{"id":4668,"date":"2011-07-14T17:41:38","date_gmt":"2011-07-14T23:41:38","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4668"},"modified":"2011-07-14T17:41:38","modified_gmt":"2011-07-14T23:41:38","slug":"lemon-rosemary-madeleines","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/07\/14\/lemon-rosemary-madeleines\/","title":{"rendered":"Lemon Rosemary Madeleines"},"content":{"rendered":"<p style=\"text-align: center;\">In honor of Bastille Day&#8230;or possibly just an excuse to use the madeleine pan that has been sitting in my cupboard for a few years now? Regardless, these French lemon madeleines are light and lovely.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/lemonmadeleines.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-4669\" title=\"lemonmadeleines\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/lemonmadeleines.jpg?resize=580%2C407\" alt=\"\" width=\"580\" height=\"407\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/lemonmadeleines.jpg?w=580 580w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/lemonmadeleines.jpg?resize=300%2C210 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/lemonmadeleines.jpg?resize=150%2C105 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2011\/07\/lemonmadeleines.jpg?resize=400%2C280 400w\" sizes=\"(max-width: 580px) 100vw, 580px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>This was one of those times in the kitchen where you begin to wonder, &#8220;Is this just not in the stars for me?&#8221; \u00a0First the butter exploded in the microwave, with great flair, I should add. \u00a0Loud popping clumps of butter going everywhere. \u00a0Then I was separating eggs and almost added the whites instead of the yolks to the bowl. \u00a0Then I spilled cake flour all over myself and the floor, something I really hate cleaning up for some reason. \u00a0Really? \u00a0It was just one thing after another. \u00a0A lesson in patience and being slow to anger? \u00a0Maybe so.<\/p>\n<p>Madeleines are beautiful little treasures, but impossible to make without a madeleine pan. \u00a0I only have one small madeleine pan and I didn&#8217;t feel like waiting for it to cool, washing it out and re-greasing it before making another batch, so I used my remaining batter to make little lemon rosemary muffins. \u00a0Simply grease 24 mini muffin cups, fill them 3\/4 full and bake for about 12 minutes, rotating halfway through, until the tops are just beginning to brown. \u00a0Dust with powdered sugar and enjoy! \u00a0They don&#8217;t have the same cute little ruffled shell shape, but they are just as good.<\/p>\n<p>Fresh and light lemon flavor with just a subtle rosemary flavor, these little cake-like cookies are wonderful. \u00a0I think they&#8217;d be perfect for a tea party, baby or bridal shower.<\/p>\n<h3>Lemon Rosemary Madeleines<\/h3>\n<p>Adapted from <a href=\"http:\/\/www.marthastewart.com\/341274\/lemon-madeleines?xsc=eml_cod_2011_07_14\" target=\"_blank\">Martha Stewart<\/a><\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>3\/4 cup unsalted butter, melted and cooled<\/li>\n<li>1 1\/2 cups cake flour<\/li>\n<li>1\/2 teaspoon baking powder<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1\/2 teaspoon chopped fresh rosemary<\/li>\n<li>3 whole eggs + 2 egg yolks<\/li>\n<li>3\/4 cup granulated sugar<\/li>\n<li>3\/4 teaspoon vanilla<\/li>\n<li>1\/4 teaspoon almond extract<\/li>\n<li>2 teaspoons lemon zest<\/li>\n<li>2 tablespoons lemon juice<\/li>\n<li>powdered sugar<\/li>\n<\/ul>\n<div><em>Directions<\/em><\/div>\n<div>\n<ol>\n<li>Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; Mix in chopped rosemary and set aside.<\/li>\n<li>Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.<\/li>\n<li>Pour batter into buttered pans, filling the molds 3\/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners&#8217; sugar, if desired.<\/li>\n<\/ol>\n<\/div>\n<p>&nbsp;<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2011\/07\/14\/lemon-rosemary-madeleines\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>In honor of Bastille Day&#8230;or possibly just an excuse to use the madeleine pan that has been sitting in my cupboard for a few years now? Regardless, these French lemon madeleines are light and lovely. This was one of those times in the kitchen where you begin to wonder, &#8220;Is this just not in the [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[12,3],"tags":[232,113,478,115,456],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1di","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4668"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=4668"}],"version-history":[{"count":1,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4668\/revisions"}],"predecessor-version":[{"id":4670,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4668\/revisions\/4670"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=4668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=4668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=4668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}