Madeleines

I'm back from my weekend getaway! I've been spending the past couple days looking through my 2 ton cook book that finally arrived! I am already learning a lot. I learned how to make Madeleines (the editor's favorite cookie.) I also learned how to blanch almonds and prepare Beurre Noisette (in other words brown butter.) The brown butter separated, as it should, and the milk proteins crystallized. It smelled like delicious caramel. When I blanched my almonds, I boiled them in hot water for five minutes, then I took the almonds and pinched them between my fingers and the skins shot off. :)

After I did that, I mixed cake and bread flour with granulated sugar. I added that mixture and the Beurre Noisette to the eggs. Then I added the secret ingredient that gives Madeleines their scrumdiliumptious flavor....Orange Flower Water (That's A. Monteux Flower Water from France.) Then I put the batter in the refrigerator for an hour. After an hour, I put the batter in a madeleine pan and baked at 450 for 8 minutes (as the book said to.) The first batch burned; So, I raised the pan up one rack. The second batch was OK, but not perfect. So, I turned the heat down to 400. The third batch burned slightly, so I lessened the cooking time to 7 minutes. The last batch was absolutely PERFECT! That's my Madeleine story; hope you enjoyed it. By the way one Madeleine is three points on Weight Watchers. Pictures coming soon.