Celebrate the arrival of spring with Cherry Blossom Madeleines! These delightful cookies are buttery, slightly sweet and salty, with a hint of cherry blossom's fragrance. Invite your friends over and enjoy these gorgeous madeleines with green tea.
½cupall-purpose flour (plain flour)(if you use a measuring cup, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, your flour ends up with more than 60 g)
½Tbspmilk(whole milk, at room temperature)
½Tbspall-purpose flour (plain flour)(for dusting the pan)
Gather all the ingredients. Please note that there will be 30 minute soaking time as well as 1 hour chilling time. You will need a madeline pan.
Put the salt pickled cherry blossoms in a small bowl and add water. Discard the water and salt that accumulates on the bottom of the bowl.
Add water again and let them soak for 30 minutes to remove the saltiness from the flowers.
Pick up the flowers and let them dry on a sheet of paper towel. Set 12 of the best-looking flowers aside. Keep a separate pile of the remaining flowers and broken pieces.
Finely chop the remaining flowers and broken pieces (I had about 1 tsp chopped flowers).
Melt the unsalted butter in the microwave (or in a small saucepan over medium low heat).
In a medium bowl, combine 1 egg and ⅓ cup sugar, and whisk together till frothy.
Using a fine-mesh sieve, sift ½ cup all-purpose flour and ½ tsp baking powder over the egg mixture. Using a silicone spatula, fold in until just combined.
Add ½ Tbsp milk and blend together with the batter.
Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add the rest of butter. Mix until just blended and do not overmix.
Add the chopped flowers and fold in gently.
Cover the bowl with plastic wrap and refrigerate. Rest the batter for at least one hour, or preferably overnight. If you do not plan on making it soon, put the batter in an airtight bag, and store in the freezer for up to 2 weeks.
Center a rack in the oven and preheat to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Melt 1 Tbsp butter in the microwave. Using a pastry brush, brush butter into the molds of a 12 shell-shaped madeleine pan. Then using a fine-mesh strainer, lightly dust ½ Tbsp all-purpose flour over the molds.
Carefully place each flower into the mold.
Remove the batter from the refrigerator and scoop the batter with a 1-Tbsp measuring spoon. Transfer to each mold with a mini silicone spatula. No need to smooth out the batter in the mold as it will melt in the oven.
Bake at 375°F (190°C) for 11-13 minutes, or until the madeleines’ edges look done and the tops spring back when touched. Remove the pan from the oven and let cool for 3 minutes.
Using a fork, gently release the madeleines from the molds and transfer them onto a cooling rack. The madeleines are ready to serve when they are slightly warm or at room temperature. Dust the tops with confectioner’s sugar if desired (skip if you’re storing/freezing).
Store COMPLETELY cooled madeleines in an airtight container for a few days (best enjoyed within 24 hours). If you are freezing the madeleines, wrap them individually in plastic wrap and enjoy them within 2 months. Defrost the madeleines at room temperature.
All-purpose flour: The weight for 1 cup of all-purpose flour varies, depending on how you measure it. A properly measured cup of flour weighs 120 g (4.25 oz). When you measure flour by volume, please follow the method below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.
Fluff up the flour several times with a spoon.
Using the spoon, sprinkle the flour into your dry-cup measure (the one that measures exactly a cup at the top).