Oct 7, 2014

It's Afternoon Tea Time! Coconut Madeleines, Recipe Courtesy of Ina Garten from the Food Network

One girl friend came over for a little afternoon tea gathering. It might take quite some effort making layer cake just for two of us, so I figured eye-pleasing madeleines should be a good substitute. This recipe was obtained from the Food Network website, courtesy of Ina Garten, one of my favorite hosts from the channel.

Coconut Madeleines -




Ingredients (makes about 24 madeleines)?

*Recipe courtesy from the Food Network website, courtesy of Ina Garten*
*My own coconut madeleines recipe back in 2010 that makes about 12 pieces*


  • 1/4 pound or 1 stick of melted/cooled unsalted butter 
  • 1 1/2 tablespoons of melted unsalted butter (to grease the pan)
  • 3 extra large eggs (at room temperature)
  • 1 cup of all purpose flour
  • 2/3 cup of granulated sugar
  • 1/3 cup of sweetened shredded coconut
  • 1/4 cup of corn starch
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • Some apricot reserve (adapted, optional)


How?


Preheat the oven to 375 degrees Fahrenheit. Melt a little bit of butter and brush onto the madeleine pan -




Dust with flour to prevent sticking -




Take a big bowl and sift together the flour, baking powder, corn starch, and salt.


Take another big bowl and beat the eggs, sugar, and vanilla extract with a hand held mixer. Takes about 3 minutes or until the mixture turns fluffy with light yellow color. Add in 1 stick of melted/cooled butter and mix well.


Pour in the dry ingredients into the bowl of wet ingredients, in two batches, mix well. Stir in the shredded coconut.




Use a spoon and drop the batter to the madeleine mold, fill up till almost full. Bake for 10 to 12 minutes, or until the madeleines spring back when pressed.




Serve with apricot reserve or other types of fruity jam. You can also dust with confectioner's sugar or even dipped the madeleines in ganache.




You can taste tiny bits of shredded coconut, pretty good already even without the extra dusting or fruity jam on the side.



The outcome was a success, especially when pairing the coconut madeleines with apricot reserve. The jam adds extra fruitiness and a pop of color on the table. Even though I got a little lazy and decided not to bake a full on cake, but for sure the madeleines were quite a guest pleaser. Not mentioning there were also freshly brewed mango black tea, some bread, homemade salsa, and homemade crème brûlée on the table.  

We were eating like queens.


Other madeleines recipe:




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