Sorry for neglecting the blog for the last couple of weeks. I have been distracted. Not with anything in particular. But with life in general. And not with life’s mishaps.
It’s so easy to get caught up in all the things that go wrong in life. The things we wish were different. The pet peeves. The things we want but can’t seem to attain. Over the past few weeks I have been making a conscious effort shift my energy and focus on all the things that make me feel incredibly blessed and happy to be me, some of which include:
my husband (too many reasons to list but most of all, I love that he never gets in the way of letting me be me, even when being me means I bring home 2 new coach purses)
my sisters (especially Sue, who I can somehow talk to up to 10 times a day and always have something new to say)
my dog (the most loyal friend a girl can ever have is a mini dachshund who can cuddle with her and not only listen to every word she says but respond to everything with a wiggle of the nose or ears)
my travels (I’ve been to some incredible places in just the last week and the best is yet to come)
my girlfriends (they are only a few but with them, there’s no need for more)
my new coach bags (never thought I would love a bag so)
and finally – these cookies – because the best thing to do when planning a day in Paris (more on that later) is to make french cookies.
You will need a special pan to make these in but you won’t regret buying it. Madeleines are the perfect cross between a cookie and cake. They crisp up on the edges but have perfectly fluffy centers. And the thin lemon glaze on these make them perfectly delicious.
Lemon Glazed Madeleines
For The Cookies
3 large eggs, at room temperature
2/3 cup (130g) granulated sugar
rounded 1/8 teaspoon salt
1 1/4 cup (175g) all purpose flour
1 teaspoon baking powder
Zest of one small lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature
For The Glaze
3/4 cup (150g) powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water
Spray the indentations of a madeleine mold with non-stick cooking spray.
Sift the flour and baking powder and set aside.
In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened. Spoon the flour mixture into the wet ingredients and mix until just combined. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated. Cover the bowl and refrigerate for at least 1 hour.
To bake the madeleines, preheat the oven to 425 degrees.
Using a small cookie scoop, plop one scoop of batter in the center of each indentation. Do not spread it.
Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice and water until smooth.
Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.