Friday, April 27, 2007
Orange Oil Madeleines
It's customary in Estonia to treat your colleagues for something special on your birthday. In return you get lots of beautiful flowers, so it's actually a pretty fair deal :-) My birthday is on the same day as the birthday of one of my dear senior colleagues, who's well known at the Institute for her excellent culinary skills. I remember having met her about a decade ago, fresh out of university (me, that is), and falling in love with her eggplant-filled spicy pastries that were served at one of the informal meetings at the Institute (I was only loosely attached to the Institute back then). In any case, Klara and I share birthdays, our love for cooking, and even our specific research focus (national identities and multiculturalism). It made only sense to combine our skills and efforts for the small lunch-time gathering at the Institute then on Wednesday.
When negotianting the details, Klara told me that she'd be bringing her traditional onion pie (which was mouthwateringly delicious!), and I could bring something sweet to accompany a cup of coffee. I decided to make a batch of Chocolate Cherry Muffins, and something else that can be eaten without a cake fork. As I had - finally - acquired a silicone madeleine form in London, I wanted to make these dainty French pastries. They have been popping on many of my favourite foodblogs (just see my del.icio.us tags), and my first plan was to make matcha madeleines. But as I had bought a bottle of decadent-sounding orange oil in London, then K. suggested I'd do something with orange oil instead of matcha.
Oh - and my chocolate cherry muffins and orange oil madeleines were just as popular and equally quickly consumed as Klara's traditional onion pie. We're quite a team :-)
Orange Oil Madeleines
Adapted from here and here.
Makes ca 100 mini madeleines (a 5 ml)
4 medium eggs
150 grams sugar
a pinch of salt
150 grams plain flour
3 tsp baking powder
1 Tbsp orange oil (I used Boyajian Pure Orange Oil)
50 ml butter, melted
Pre-heat the oven to 190 Celsius. Brush the pans with some melted butter.
Beat together the eggs, sugar and salt in an electric mixer on medium-high speed, until you've got a thick pale foam. Add the Orange Oil.
Mix flour and baking powder, sift twice and gently mix into the eggs.
Fold in the melted butter until well combined.
Using a small teaspoon, spoon the batter into the greased madeleine pans (NB! there is no need to re-grease the madeleine pan between each batch later), so they'd be about 3/4 full.
Place in the pre-heated oven and bake for about 7 minutes, until the madeleines have raised and their edges turn lightly golden brown.
Remove the madeleines from the pan as soon as they come out of the oven (flip the silicone form over a parchment paper and if necessary, push them gently out). Cool.
Madeleines are best on the day they're baked, but you can store them in an airtight container for a day.