Honey Madeleines
This
recipe calls for honey and brown sugar. If making these for a holiday
tea, try adding a pinch of spice to the dry ingredients or maybe for
a summer tea, a pinch of finely grated lemon zest.
3 1/2 oz sugar
1 oz brown sugar
3 whole eggs
1 oz honey
Pinch of salt
1/2 t baking powder
4 1/2 oz flour
4 1/2 oz melted cooled unsalted butter
Butter or spray
chosen Madeleine pans. Preheat oven to 350°F.
Place the sugars,
eggs, honey and a pinch of salt in the bowl of a stand up mixer. Allow
to whip until light. Remove from mixer and carefully fold in the dry
ingredients in two parts, then fold in the melted butter. Spoon or
pipe batter into prepared Madeleine pans and bake for 8 to 10 minutes,
depending on the size of the pan and how well they are filled. Let
rest a moment then turn them out on a rack to cool.
____________________________________________
Financiers
These measurements are in grams.
8 whites, large
250 g sugar
100 g flour
100 g ground almonds
320 g browned butter
Beat
whites until soft peak then continue beating while streaming in sugar.
Beat until smooth. Whisk flour and ground almonds together and fold
into whites. Fold in browned butter and stir until incorporated.
Pipe
into buttered molds and bake until browned.
These
can be baked into tart molds, petit four molds, silicone molds, etc.
____________________________________________
Chocolate
Pecan Bars
1
1/2 c pecans, chopped
1/2 c flour
2 eggs
1/8 t salt
3 oz. semisweet chocolate
3 T butter
1/4 c sugar
1/2 c dark corn syrup
Preheat
oven to 325°F. Butter bottom of 8" square baking pan, line bottom
with wax paper, then butter wax paper and sides of pan.
Melt
the chocolate and butter together and let cool. Mix the pecans and
flour. In separate bowl, mix eggs and salt. In small saucepan, bring
sugar and syrup to boil. Remove from heat, add in cooled melted chocolate,
then stir in the beaten eggs. Add this to the pecans and flour mixture.
Pour batter into pan and bake until set, about 30 minutes. Cool in
pan 10 minutes, then turn out onto cooling rack to cool. Dust bars
with powdered sugar before serving.
____________________________________________
Macadamia
Honey Buttons
2
c flour
1 t baking powder
1/2 t salt
1 c butter, unsalted
3 T brown sugar
4 T honey
2 t vanilla
2 c toasted unsalted macadamia nuts, finely chopped
Powdered
sugar for rolling
Preheat
oven to 325°F. Lightly butter baking sheets.
Combine
flour, baking powder and salt together and set aside. Cream butter
with sugar, honey and vanilla until smooth. Add in nuts. On low speed,
add in the flour mixture, scraping to incorporate well. Cover bowl
and chill for at least 2 hours. Roll about 2 teaspoons of dough into
balls and place them about 2 inches apart. Bake in oven for about
10 to 20 minutes, depending on size of balls, or until they turn light
golden brown, do not over cook. Transfer cookies to cooling racks,
and when just cool, lay cookies in powdered sugar to coat all sides
one at a time, then lay on racks to continue cooling. Once they are
completely cool, roll in powdered sugar again. Serve in decorative
dish with tongs.
____________________________________________
