Description
Spongy little shell shaped Madeleines get three times as sweet in these chocolate, vanilla & strawberry layered Neapolitan Madeleines. A rainbow of flavors and colors, kissed with a honey glaze.
Ingredients
Units
Neapolitan Madeleines
- large eggs at room temperature - 4
- granulated sugar - 1 cup
- pure vanilla extract - 1 teaspoon
- all purpose flour - 2 cups
- baking powder - 2 teaspoons
- fine sea salt - 1 teaspoon
- unsalted butter at room temperature - 1 cup
- dark unsweetened cocoa powder - 2 tablespoons
- freeze dried berries - 1/4 cup - 1/2 cup
Honey Glaze
- honey - 1/4 cup
- water - 1-2 tablespoons
Instructions
- Using a mortar and pestle, coffee grinder or a muddler or wooden spoon and a mixing bowl, crush the freeze dried berries until they turn into a fine dust. Sift into a bowl and set aside. You want about 3 tablespoons of strawberry powder. Sift the cocoa into another small mixing bowl and set aside.
- Sift the flour, baking powder and salt together in a mixing bowl and whisk to combine.
- Place the eggs in a bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed, adding the sugar a little at a time, until all the sugar is incorporated. Turn the mixer to high and whisk until the eggs have doubled in volume, 3 to 5 minutes.
- Remove the bowl from the stand mixer and stir in the vanilla by hand, followed by the sifted flour, baking powder, and salt. Divide the batter evenly among 3 separate bowls, a kitchen scale will help you get precise measurements. Add the sifted strawberry powder to 1 bowl and stir until the color has fully mixed in. Add the cocoa powder to another bowl of batter and stir until the color has fully mixed. Leave the 3rd bowl as plain vanilla.
- Cover the bowls and allow to rest for at least 30 minutes and up to an hour.
- Meanwhile, melt the butter in a small saucepan over medium heat. Remove and reserve 1/4 cup (4 TB) of the butter for brushing the pans. Allow the butter to cool for 20-30 minutes.
- Stir the 1/4 cup (4 TB) butter into each of the 3 batters until smooth. Cover the batter and allow to rest for an additional 30 minutes or up to an hour.
- Preheat oven to 400°.
- Transfer the batters into 3 separate ziplock baggies and make a small snip on the corner tip of each one, just big enough to gently squeeze the batter out in a smooth ribbon.
- Brush madeleine molds with remaining melted butter. Fill each indentation in the molds three-quarters full with batter, layering each of the 3 flavors horizontally in each shell. Tap the pan on the counter a few times to distribute the batter evenly.
- Bake until the edges begin to turn golden brown and the centers have puffed up, about 8 to 10 minutes. When a toothpick inserted into the center comes out clean, the madeleines are done. Remove from the oven, allow to cool for about 3 minutes, and then tip them out onto a cooling rack.
- Meanwhile, whisk 1/4 cup with 1-2 tablespoons of water to make a watered down honey glaze.
- Once the madeleines have slightly cooled down, use a pastry brush to gently brush them with honey glaze.
- Allow the glaze to set, then serve with tea or nice bottle of Rosé.