When I decided to start a blog a year ago, I wanted a place to chronicle my baking adventures. Blogging has been therapeutical as well as a stress reliever–a way to wind down after a busy day. However, it’s been hard to balance baking/blogging. In most cases this is done very late into the night–when the next day starts early in getting the kids off to school and fighting traffic on my trek to work . . .whew thank goodness for coffee.
To be quite honest, it’s been very difficult to blog lately. It’s been a combination of not finding enough time and motivation. When I start to worry about trying to get out the next post in a timely manner, deciding what to bake, frustration with not getting the right shot–then I start feeling wow this is really hard! I commend all of my fellow working moms/bloggers because it isn’t easy!
I think back to a year ago and remember why I started this blog. And why I love to bake. And why I love to write. And why I love to share recipes and what I discover in the kitchen. And just like that it’s like opening a lock and closed door. It clicks open and the love and passion are let out once more. It is remembering who you are and what you can do and identifying what you cannot do. And I know I would most certainly not be able to do this alone. I know I have thanked my hubby a.k.a the pie king on previous posts, but he really is my center and biggest supporter. Without his unconditional (yeah I hate this word, but it fits) love and support I could not be sitting here a year later and still be blogging/baking. Ai love you lots and lots.
With that on to some sweetness and Meyer lemons are no exception! I actually made these Meyer Lemon Madeleines a couple of months back and decided it would be OKAY for me to blog about it now. There is no way I will ALWAYS be able to blog immediately after I bake something or even a couple of days after. And it is only my own standards that made me think I needed to. So once again, I can only do what I can do right?! See getting better. So back to these beautiful Madeleines! I always, always, always, wanted to try to make some Madeleines. I love the Sugar Bowl Bakery ones that you can get in bulk at Costco. And they suited me just fine, since I didn’t want to add more pans to the collection I already have. So when I saw some Madeleine pans at Marshalls’ for half the price of the exact same ones that you can get from William-Sonoma, it was definitely a sign! So here’s a tip, scan the houseware aisle of discount stores like Marshalls or Ross because you will most likely find a baking pan or kitchen gadget that you always wanted for a more reasonable price.
After reviewing several lemon Madeleine recipes, I decided on Martha Stewart’s recipe and making that one substitution of Meyer lemons instead of regular lemons. I am sad to think that I used the last of those beautiful Meyer lemons (see my previous posts on Meyer Lemon Bars and Chambord-Limoncello Macarons) for these Madeleines. However, my little tree is still showing good signs that I may be getting some Meyer lemons very soon!
Meyer Lemon Madeleines (adapted from Martha Stewart’s Lemon Madeleines)
3/4 c unsalted butter, melted (you will need some extra for buttering the pans and some butter flavored cooking spray)
1 1/2 c cake flour, sifted
1/2 tsp baking powder
1/4 tsp salt
3 large eggs
2 large egg yolks
3/4 c sugar
1 tsp vanilla extract
2 tbsp Meyer lemon juice
2 tbsp Meyer lemon zest
Confectioners’ sugar for dusting (optional)
- Butter two Madeleine pans with melted butter and some butter flavored cooking spray. Place buttered pans in the freezer.
- Preheat oven to 400 degrees.
- In a large mixing bowl, sift flour, baking powder, and salt. Set aside.
- Using a stand mixer with paddle attachment, on medium-high speed mix eggs, egg yolks, sugar, vanilla, and Meyer lemon juice and zest until pale and thickened. About 5 minutes.
- Mix in melted butter until incorporated.
- Remove bowl from mixer and with a spatula fold in the flour mixture.
- Cover with plastic wrap and place in the refrigerator for about 30 minutes.
- Place batter in a pastry bag fitted with a round tip and pipe batter into molds filling about 3/4 full.
- Bake for about 6-7 minutes (rotate the pans halfway through) until edges are crisp and golden brown.
- Remove Madeleines after 3 minutes onto a wire rack.
- Dust with confectioners’ sugar (optional).
You know you’ve succeeded when your Madeleines come out with that “hump”–yay sweet!
One note on homemade Madeleines–it is best eaten the day it is baked. If by chance you have any left for the next day, store in an airtight container and enjoy with some tea or a cup of coffee. These came out great, but I was hoping for a little more Meyer lemon flavor. I think I will increase the amount of lemon juice the next time. And oh yes there will be a next time!
So I guess my biggest lesson learned after a year of blogging–remember the love and passion and do what you can do! Thank you to all my loyal readers. It is your support and accolades that keep me going.