"What do you think of these flowers for my hair? Everyone is wearing them."
"Too big." Conflict (1945)
A movie with Humphrey Bogart that I had not only ever seen, but hadn't heard of. And a psychological thriller as well as a good look at the style of the mid 1940's. The 1940's was the decade of hair adornment like millinery flowers and small hats embellished with flowers. And as Humphrey said to his wife, some of the flowers were just too big.
Sometimes Madeleines, as in the cookies, are too big. I recently had a gift certificate to a very nice kitchen store and after purchasing a Waring bar blender, I had just enough left for a Madeleine pan. The choices were either for a very big cookie or a mini size. Nothing in the middle. So I chose the mini. Get the non-stick. The original recipe was from Julia Child's The Way to Cook, which I then adapted to a gluten-free version. It took one batch to get it right. I then had a pedestal stand full of these charming shell cookies. Lightly lemon flavored, each mini Madeleine is a perfect two bites for afternoon tea.
Mini Madeleines
makes about 60 mini Madeleines
2 large eggs, lightly beaten in a 2 cup measure
2/3 cup sugar, if using raw cane sugar, grind it first
1 cup Zazu & Violets' all purpose gluten free flour mix
1/4 tsp. xanthan gum
5 ounces unsalted butter
pinch of salt
zest of one small lemon
juice of 1/2 lemon
Measure 1/4 cup of the eggs into a mixing bowl. Beat in the sugar, flour and xanthan gum. When it is thoroughly blended, let rest for 10 minutes. Meanwhile melt the butter in a saucepan, bring to a boil and let it brown a little. Cool it down by putting the pan in an ice bath. After the egg mixture has rested, blend the cooled but still liquid butter and the rest of the eggs into the batter along with the zest, lemon juice and salt.
Pre-heat the oven to 375 degrees.
Lightly coat the shells of the Madeleine pan with soft butter. Fill the shells with a generous 1/2 tsp. of batter, patting it into the shell mold. The batter should fill the mold and be level with the pan. Smooth the top with clean fingers. The batter is not sticky and to avoid any air pockets, bang the pan on your work surface before putting it into the oven. Bake in the top third of the oven for 7-8 minutes. They are done when the tops have risen in a little hump and the edges are just golden. Don't over bake! and make sure the oven doesn't go above 375. Turn out onto a cooling rack.
My pan holds 20 cookies and this recipe filled it 3 times. They are pretty cute and sweet!
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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