These Rainbow Madeleines with a delicate flavour of lime and peppermint are an excellent way to celebrate Pride Month.
Hello, everyone. I hope you’re doing well. It might be raining again (Old same, old same) in our area, but there’s no reason to be sad. First of all, it’s official summer (Although the weather seems to disagree with the calendar) now. Secondly, I’ve brought these positive Rainbow Madeleines, and I hope they will spread all these summer vibes.
I normally not a huge fan of artificially coloured desserts, but I wanted to celebrate Pride Month (Which is being wrapped up; however, Halifax pride will be only in a month) this year. Since I’ve been having a kick on making madeleines this year, I didn’t need too much time to decide: Rainbow Madeleines to be!
It took me two attempts to make these guys. For my first attempt, I didn’t really care for the flavour profile or their appearance. Indeed, when I was about to make the batter, I realized we didn’t have eggs in the fridge. Luckily, we had a package of egg whites, so I was confident that the attempt would fail. In case you’re wondering, you can absolutely make madeleines without egg yolks. Neither the flavour nor shape is affected; however, the texture is slightly different, chewier.
I planned my second attempt accordingly, and I even bought eggs :) They tasted like madeleines, but they turned slightly flat. That has a simple reason – when you’re filling the molds with thin coloured layers, it’s rather challenging to fully control the amount of the batter. That’s not a huge problem, though, because they are still pretty, aren’t they? I also incorporated some lime and peppermint, to give more fresh summer vibes.
And the best part? I’ve painted this rainbow background. I
am not quite sure what I liked more – these Rainbow Madeleines or the
Anyway, these Rainbow Madeleines are a little bit time
consuming to make but they’re eye-pleasing, and they are so much joy to eat.
Perfect for this time of the year. Happy Pride Month, if you’re celebrating.
3 eggs, room temperature (Take from the fridge 2-3 hours prior baking)
1/2 cup sugar (I use half granulated and half light brown) – see notes
1 tbsp. honey
130 gr. butter
1 and 1/4 cup cake&pastry flour, sifted
1/2 tsp. baking powder + some for dusting
few drops of peppermint extract
zest of 1 lime
juice of 1/2 lime
food colourings (red, orange, yellow, green, blue, and purple)
Melt the butter and let it cool for about 10 minutes.
In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
Add the sugar and honey and continue vigorously whisking for about 8-9 minutes.
Add the lime, zest, and peppermint extract.
Add the flour and baking powder. Don’t whisk the mixture – gently fold in the dry ingredients with a spatula.
Reserve about 2 tbsp. of the melted butter and add the remaining in the batter. Gently mix to incorporate.
Roughly divide the batter into 6 parts (3 parts should be a bit larger) and place into small bowls. Incorporate food colourings adding the yellow, orange, and green into the bowls with a bigger amount of the batter (As these parts are used in the middle of the molds).
Let the batter stay for at least 10 minutes.
Preheat oven to about 190 degrees C.
Greece the madeleine moulds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
Place the batter in 6 ziplock bag. Snip one end of the ziplock bag (a small snip) and pipe horizontal or vertical lines.
Place the mould in the oven and immediately reduce heat to about 170-175 degrees C.
Bake for about 8-10 minutes. Don’t open the oven first 5 minutes.
Remove from the oven and immediately flip the mould to release the cookies. You can use a knife or spatula to release the cookies.
Repeat with the remaining butter. You don’t need to wash the mould. Just repeat the step with butter and flour.
Let cool a bit and sprinkle with the powdered sugar, if desired.