Sunday, October 26, 2014

Lemon balm Madeleines.

Gently rubbing
those vibrant green leaves
between thumb and forefinger.

A scent of citrus;
nostrils flared
reviving and refreshing.

Delicately held in palm
(ocean breeze?)
like discovering



Lemon Balm Madeleines

time 30 minutes preparation, 60 minutes refrigeration, 15 minutes baking time
yields 12 medium madeleines plus some small extras

90g butter
2 Tbsp. coconut oil
1/8 cup thyme/sage
2 large eggs
100 sugar
½ tsp. vanilla extract
½ vanilla bean, contents scraped
150g all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt

Melt the butter and coconut oil along with the thyme.
Cool to room temperature and let the herb infuse.
In the bowl of a stand mixer with a paddle attachment, combine the eggs, sugar and vanillas.
Beat the eggs on medium high for about 3 minutes until they are light and fluffy.
While the eggs are beating, sift the flour, baking powder and salt together in a separate bowl.
Once the eggs have whipped and have nearly tripled in volume, fold the flour mixture into the eggs in two additions, combing well after each addition.
Sieve out the herb from the butter and coconut oil, then fold in the fats until well-combined but do not overmix.
Cover the batter and chill for 30-60 minutes.
Meanwhile, preheat the oven to 195 degrees Celsius.
Butter and flour the madeleine pans.
Scoop the chilled batter into the molds, filling them up ¾ of way.
Depending on the size of your molds, bake for 6-12 minutes, until the edges are golden brown.
Remove from oven and immediately turn the madeleines out onto a wire rack to cool.