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Red Bean + Black Sesame Madeleines-8

Black Sesame Madeleines + Red Bean Madeleines

February 7, 2016 | 4 comments

So it’s around this time of the year when the sky becomes grey with sadness, the grass dries yellow, and the geese flood the pond that homework, projects, and tests (but mostly projects) pile like a thick blanket, muffling all my dreams of going to bed before 12. Thus goes my sanity and my ability to think like a rational, clearminded, teenager.

Red Bean + Black Sesame Madeleines-4

Red Bean + Black Sesame Madeleines-6

Red Bean + Black Sesame Madeleines-7

If I was one, I would have made cookies that don’t require washing the pan after every. single. batch. Thank goodness there’s only 3 batches.

If I was one, I would have not made these on a weekend where I had 3 violin contest thingies and multiple projects to finish (which I totally did not ignore btws… insert guilty face emoji HERE).

If I was one, I would not have made them saturday and photographed them sunday, running myself silly making sure nobody ate them (somehow, 1/2 of them dissipated when I wasn’t looking).

If I was one, I would not have used red bean because my family absolutely adores red bean which probably contributed to the dissipation stated above…

If I was one, I would not have used black sesame which is more grey and encouraging than lemon madeleines (I mean encouraging in the eating sense).

Lastly, if I was thinking the least bit rationally, I would have realized that I was being irrational trying to chase people away and should’ve just stuffed as many in my mouth as possible while they were there.

Red Bean + Black Sesame Madeleines

Red Bean + Black Sesame Madeleines-5

Red Bean + Black Sesame Madeleines-3

Red Bean + Black Sesame Madeleines-2

Notes

// The most of ones in the pictures are the madeleines from the two batters mixed together.

Black Sesame Madeleines + Red Bean Madeleines
Black Sesame Madeleines
2 eggs
1/2 cup roughly ground black sesame seeds
1 tsp honey
1/4 tbsp sugar
4 1/2 tbsp melted butter
1/2 cup flour
1 tsp baking powder
pinch of salt
Red Bean Madeleines
2 eggs
1/2 cup sweetened red bean paste
1 tsp honey
1 tbsp sugar
4 1/2 tbsp melted butter
1/2 cup flour
1 tsp baking powder
pinch of salt

Beat the eggs, ground sesame/red bean, sugar, and honey together in a bowl until the volume doubles. Add in the melted butter and stir until fully combined. Into the mixture, mix in flour, baking powder, and salt until fully combined.

Cover with plastic wrap and place in the refrigerator for 3 hours to overnight.

Preheat the oven to 445 F.

Grease the madeleine pan and add in a spoonful of batter (about 2/3 full).

Place in the preheated oven and immediately reduce the temperature to 400 F. Bake for 3-4 minutes.

Reduce the temperature to 350 F and bake for 4-5 minutes until done.

http://www.sprinklewithsalt.com/2016/02/07/black-sesame-madeleines-red-bean-madeleines/


4 comments...

read or add your own

    • Anne on

      February 21, 2016 at 8:13 pm says

      Happy {belated} Chinese New Year! 😉
      Thank you Courtney!

      Reply
  1. Sabrina on

    February 13, 2016 at 7:36 am says

    Very creative madeleine flavors! Love it!

    Reply
    • Anne on

      February 21, 2016 at 8:14 pm says

      Thank you!

      Reply

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