Tuesday, January 24, 2017

Vanilla Bean Madeleines with Kumquat Glaze


Lately, there were too many times I opened the fridge and found a lonely container of kumquats staring back at me. I would eat a few and shut the door.


I refrained from eating them all thinking I would make something with them. My chance came yesterday when I was struggling with a madeleine recipe idea. Nothing was working in the decorating department but the cookies themselves were turning out great. 


Then I spied the kumquats again and had the idea to make a glaze out of them. I pureed them and made a sugar glaze which proved to be the perfect pairing for the vanilla bean madeleines. 


Kumquats always remind me of the house where I lived in Los Angeles. I had a kumquat tree right outside my front door. When the fruit was in season I would always pick a few and pop them in my mouth on my way into the house. 

These madeleines take almost no time at all to whip together. If you don't have kumquats, use freshly squeezed tangerine or orange juice and zest. You can also substitute vanilla extract for the vanilla bean paste. These make a nice bright spot in the dead of winter. 

Vanilla Bean Madeleines with Kumquat Glaze
 Prep Time: 20 minutes 
Bake Time: 12 minutes
Yield: 1 dozen cookies
Ingredients:
  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup white granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla bean paste
  • 1/3 all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 cup powdered sugar
  • 2-3 tablespoon Water
  • 1/2 cup fresh kumquats

Directions:
  • Preheat oven to 350 degrees F.
  • Grease and flour a Madeleine pan.
  • In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
  • Using the whisk attachment of your mixer, whip together the butter and sugar. until creamy, about 3 minutes.
  • Beat in the egg and vanilla bean paste.
  • Slowly add the dry ingredients.
  • Fill each well in the pan 2/3 of the way.
  • Place in the oven and bake for 12 minutes.
  • Remove from the oven. Let cool before de-panning the cookies.
  •  Transfer the completely cooled cookies to a baking rack placed over a parchment lined baking sheet. 
  • Let the cookies cool completely.
  • Place the kumquats in a food processor or blender and puree.
  • Whisk together the powdered sugar and Water. Whisk in the pureed kumquats.
  • Adjust the consistency of the glaze with more water or powder. You want it to be pourable but not too thin.
  • Pour the glaze over the cookies and let dry completely.
  • Plate and serve. 

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