Wednesday was one of those days where everything just seemed to work.
Friends and I went op-shopping for plates and utensils to pretty up the blog, I was given home-made croissant dough to have a play with (because I’ve never made my own before), I found lots of new recipes and I ate some delicious food. (I Instagrammed it all, it must be true)
And to finish the perfect day off, I went to see Maeve O’Meara host a chat with Lorraine Elliot (better known as Not Quite Nigella!!) – it was so lovely! Lorraine was humble and completely adorable. She was generous with her tips for bakers and bloggers and the audience chatted to her freely. Most of the people in the audience knew intimate details of Lorraine’s life, which I suppose comes with choosing to be a blogger, so she spoke candidly about almost everything!
I also came home to delivery of new measuring spoons in the mail – Wednesday was perfection!
To celebrate my Wednesday (and share the celebrating with you all), here is my madeleine recipe.
This recipe, like my Wednesday, just works. The flavours are beautiful, soft and worth savouring. If you’ve never tried orange blossom water before, let this be the recipe that you amend this – it’s like bathing in gardenias, like swimming in blossoms.
Neither of those descriptions do it justice. This smell makes me long for the orange tree that used to grow in my backyard. Orange blossom water smells and tastes like my childhood.
I just Googled madeleines and it turns out that ‘madeleine’ is used in Proust’s In Search of Lost Time, to refer to something that evokes a memory or is a source of nostalgia. How neatly Proust just rounded off this evening’s recipe musings.
Orange blossom water may be a little bit hard to procure, but I promise every drop of this delightfully intoxicating little liquid is worth it.
Preheat your oven to 180°C. Whisk together the eggs and sugar with a mixer until foamy, this should take about 2-3 minutes. Melt your butter in the microwave while the mixture foams up.
Take out the whisk element and slowly sift in the flour, then mix in gently using a wooden spoon.
Add the melted butter and orange blossom water to the mixture. If you’re unsure about the orange blossom water – despite my best attempts to entice you – try cutting back two one or two teaspoons and just to test it out. Or, if you’d prefer to be completely unadventurous, replace the orange blossom water with some lemon zest, coconut essence or rum.
Before you grease anything, marvel at how beautiful the madeleine tins are for a second. Aren’t they just gorgeous?!
Liberally grease your madeleine tin with butter and fill them about 3/4 of the way up. When I say liberally, I mean lather your tin up, because these little ladies like to stay in their tins. Refrigerate your filled madeleine tins for about an hour if you’ve got the time (I got impatient and took them out after half an hour with no adverse affects.)
Place them in the oven and cook them for about 12 minutes, when the edges turn golden.
Allow to cool and sprinkle with a little bit of icing sugar.
Enjoy with tea and friends.