Jesicakes has been very busy...

...but I will return with new recipes next week!  I'm planning on trying a vegan and gluten free recipe inspired by my mom who just made the transition from vegetarian to vegan.  Also I have a lot of lemon curd in my freezer left over from of the reasons I haven't posted in a while so I'm going to make Poppy Seed Lemon Linzer Cookies.

So the past few weeks I did the dessert tables for two events! 

Earl Grey Madeleines

Jesicakes' second Madeleines!  I visited my mom and grandma this past weekend and wanted to bring them a treat.  Since I just made the Triple Chocolate Brownie Cookies for my mom the week before, I wanted to make something a little more on the lighter side for her this time.  She didn't get to try my last batch of Madeleines so it seemed like the perfect treat.  I wanted to use Earl Grey tea as the flavoring this time.  They came out light, fluffy, and cake like but with the perfect touch of sweetness and delicate floral notes from the Earl Grey tea.  I made some changes from my original recipe.  I substituted out some of the sugar for honey for a more subtle sweetness.  I also added vanilla to marry with the Earl Grey flavor.  There's still lemon in there but slightly less.

Although I mentioned the last batch was best fresh because they were glazed, these I just dusted with powdered sugar.  They actually tasted better after they had rested a day or two, and even got softer and more moist than when first out of the oven.  The flavors all seemed to burst the day after I baked them.  It may be that I needed to let my dough rest more in the fridge, but either way they still wound up being delectable.  And of course, they're perfect to dip into or pair with a nice warm cup of Earl Grey tea.

Earl Grey Madeleines

Recipe adapted from my Lemon Thyme Glazed Madeleines, which were adapted from Annie Eats
Made Gluten Free by Jesicakes
Makes about 2 dozen standard Madeleines
Print Recipe

Ingredients

- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 2 1/2 Tbsp honey
- 1/8 tsp salt
- 1/3 cup brown rice flour
- 1/3 cup sorghum flour
- 1/3 cup white rice flour
- 1/4 cup tapioca flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 9 Tbsp butter, melted and cooled to room temperature- zest of 1/2 a lemon (or to taste)
- 3 tea bags of Earl Grey tea (I used decaf since my grandma and I both avoid caffeine)

-extra melted butter and white rice flour to grease and dust the Madeleine mold.

Lemon Thyme Glazed Madeleines

Madeleines are one of my favorite treats.  I have to admit, the first one I ever had was when I was working at Starbucks.  And I thought they were great until I went to Paris and rediscovered them there.  Since then, I've only had them a few times in the states because I never really see them in bakeries.  I've always wanted to bake them and I finally got myself a madeleine pan so I could do so.  I've wanted to make something a little different from just the classic ones...Earl Grey, Lavender, something along those lines.  I recently had dinner at ABC Kitchen in NYC, and for dessert we got their doughnuts of the day, one of which was a Lemon Thyme Glazed one.  I knew instantly that was the flavor profile I wanted for my first madeleine attempt!  They came out great.  Spongey, light, delicate, yet moist.  The cake itself is very light with a bit of the lemon flavor, and the glaze just puts it over the edge into heavenly territory.  It'll be nearly impossible to eat just one of these sweets!

Lemon Thyme Glazed Madeleines

Recipe adapted from Annie Eats
Made Gluten Free by Jesicakes
Makes about 2 dozen standard Madeleines.  Most likely double that of the minis
Print Recipe - For Madeleines and Glaze

Ingredients for batter

- 3 large eggs, room temperature
- 2/3 cup sugar
- 1/8 tsp salt
- 1/3 cup brown rice flour
- 1/3 cup sorghum flour
- 1/3 cup white rice flour
- 1/4 cup tapioca flour
- 1/2 tsp xanthan gum*
- 1 tsp gluten free baking powder
- zest of 1 lemon (approx. a packed Tbsp)
- 9 Tbsp unsalted butter, melted and cooled to room temperature

Ingredients for glaze

- 1 1/2 cup confectioners sugar

- 1/4 cup fresh lemon juice

- zest of 1 lemon (approx. a packed Tbsp)

- approximately 1 1/2 tsp fresh thyme chopped finely

Extra melted butter and white rice flour to grease and flour the madeleine pan

*I accidently used too much xanthan gum in my batter.  I used about 3/4 tsp and it was definitely too much.  So I'd say at most use 1/2 tsp.  You can even try a 1/4 tsp and see how the batter feels.  Mine was way too sticky (but didn't really affect the outcome).