Madeleine

Honey, Slivered Almonds & Orange Zest Madeleines

Makes 9
6 Tbsp of granulated sugar

4 Tbsp of water
2 Tbsp of freshly squeezed orange juice 2 Tbsp of honey
1 tsp of orange zest
1⁄2 cup of slivered almonds, roasted
9 Donsuemor Madeleines
Optional: Dust with white icing sugar

Instructions:

1. In a fry pan, add the slivered almonds and set heat to medium. Stir often and roast almonds until a light golden color develops, about 4 minutes. Set aside to cool.
2. In a pot, mix together the sugar, water, orange juice and orange zest and put it on the heat on a medium high.
3. When the mixture boils, decrease the flame to medium low and stir in the honey.
4. Develop a light caramelization of the mixture and simmer until the mixture turns to a light amber color, about 5-6 minutes. Don’t let sugar get dark, or it will reach a hard crack stage or burn.
5. Add the cooled roasted almonds to the honey mixture. Line a baking tray with parchment paper and lay 9 Donsuemor Madeleine cakes on top, pour the almond and honey mixture on top of the cookies. Let cool for a few minutes before enjoying it! Optional to dust with white icing sugar before serving.

Dulce De Leche Shortcakes

Servings: 6 shortcakes

Ingredients:
12 Donsuemor Traditional Madeleines
8 oz Dulce de Leche
4 heaped tablespoons almond butter
1 small basket raspberries
Juice of 1/2 lemon

1. Preheat oven at 300°
2. Cut the top part of the Madeleines and set the Madeleines in oven for 10 to 15 minutes. They need to dry a little, but be careful not to brown them.
3. In the meantime, prepare the cream in a bowl. Mix the Dulce de Leche and almond butter.
4. Once the madeleines are dried, spread the cream over each madeleine. A set of two madeleines will be used for one shortcake.
5. Add approximately 7-8 raspberries on one of the cream-covered madeleines, sprinkle a few lemon drops, and cover with the other madeleine. It is best to let the madeleines absorb some of the cream for a couple of hours before serving.

Madeleines with Citrus & Raspberry Yogurt Dip

Ingredients
Serves 6-9
1 Cup of greek plain yogurt
2 Tbsp of freshly squeezed orange juice
Zest of half of lime, lemon and orange
1 Tsp of olive oil
2 Tbsp of honey
1 cup of assorted fruit, raspberries & citrus and mint
6-9 Donsuemor Madeleines
Optional: pistachios & bee pollen
Instructions

1. Combine all ingredients together in a medium sized mixing bowl
2. Top with assorted fruit and mint, optional ingredients including pistachios and bee pollen and 6-9 Donsuemor Madeleines. Dip cakes in dip and enjoy!

Savory Lemon Ricotta Dip with Toasted Pine Nuts and Madeleines

Savor the flavors of spring with a Savory Lemon Ricotta Dip, enriched with toasted pine nuts and Madeleine slices, offering a perfect blend of creamy ricotta, lemon zest, and fresh basil.

6-8 Servings 

Ingredients: 

1 (15-ounce) container of whole milk ricotta 

1/4 cup roughly chopped fresh basil and 1 Tbsp extra for topping 

1 Tbsp of Olive oil + 1 Tbsp extra for topping 

½ teaspoon salt 

Juice and zest of one lemon 

¼ cup of pine nuts, toasted for topping 

6 Madeleines, cut into slices and toasted with 1 Tbsp butter or Olive Oil Instructions: 

1. Cut each Madeleine into about 4 slices width-wise. Heat a medium sized pan with 1 Tbsp of butter or olive oil to toast the sliced Madeleines lying on one side, until golden, about 3 minutes, before flipping and toasting the other side. Set aside to cool slightly once done. Wipe the pan and toast the pine nuts with the skillet on medium heat for about 3 minutes, until golden. Set aside. 

2. To make the savory ricotta dip, add the ricotta, olive oil, basil, salt, lemon juice and lemon zest to a food processor. Blend until smooth and creamy to your liking, 1-2 minutes. 3. Spoon dip into a medium bowl or dish with a lip. Garnish with additional basil, a drizzle of olive oil, lemon zest and pine nuts and toasted Madeleines.

Easter Madeleines Cereal Rice Krispie Squares

Celebrate Easter with whimsical Madeleines Cereal Rice Krispie Squares, combining the crunch of Brown Rice Krispies, Corn Flakes, and pastel mini marshmallows, creating a delightful treat adorned with vibrant Madeleine bits.

9-12 Servings

Ingredients: 

2 tablespoons butter 

5 1/2 cups of white marshmallows (any size) 

1 cup of pastel mini marshmallows 

4 Madeleines, cut into large bits (~6 pieces per Madeleines) 

3 cups of Brown Rice Krispies 

2 cups of Corn Flakes or other cereal of your choice. 

Instructions: 

1. In a large saucepan, melt butter over low heat. Add the white marshmallows and stir until completely melted. Remove from heat. 

2. Add Madeleines, rice krispies, corn flake cereal and pastel mini marshmallows. 3. Add parchment paper to a 12 inch by 9 inch pan, press mixture into the pan using a spatula. Let the cereal bars cool completely; this should take 4 hours. Cut into 9 to 12 squares and serve.

Rhubarb Madeleines Upside Down Cake

Delight in the delightful Rhubarb Lemon Madeleines Upside Down Cake, featuring a moist Madeleine batter atop a layer of caramelized rhubarb, delivering a perfect balance of tartness and sweetness.

9-12 Servings 

Ingredients: 

Cake Batter: 

1 cup all-purpose flour 

1/2 cup (3 Madeleines), ground to a fine crumb 

1 teaspoon baking powder 

½ cup unsalted butter 

1 cup white sugar 

5 eggs 

½ teaspoon vanilla extract 

Rhubarb Topping: 

3 cups sliced fresh or frozen rhubarb 

1 cup sugar 

2 tablespoons all-purpose flour 

1/4 teaspoon ground nutmeg

Tbsp of lemon, and lemon zest 

2 Tbsp cup butter, melted 

Instructions: 

1. Preheat the oven to 350º F. Grease and flour a 9 inch by 9 inch baking pan. Pulse 3 Madeleines in a food processor until you create a fine crumb. 

2. Sift flour and baking powder together; add processed Madeleines, and set aside. 3. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add Madeleine mixture, about 1/2 cup at a time, mixing until well blended. Set aside. 4. Place rhubarb in a pan. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. Heat on medium heat until slightly tender, about 3-4 minutes. 5. Arrange rhubarb in the greased 9 inch by 9 inch baking pan in 1 layer. Pour Madeleine batter into the pan. Bake at 350° F until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen the edge immediately and invert onto a flat serving dish. Serve warm.

Easter Madeleines with Carrot Cake Icing

This carrot cake icing is light and fluffy and tastes just like carrot cake! Piped onto Madeleines, its creamy texture and delicate sweetness enhance every bite of this Easter treat, perfect for celebrating the season’s festivities. 

Prep time: 10 minutes 

Total time: 10 minutes 

Yield: 12 servings 

Ingredients: 

Icing 

• 4 oz of cream cheese 
• 4 oz of mascarpone cheese 
• 1 tsp (5 mL) of pure vanilla extract 
• 1 (5 mL) tsp of ginger 
• 1 & ½ tsp (7.5 mL) of cinnamon 
• ¼ tsp (1.25 mL) of nutmeg 
• ¼ tsp (1.25 mL) of cloves 
• 2 Tbsp of brown sugar 
• ½ cup (125 mL) of grated carrots 
• 1 Madeleine, to crumble into icing 
• 12 Madeleines, to decorate with carrot cake icing 

Toppings 

• ¼ cup (60 mL) pecans, chopped 

Instructions:

1. In a medium bowl combine cheese, pure vanilla extract, brown sugar, ginger, cinnamon, nutmeg, cloves and carrots and blend until combined and fluffy. Add 1 hand crumbled Madeleine, mix with a spoon. 

2. Put the carrot cake caking icing into a piping bag with a wide nozzle, and pipe in zigzag motion. Top with chopped pecans. Enjoy right away!