...Blueberry Madeleines

Ah France, how I miss thee. Two summers in a row in the land of decadent cheeses, delicious 4 euro wines, exquisite pastries, daily fresh food markets (the list goes on and on), was not enough.  As of late, I find myself pining for the 8 euro bone marrow, the ever-ubiquitous buttery goodness that is escargot and the ability to have dinner at 11:30 pm on a packed patio. As our travels will bring us elsewhere this summer, I have been gravitating towards anything that will remind me of those fond memories in Lyon and Paris.

Madeleines are French miniature sponge-like cakes in the shape of seashells. Besides looking pretty, they are delicious and go well with a nice cup of tea. Taken from a recipe book I have forgotten the name of years ago, this blueberry version is simple to make. All that you require that is out of the ordinary is the madeleine pan, which you can find quite readily if you look.

Ingredients (2 dozen madeleines)
-1 cup flour
-1 tsp baking powder
-2/3 cup sugar
-4 large eggs
-zest of 1 orange
-1/2 cup melted butter, cooled, plus more to grease your pans
-1/2 pint blueberries

1. Preheat the oven to 400 degrees F. 

2.  Mix flour and baking powder in a bowl. In another, whisk together sugar, eggs and orange zest until smooth. 

3.  Add flour to the egg mixture one third at a time, making sure the flour is completely incorporated each time.  As you add the last third of flour, add the melted butter before mixing it all in.

4.  Put the batter into the fridge to stay cool as you grease your madeleine pans.  (If you only have one pan, just be sure to keep your batter in the fridge while your first batch is baking)

5.  Fill each mould 2/3 of the way and press in 4-5 blueberries.

6.  Bake for 12-15 minutes, or until golden brown along the edges.  Let cool for at least 10 minutes before carefully removing them from the mould.  I like to use a spoon to loosen the edges before pushing them out with my fingers.

Bon appetit! 


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