I oscillate between being really proactive… and a total procrastinator. Sometimes I’m really on my game and prepared for an event … and other times I’m struggling.
The perfect example of this is my participation in this year’s internet cookie swap. The concept is simple. You write about food on the internet? You qualify. Make a cookie that you’ve never written about previously. Mail one dozen to three different randomly assigned bloggers. Easy peasy. Oh, and you have like nearly a month to do it. Plenty of time.
When my co-worker asked me if I was going to join this year, I initially said no. Then I ate this amazing brown butter hazelnut donut and changed my mind. I had my inspiration and I was going to embrace it. A few weeks ago, I attempted a batch of cookies and at the last minute swapped out hazelnuts for pretzels. While the dough was DELICIOUS, the cookies lacked the right consistency. First attempt = fail. Second attempt = fail. Moving on… With two failed attempts under my belt, I finally found something that worked … gingerbread madeleines. I love madeleines. Why?
Flavor. They are light and a little spongy and sweet (both in looks and in taste).
Easily customized. Just like all my favorite things… you can easily make this your own by adding your favorite seasonal flavoring instead of gingerbread. Lemon? Chocolate? Peppermint maybe? A couple years back I saw an “Almond Joy Madeleine” and that seemed awesome to me. I love Almond Joy candy bars.
Speed. They also cook really quickly so despite the fact I could only cook 9 at a time (dumb small pans), I was done in less than an hour. Plus, minimal ingredients… I mean this is it.
Yes, you do need a special pan for these tasty delights … and normally I’m completely against that type of thing. I live in a crooked Italian apartment where space is at a premium. No, you probably aren’t going to be making madeleines on the reg … but it’s still worth it. I recommend a Silicone Madeleine Pan
Swap Summary? I sent cookies to: Kelly in Massachusetts, Lynsey in Arkansas and Jill in Ohio. I got cookies from: Joanna, Alison in NYC, and Catherine in HAWAII. I was really excited about the Hawaii thing. I felt super exotic and cool.
Here’s how it goes.
(Step 1) Preheat oven to 375 degrees.
(Step 2) Butter and flour Madeleine pan. I just used some cooking spray and it worked just fine.
(Step 3) Beat eggs, sugar and salt together for 5 minutes until it’s smooth and creamy.
(Step 4) Mix in vanilla, molasses and ginger.
(Step 5) Fold in flour and butter alternating in about three additions each. Don’t stress about it… but just don’t add them all in at once.
(Step 6) Place 2 tablespoon into each section of the Madeleine pan for smaller Madeleines, or three tablespoons for larger Madeleines.
(Step 7) Bake for 7-8 minutes, until they spring back to the touch.
Bonus picture? I have a hard time controlling the temperature of my very old oven. So, I have a very high tech method of getting the temperature right… I just open the door and try not to burn myself. Not great for houses with kids but it’s just Eleanor and I … so theoretically we’ll be fine.
Shopping List (for 18 madeleines)
2 eggs
⅓ cup sugar
⅛ teaspoon salt
½ cup flour
¼ cup melted and cooled butter
1 teaspoon vanilla extract
2 tablespoons molasses
⅛ teaspoon dry ginger