Today is R's class holiday celebration. They'll be making evergreen wreaths, creating holiday cards, and sharing some of their favorite cookies. R started off wanting to make my Mint Chocolate Madeleines. He donned his Santa hat and went to work.
But we were out of peppermint extract. So he decided to make Almond Joy Madeleines, using almond extract and shredded coconut. And he wanted to make them gluten-free since one of his best friends can't eat gluten. I still haven't mastered the art of converting gluten recipes to gluten-free; it's not a one to one - or cup for cup - no matter what they say. So, our texture is a little off, but he's happy that his friend can eat it.
Ingredients makes 4 dozen madeleines
- 1-1/2 C organic butter plus some for greasing pan
- 2 C organic granulated sugar
- 4 large eggs, at room temperature
- 4 T dark or semi-sweet chocolate, chips or chunks
- 1 t organic chocolate extract
- 1 t pure vanilla extract
- 1 t organic almond extract
- 2-1/4 C flour (I used a gluten-free flour mix from King Arthur)
- 1/2 C ground almonds
- 1/2 C shredded coconut
Procedure
Preheat oven to 325 degrees F. Grease, or butter, your madeleine pan and set aside.
Place your butter, chocolate chips, and sugar in a saucepan and heat, over medium heat, until the butter is melted and the sugar is blended into the butter.
Remove the pan from the oven and let cool on a wire rack for 5 to 7 minutes. Unmold. You may be able to tap them out; I used a small spatula to ease them out of the molds onto the cooling racks.
If you are interested in purchasing a madeleine pan for yourself, I have included an affiliate link on amazon for your convenience (below). If you are uncomfortable using the affiliate link, feel free to visit amazon on your own and search for "madeleine pan."
The Precise Kitchen Elf did a great job and is so proud that he made his own holiday treats for his class party. I'm pretty excited, too.
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