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Happy New Year folks! I know I’m late to the game, but better late than never right? I’ve been on a crazy nesting mode lately, which I think is mostly fueled by my hormones combined with the fact that I have been binge watching Hoarders. Anyone else pump themselves up to clean by watching Hoarders? No, just me?…cool.
Well today I have this awesome recipe for blueberry madeleines. With Valentine’s Day coming up and my ability to inhale all things sugary (no gestational diabetes- woohoo!) I thought madeleines would be the perfect way to start off 2016.
How cute are they! Madeleines are the perfect snack to go with a cup of tea or coffee. Although they’re considered cookies, they have a fluffy cake-like texture that is super addicting. They are mildly sweet and super buttery.
I prefer to use frozen blueberries because they tend to have a stronger color to them that is more purplish than fresh blueberries which for some reason come off as a weird grey-ish purple. You can also use whatever fruit you choose and with Valentine’s Day coming up, strawberries would make them nice a pink! Give them a try!
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Madeleines
- Total Time: 25 minutes
- Yield: 12 madeleines 1x
Ingredients
Blueberry Puree
- 1/2 cup frozen blueberries
- 1 tbsp water
- 1/2 tbsp sugar
Madeleines
- 2 eggs
- 1/3 cup granulated sugar
- 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 4 tbsp unsalted butter, melted
- powdered sugar (optional)
Instructions
Blueberry Puree
- In a small saucepan add blueberries, water and sugar. Stir over low heat until the blueberries are soft, about 3-5 minutes. Mash the blueberries with a fork and then strain puree into a bowl.
Madeleines
- Pre-heat oven to 395 F. Grease (with butter) and flour madeleine pan.
- In a large bowl, whisk together eggs and sugar until it is pale yellow and thick.
- Sift in the flour and baking powder. Add 3 tablespoons of the blueberry puree. Whisk until well incorporated
- Pour the melted butter onto the batter in a steady stream while folding the butter in.
- Add 1 tablespoon of batter to each mold (fill each mold 3/4 of the way up) and bake for 7-8 minutes or until the edges are slightly golden brown.
- Tip the mold upside down and tap to release the madeleines. Cool on a rack. Dust with powdered sugar and enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
