January 31, 2010 § 1 Comment
I should be studying for bar exam, part II. Instead, I’m baking. Still, I’m pretty sure there are worse things I could be baking. Maybe Proust was onto something, after all.
(from the 2/10 issue of B.A.)
Makes about 24. Special equipment: madeline pans.
9 T. unsalted butter
4 large egg whites, room temperature
1 1/3 c. powdered sugar
6 T. all-purpose flour
1/4 c. almond flour/almond meal/ground almonds*
1T. lavender honey**
Preheat oven to 350. Butter each madeline mold in pan and dust with flour, tapping out excess. Melt unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3-4 mins. Set aside.
Using electric mixer, beat egg whites, sugar, flour and almond flour in medium bowl until blended and smooth. Heat honey in a separate container, just to warm, and beat into batter. Add browned butter and beat to blend. Spoon 1 T. batter into each prepared madeline mold.
Bake until tops are just dry and tester comes out clean, about 12 mins. Cool 5 mins, and tap out.*** Place on rack to cool slightly.
* Pricey local grocer didn’t have any of the above. I bought some chopped almonds and then spent some quality time with the mortar and pestle. If I had a food processor, I might have tried that instead.
** ditto. i just used non-single-source honey. this is good, since Mikey gave me the world’s biggest jug of honey this year. Which is fine, because of ice shanty fun fact: honey doesn’t spoil. or something like that.
*** this total bullshit (i first wrote “tap, my ass,” but then thought better of it). I buttered and floured the hell out of the pans, and still ended up taking a knife to the cookies to get them out. at best, this method will lead to mixed results. to wit:
but, if you close your eyes, they’re still little tea cakes of awesome.