Thursday, May 7, 2009

Mothers Day Cookies- Rainbow Madelines

Since living in NYC means we are far from close family, for Mothers Day I have to think of something that can be sent via mail, that will taste delicious, and will also have a bit of a dazzle factor.

So I thought it would be easy to bake madelines. Since they have lots of butter in them they are sure to stay moist. But how to make them a little more special? First thoughts were to add rosewater, orange blossom water, dip them in chocolate; all good things, but a delicate simple lemon buttery flavor seemed perfect.

lemon zest on the pale fluffy whipped eggs and sugar

Why not just color them in an array of colors so they seem special and in the spirit of a rainbow, which is how moms can make you feel on the gloomiest day?

my assistant preparing the colors

Once cool they can be wrapped in plastic bags, and even more special, wrapped in drawings made by the kids.

Happy Mothers Day!

Rainbow Madelines

1 stick organic unsalted butter, melted and cooled
4 organic large eggs
3/4 cup organic cane sugar
2 tablespoons lemon zest (from about 3 lemons)
1/2 cup organic all purpose flour

assorted food colors

1. In standing or hand mixer, beat eggs and sugar together until thick, pale, and fluffy, about 5-8 minutes.

2. Add lemon zest and melted butter, mix until combined.

3. Sift flour over mixture and gently combine.

4. Cover batter and refrigerate for at least 3 hours, or overnight.

5. Preheat oven to 375, butter or spray madeline pan.

6. In small bowls, add a drops of different food colorings and mix batches of batter to color them. Keep remaining batter in refrigerator.

7. Fill each cavity with a tablespoon batter, so it is about 2/3 full. Bake for 10 minutes until edges are light brown.

8. Use fingers or spoon to gently coax madeline out of pan, and let cool on wire rack.

9. Once cool, keep in airtight container or bag in between waxed paper to prevent sticking.

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