Halloween makes me think of my sister and green nail polish. Then I need to bake something buttery and preferably green in color. Last year: Green Goblins. This year: Matcha Madeleines.
This is the second consecutive year that I’ve baked something inspired by shopping for punk-worthy nail polish in the Seasonal drugstore aisle. I guess this is my new witchin’ tradition.
Halloween, green nail polish and thinking of my sister makes me wanna hear The Psychedelic Furs and songs we played on hand painted cassette tapes. I think of us wearing black lipstick, cut up vintage dresses and driving along empty, dimlit back roads in my beat up (but sporty!) car; dreaming of living somewhere much cooler.
This is my new hallowed tradition: walk down the Seasonal Halloween aisle thinking about my sister and how we were a decade ahead of the mass marketification of unpretty polish.
Loiter in Seasonal aisle basking in the glow of being so damn on it (!) when it came to nail color trends. Move along before someone calls me unique.
Then bake something French, offbeat and preferably green in color. Naturally begotten green.
Matcha Madeleines are buttery, shell-shaped cakes with crisp edges and a ghostly wisp of earthy green tea. Dust them with confectioner’s sugar. Serve them on vintage linens and glow-in-the-dark, skull print fabric.
Happy Halloween, Weinerdawg (and all affiliate weiners: cocktail, mini and schnitzel)! XO – Fozzie Scare
Recipe: Matcha Madeleines
Summary: Buttery, light cakes with a wisp of earthy green tea.
- 3 large eggs, at room temperature
- 3/4 cups sugar
- 1 1/4 cups unbleached, all-purpose flour
- 2 Tablespoons Matcha (green tea powder *I use culinary grade)
- 1/8 teaspoon kosher salt
- 1/2 cup butter, melted and cooled
- 1/4 teaspoon pure vanilla extract
- Confectioner’s sugar for dusting baked Madeleines
- Butter and flour the indents or madeleine spaces of a madeleine pan and place the pan in the freezer. I used a pan that makes one dozen little cakes.
- Melt the butter and set aside to cool a bit.
- Beat the eggs and sugar together at a high speed with a mixer until pale and thick. approx. 5 minutes
- Whisk flour, matcha powder and salt together in a medium bowl.
- Very gently fold the dry ingredients into the egg, sugar mixture until barely combined. I do this by adding about a third of the dry ingredients, fold a bit, another third and so on with as little mixing as possible.
- Mix vanilla into cooled butter with a fork. The butter should be creamy and like a thin batter.
- Very gently fold the butter, vanilla mixture into your other mixture. Fold together until they are just combined. Resist overmixing!
- Cover batter and place in fridge for at least one hour. *At this stage the batter can be stored in the fridge overnight.
- Preheat oven to 425 degrees.
- Spoon batter into each indent of your prepared pan. The madeliene spaces should be not quite full with batter. Plop batter in and then back off…do not mess with it. Don’t smooth the batter. Leave it alone!
- Bake at 425 degrees for 9-11 minutes. Madeleines should be slightly browned at tops and edges and set when touched but not too firm. Spongy.
- Immediately transfer madeleines to a wire rack to cool for a few minutes.
- Dust with confectioner’s sugar. I use a fine seive.
*Madeleines are best eaten the same day.
Preparation time: 1 hour(s) 30 minute(s) of which one hour is chilling the dough
Cooking time: 9-11 minute(s)
Number of servings (yield): 12
Culinary tradition: French
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Recipe by fat pig.
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