My husband is taking some evening classes, and the last class in December ended with a little Christmas celebration. The students were all asked to bring a snack, and the teacher supplied the drinks. I made them mini madeleines, tender, buttery and enhanced with the subtle sweetness of Spanish clementines.
- 1 clementine, preferably organic, rinsed, dried, microplaned for the zest and then juiced
- 2 eggs
- 1 egg yolk
- 100 grams granulated sugar
- 1 tsp. vanilla extract
- 120 grams cake flour
- 1 tsp.) baking powder
- 115 g butter, melted and still warm
- 1. In a large bowl, whisk together the eggs, egg yolk, and sugar to combineµ
- Whisk in the clementine zest, 1 tsp. clementine juice, and the vanilla.
- Sift in the flour and baking powder and stir just until combined.
- Pour in the butter and whisk just until thoroughly incorporated.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 190°C.
- Butter and flour the mini madeleine tins and place them in the freezer until ready to use.
- Pour the batter into the mini madeleine tins until each indentation is just barely completely filled.
- Bake until puffed and golden brown on top in 8 to 10 minutes.
(Ofcourse you can also bake them in a normal madeleine tray, but then you should bake them for 14 minutes.)
- Let the madeleines cool in the tins for 2 minutes before turning them onto wire racks to cool.