With just two weeks to go for my 9-month baking project, I'm making everything baby. With not much else to do but rest my feet which have started to swell a bit, I've taught myself how to crochet baby booties. I'm on my fourth pair and have even started crocheting baby boots (think Uggs - which btw I have never owned or care to, but when so tiny and homemade they are pretty darn cute and irresistible, just like these tiny madeleines).
I'm not sure why everyone feels it necessary to tell me their pregnancy, birth and breastfeeding horror stories. While I'm not so naive to think everything will go perfectly for me I do believe anxious parents make anxious kids. And, I've learned that offering treats to people to keep their mouths full prohibits them from spewing a lot of unwanted pregnancy and parenting advice. These baby maple syrup madeleines are perfect for keeping unasked for advice at bay - they are small, tasty and have just a touch of maple sweetness. Nobody can resist from popping them in their mouths one by one.
MAPLE SYRUP MADELEINES
- 100 grams butter, melted
- extra butter (soft) to brush madeleine pans
- 2 eggs
- 100 grams maple syrup
- 15 grams dark brown sugar
- 3 grams baking powder
- 100 grams cake flour (NOT self-rising)
- pinch salt
- powdered or a mixture of powdered and ground maple sugar for garnish
This recipe makes 48 baby madeleines.
Preheat oven to 325ºF/160ºC. Use a pastry brush and brush soft butter onto your madeleine pan.
Melt measured butter. Set aside.
Put maple syrup and brown sugar in a small pot over medium-low heat and reduce by half, so the maple syrup becomes thicker, to a more honey-like consistency. Meanwhile in a blender whizz eggs for a minute till frothy. Pour the reduced, warm maple syrup into the eggs while the blender is going (you need to do this to temper the eggs and not curdle them). Blend for 30 seconds.
Add baking powder, cake flour, and salt to the blender and blend till combined, another 30 seconds.
Add melted butter to the blender and blend till combined, a final 30 seconds. Strain the mixture. Chill the mixture for at least 30 minutes or up to a day. This will ensure a puffed rounded madeleine belly.
Scoop into the buttered madeleine pans. I prefer to use the baby madeleine pans (always metal, never the silicone pans!). Using a small ice cream scoop makes it easy. Bake the baby madeleines for about 7-9 minutes. Larger madeleines will take a few minutes more, 10-13 minutes. Their bellies should be puffed and the edges slightly golden in color. Enjoy warm or let cool completely before sprinkling with powdered sugar and enjoy later.
After all the sampling I've done I just hope I can bounce back into shape like my Mom did...