretty dessert.
All you need to infuse sugar is
2. Espresso beans (You could also try lemon, orange zest, dried lavender, vanilla beans, etc!)
3. A jar to seal it shut for about a week or more depending on the intense level of flavor you are going for.
To begin add first level of sugar, then a layer of espresso beans on top, repeat layering. Seal shut, wait desired amount of time, sift out the espresso beans and then add it into your recipe. You could even use it to flavor your drinks, use as a sugar rim for cocktails, be creative!
The Madeleine Recipe:
Baking time: 10 mins
Oven Temp: 425
Ingredients: 1 egg, 1/4 cup sugar (sub w/infused sugar), 9 tbsp flour, 1/4 tsp baking powder, 5 tsp butter melted and cooled.
1. Preheat to 425, brush tins with butter and flour
2. Whisk the egg and sugar in a mixer until it leaves a trail when you lift the whisk, then add half the flour and the baking powder and fold in. Pour half the melted butter in and fold.
3. Add remaining flour, and rest of butter, fold until combined.
4. Spoon the mixture into the moulds and bake for 10 mins.
Easy peasy! All you need to buy is the baking moulds. I suggest Marshalls for the better deal, you can usually find one or two if you are lucky.
I especially baked my Madeleines for a Cookie Swap party. Here's all the other lovely cookies, each deliciously good.
An assortment of Mexican Wedding Cookies (or nut balls as they were being referred to!), Linzer cookies (recipe by my friend Sonia "The Mexigarian"), Not my Grandma's Cookies, and Struvor Rosettes.
And don't forget the pretty gift packaging.
What's your favorite cookie recipe?