Einkorn Madeleines
Impress your guests with these traditional French sponge cake-like cookies.
| Servings |
| 24madeleines |
| Servings |
| 24madeleines |
Ingredients
- 2 cups wholegrain einkorn flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 large eggs
- 3/4 cup organic cane sugar
- 9.5 oz unsalted butter
- 1-1/2 tbsp brown sugar
- 2 tbsp honey
- 1 cup wild blueberries
Portions: madeleines
Units:
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Ingredients
Portions: madeleines
Units:
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Instructions
- Melt in small pot over low heat and remove: butter, brown sugar and honey.
- Sift together flour, baking powder and salt. Set aside.
- Measure out sugar and set aside.
- In mixer, whisk the eggs until double in volume. Slowly add sugar and whisk on high speed until very thick and tripled in volume.
- Gently fold in dry ingredients.
- Once incorporated, fold in melted butter.
- Refrigerate overnight.
- Fill Madeleine molds with 1 tablespoon of filling. Top with 7-10 wild blueberries.
- Bake 375 for 12-15 minutes in silicone Madeleine molds. Rotate halfway through baking for even baking.
