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Spiced pumpkin madeleines



Ingredients

- 4 large eggs, separated
- 1 1/4 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 tablespoon Madagascar vanilla extract
- 3/4 cups cake flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 stick (4 ounces) unsalted butter, browned

Preparation

Step 1

In a small saucepan over medium-low heat begin to melt the butter. Once the butter melts, allow it to gently cook until it begins to turn a light brown color. Immediately turn off heat and allow butter to sit. It will continue to brown as it rests. If your butter gets too dark, start over.

Step 2

Place the egg yolks in the bowl of a mixer along with half of the sugar. Beat on high speed until sugar melts and yolks become a pale yellow. Add pumpkin puree and vanilla and beat on low until just mixed together.

Step 3

Place egg whites in a separate mixer bowl and beat on high speed until they reach soft peaks. Add remaining sugar and continue beating until egg whites are stiff and glossy. In a separate bowl, whisk together the flours, salt, and spices.

Step 4

Whisk 1/3 of the egg whites into the pumpkin mixture to lighten the batter. Then in 2 batches, gently fold in remaining egg whites using a large rubber spatula. Sprinkle flour mixture gently over the top of the batter and fold until combined.

Step 5

Be sure that there are no pockets of flour at the bottom of the bowl. Finally, add 6 tablespoons of the reserved brown butter, reserving 2 tablespoons to grease the madeleine pan. Cover batter and allow to rest in the refrigerator for at least 4 hours.

Step 6

Preheat oven to 375 degrees and place oven rack in middle position. Lightly butter a madeleine pan with the reserved brown butter. Be sure that no butter pools in the bottom of the shells as this will distort the final appearance. Place 1 1/2 - 2 tablespoons of batter in each shell mold.

Step 7

Place in hot oven and bake for 14 to 15 minutes. Remove from oven and invert madeleines onto a cooling rack. If they stick, just bang a corner of the pan on the rack and they will come right out. Allow to cool to warm and serve immediately.






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