TOASTED SEASAME MADELEINES
Last week I wanted to make a zucchini side dish for the salmon my boyfriend, Richie, was cooking for dinner. The only problem was I didn’t have sesame oil, which was an essential ingredient in the recipe. I asked my Richie if he could pick some up while he was at the grocery store.
He claimed it was silly, we would never use the sesame oil again, and he wasn’t going to buy some if it was only for a side dish. Couldn’t I just find another zucchini recipe? I insisted, the sesame oil was bought, and the zucchini was delicious (recipe here!)
But never use the sesame oil again?! I would show him. And so, to prove a point, these wonderful Toasted Sesame Madeleines were created.
These buttery, little madeleines take on rich, nutty flavor from the sesame oil, which transforms them into a slightly savory, subtly sweet treat. I used 2 tablespoons of sesame oil for a strong sesame flavor. However, if you want a more subdued sesame flavor you can reduce to 1 tablespoon of sesame oil and add an additional tablespoon of butter.
To top it off, I dipped them in a semisweet chocolate coating and sprinkled white chocolate sesame seeds on top. The contrast of the chocolate and white sesame seeds really make these madeleines pop and takes the flavor back to the traditional, dessert space.
Recipe below! Leave a comment to let me know how they went!
Toasted Sesame Madeleines
Makes about 1½ dozen madeleines
- ½ cup + 1 tablespoon unsalted butter, divided
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 3 eggs
- ¾ granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoon sesame oil
- 4 ounces semi-sweet chocolate squares
- 2 tablespoon refined coconut oil
- 2 tablespoons toasted white sesame seeds
- Melt ½ cup butter and set aside to cool.
- In a medium mixing bowl whisk flour and baking powder together until aerated an no clumps remain.
- In a large mixing bowl, whisk eggs, sugar and salt together on a very high speed for 10 to 15 minutes or until egg ribbons form. The mixture will be pale, thick and the batter will drop from the whisk “like ribbons” when the whisk is lifted.
- Add vanilla and whisk for 1 minute more.
- Gently fold in half of the flour mixture and mix with a wooden spoon or spatula. Be very gentle with the batter, as the mixture has been aerated and vigorous beating will whip the air out of the batter. Repeat with the other half.
- Pour melted butter and sesame seed oil into the batter and gently fold into the batter with a wooden spatula or spoon until combined. Be sure to stir all of the way too the bottom, as the butter and oil can sink.
- Cover mixing bowl with foil or plastic wrap and set in the refrigerator to chill for thirty minute.
- While dough is cooling preheat oven to 375F. Melt the additional tablespoon of butter and brush onto the madeleine tray.
- When dough has chilled drop 2 teaspoons of batter onto each well. Do not spread. Bake madeleines for 12 to 14 minutes, or until madeleines are set and edges begin to brown. The madeleines will be raised, or have a "little belly," in the center.
- Allow madeleines to cool slightly in the tray then transfer to a cooling rack to cool completely.
- While madeleines are cooling, melt chocolate in the microwave in 45 second intervals, stirring between each interval or on the stove top over low heat while stirring contstantly until completely melted. Stir in coconut oil until smooth.
- Dip one corner of each madeleine into the dark chocolate and place on parchment paper or cooling rack. Immediately sprinkle with toasted white sesame seeds. Allow to sit for 5 to 10 mintues so that the chocolate can set.