Finally!!!! I baked! It's been four long months without baking. I missed it so.
I've been pretty busy at work since two people left in December. I basically took on another person's workload on top of my existing impending doom workload. Plus, last September, I joined a leadership program, which I'm really enjoying, but it has definitely cut into a lot of my free time. Blahhhhhh...
Anyway. This week's TWD recipe was Madeleines. I totally needed to make these. It felt so good to bake again. I can't really describe the feeling, but it kind of felt...soothing.
I've never made or had madeleines before. I loved the crisp edges and the quick cakey bite. I sprinkled half the batch with powdered sugar and slathered the other half with an almond glaze. MmMmMmmm Both nicely satisfying.
For the recipe, check out Kate and Amy's blog, Counter Dog. They were this week's hosts!
Notes: The experienced madeleine bakers recommend to brush melted butter on the pan twice and to refrigerate it between coats. Also, to refrigerate the batter overnight in the pan.
I brushed it twice and refrigerated for 2 hours.
At some point, it would be interesting to compare and see if overnight refrigeration really makes a difference in the cookies.
Almond glaze
1 cup powdered sugar
3 Tbs hot water
1 Tbs almond extract
Your madeleines look lovely! The almond glaze gives them such a pretty look and I bet gives them so much more flavor.
ReplyDeleteYour tea cakes are very pretty! The almond glaze sounds delicious.
ReplyDeleteThose look great - I love your idea for a glaze. This cookie/cake needs something like that, if you're not going to dunk it.
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