A challenge ..a challenge to step out of my “I know exactly what I’m doing” comfort zone and try something new. That’s what this week’s #SundaySupper theme was about. Try something new, something you’ve never made, that was what we needed to do this week.
So that’s what I did. I made something that I had never made before. I made Madeleines. Not only did I make Madeleines for the first time this week, I also decided to make them for the first time with my 4 year old baking assistant. haha.
This challenge ,that I was a bit worried about, turned out to be one of the easiest things to make and one that my 4 year old niece almost completely did by herself. Ok well, she didn’t make them alone. I was there to instruct, measure and bake, but she did do a lot of the mixing, egg cracking and folding on her own.
Let me tell you something, my 4 year old niece can crack an egg perfectly. No shell in the bowl and no mess.
She was so proud of her “cookies”
I had my first Chocolate Dipped Madeleine when I worked at the Starbucks in Jacksonville, NC. Perfect spongy texture, with a pop from the chocolate. I was hooked.
I fell in love with them pretty quickly but never even attempted to make them at home. Years later I bought a Madeleine baking sheet, only to have it sit in my baking drawer for two years without being used.
I had never even looked up the directions for Madeleines, as I had just assumed that they were complex to make. After a little investigation and testing, it turns out that I was wrong. These little Madeleines are incredibly easy to make.
If my 4 year old niece can make them, anyone should be able too.
For these Madeleines, I dipped the cooled Madeleine into melted milk chocolate.
I topped some of them with health bar toppings.
Some with edible pearls.
Some with chopped walnuts.
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
1 cup flour, all purpose
1 stick unsalted butter, meltedMelting Chocolate Wafers
*heath bar topping
Preheat the oven to 375F.In a medium bowl (or the bowl of a stand mixer) beat the eggs with the salt together until foamy.
While the egg mixture is beating, slowly add the sugar. Mix on medium-high speed for 5 minutes.
After 5 minutes mixture should be a pale yellow color and quite fluffy.
Add in the vanilla and mix well.
Remove the bowl from the stand mixer and use a spatular for the following steps.
Fold in the four and butter, alternate pour a little of each and fold the batter until all of the flour and butter have been used.
Pour the batter into each mold of the Madeleine pan, about 1.5 tablespoons worth of batter for each one. (about 3/4 full)
Bake for 7-9 minutes, or until until the madeleines are golden and spongy.
Flip baked Madeleines onto a cooling rack and let cool.
After the Madeleines are cooled, melt the chocolate according to the package directions.
Dip the tip of the Madeleine into the chocolate, set onto a baking sheet lined with foil or parchment paper. Let chocolate harden.
(If using toppings, sprinkle the toppings onto the chocolate before it hardens)
Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
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I’m linking to Tidy Mom’s I’m Lovin it Friday Link up!
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