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JBF Recipes
Rosemary Madeleines
These unique madeleines, which sing with the synergy of lemon, orange, and rosemary, are from Nicholas Elmi of Le Bec-Fin in Philadelphia.
Yield:
2 to 3 dozen madeleines
Ingredients:
1/2 cup (1 stick) butter at room temperature
1/2 cup sugar
1 tablespoon brown sugar
1 teaspoon salt
2/3 cup flour
2 teaspoons baking powder
2 eggs
2 teaspoons chopped rosemary
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
Special equipment: Madeleine pan
1/2 cup sugar
1 tablespoon brown sugar
1 teaspoon salt
2/3 cup flour
2 teaspoons baking powder
2 eggs
2 teaspoons chopped rosemary
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
Special equipment: Madeleine pan
Method:
Cream together the butter, sugar, brown sugar, and salt until light and fluffy, about 3 minutes. Sift together the flour and baking powder. Alternate mixing the eggs and sifted dry ingredients into the butter mixture. Mix in the rosemary, lemon zest, and orange zest. Cover the bowl and chill the batter for about an hour.
Preheat the oven to 375º F. Butter and flour the madeleine pan. Fill the molds about two thirds full with the batter. (Using a piping bag will make this easier, but is not necessary). Bake for 6 to 7 minutes, until the madeleines spring back to form when poked in their centers.
Preheat the oven to 375º F. Butter and flour the madeleine pan. Fill the molds about two thirds full with the batter. (Using a piping bag will make this easier, but is not necessary). Bake for 6 to 7 minutes, until the madeleines spring back to form when poked in their centers.
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