Blog meet ups, yes these can be a nerve-wracking experience, but we have recently found these to be one of the cheekier bonuses of writing a blog, getting to meet and hang out with our online friends in the flesh.
We had a wonderful afternoon which of course featured more than a few of our favourite activities; tea and cake, beer and (nearly) pizza, and of course a little retail therapy in some new exciting and unexplored places. Credit be to Laura’s local knowledge, we were introduced to gems such as the Treat Kitchen and ideas on paper in Cobden Chambers and of course we stopped by some of our favourite haunts, notably Hopkins – fresh off the train this was our first stop. A treasure trove of vintage and antique delights, we all came out of here with a little piece of vintage each.
My treasure came in the form of antique Madeleine moulds and the promise to my friends of a recipe sooner or (as is the case) later, and as we are all about cosy evenings at home at the moment here’s a little recipe for rainy autumn evenings
If you can’t get your hands on vintage madeleine moulds they are also available in silicone form here
To make 14-16 Maple and Pecan Madeleines You will need……
- 35g pecan nuts
- 90g butter
- 75g icing sugar
- 35g plain flour
- a pinch of salt
- 2 large egg whites
- 1 tablespoon of maple syrup
- the zest of 1 orange
…and for the glaze
- 30g icing sugar
- 2 tablespoons of maple syrup
N.B. For normal madeleines replace the pecans with ground almonds, the maple syrup with honey and the orange zest with lemon zest.
Preheat oven to 160°C and toast the pecans for 5-10 minutes until golden- set aside to cool. While the nuts are toasting melt the butter in a saucepan, once melted continue to cook the butter for 4-7 minutes to a noisette- this is the stage at which the milk solids contained in the butter separate and sink to the base of the pan, these are then toasted to create nut butter. The butter is ready when it starts to froth and the milk solids at the base of the pan turn a rich hazelnut brown, the butter will also have delicious nutty smell- hence the name. Watch the butter carefully and stir continuously as it can easily go too far and burn, set the butter aside to cool to room temperature
Blitz the pecan nuts to a powder with a blender then sift these, the icing sugar, flour and salt into a bowl. Whisk in the eggs, maple syrup, orange zest and lastly the melted butter to a smooth batter. Once mixes this batter can be stored in the fridge for one day and can be frozen for three days.
To ensure the medeleines release easily from the tin grease the mould with a little oil or melted butter then sprinkle a handful of plain flour over the mould, shake this around in the tray so the whole of the mould is covered with flour then turn the mould upside down and tap out the excess- best to do this over the sink to minimise the mess!
For best results make the madeleines with chilled batter. pipe or spoon the mix into the madeleine moulds and fill them almost to the top of the mould
Bake the madeleines at 170°C for 14-15 minutes until they are golden brown and spring back to the touch, allow to cool slightly then turn the madeleines out of the mould onto a cooling rack
To make the glaze combine both ingredients in a bowl and blend together to form a smooth paste. this can be spooned over the madeleines once they are turned out from the tray to give them a sheen or, as I like to, simply serve the glaze along side the madeleines and use it as a dipping sauce