Those are Rosh HaShana inspired madeleines, to those of you who don’t know it is the Jewish new year which is celebrated this coming Friday September the 18th. One of the traditions for Rosh HaShana is to eat apples dipped in honey for a sweet year.
So, after the cultural perspective let’s go back to cooking…I substitued some of the sugar in the traditional madeleine batter with honey, some of the butter with apple sauce and I actually went as far as injecting some of them with more apple sauce…and I am really getting ahead of myself here…So back to the beginning…
You need (for about 60 mini madeleins or approx. 15-20 regular ones):
1/3 cup sugar (can be reduced to 1/4 cup in my opinion, husband disagrees)
1 tsp lemon juice (some lemon zest would be nice too)
2 Tbsp honey
1 tsp vanilla extract or the seeds from 1 vanilla bean
pinch of salt
1 tsp baking powder
3/4 cup flour
3 Tbsp butter
3 Tbsp apple sauce
Step 1: melt the butter and let it cool while you do the rest
Step 2: mix sugar and lemon juice together, add the eggs, honey and vanilla and beat on a low speed for a couple of minutes
Step 3: carefully fold flour, baking powder and salt into the batter
Step 4: mix butter and apple sauce
Step 5: add butter and apple sauce to the rest of the ingredients
Step 6: butter your madeleine mold, divide the batter and bake @ 400F for 10-12 minutes
*** it is better to let the batter sit for a while in the fridge before you actually make the madeleines anywhere between an hour and two days is fine :) Just cover it with a plastic wrap so it is touching the surface of the batter to prevent a skin from forming.
*** if you wish to inject the madeleines with apple sauce like I did – use a pasty bag; use a tip with a small opening to puncture a small hole on the non-fluted side of the madeleines (after you baked them…) and inject away…the quantity you inject is very small but it gives a bit of moisture and freshness and coolness to the right out of the oven fresh madeleins, which is by the way, the only way to eat them!
*** feel free to add spices either to the batter itself or to the apple sauce – cinnamon, cloves, ginger, pumpkin pie spice etc…
Have a great year!