Chef Aliya LeeKong is a microcosm of the melting pot that is America. Raised in a multicultural household, Ms. Leekong grew up eating a menu composed of East African, Pakistani and Indian flavors. Her inquisitive and adventurous nature led her to explore, experiment with and incorporate the flavors many cultures into food that she describes as "distinctly American."
One of her exotic creations are these Madeleines. Modeled to some extent after the Greek shortbread Kourabiedes, Ms. Leekong's recipe incorporates the Middle-eastern flavors of rosewater and almond into the very European cookie. Browned butter compliments the almond taste. A light dusting of powdered sugar completes these out of the ordinary cookies.
Rose-Almond Madeleines
Ingredients
5 tbsp. unsalted butter
2 large eggs
1/3 c. sugar
1/2 tsp. vanilla extract
1 tsp. almond extract
1 1/2 tbsp. culinary rosewater
1/2 c. + 2 tbsp. all purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
extra butter for greasing
powdered sugar
In a small pan, heat butter over mediium-low heat until it browns and gives off a hazelnut aroma. Be careful not to burn. Strain butter through a cheesecloth or paper-lined mesh strainer and set clarified browned butter aside to cool completely.
Using a mixer, beat eggs with sugar until they have tripled in volume and the mixture is extremely foamy. When the beaters are lifted, a ribbon should form. Add the vanilla extract, almond extract and rosewater and beat for a few seconds to incorporate.
Sift together flour, baking powder and salt. Carefully fold flour mixture into the eggs using a spatula. Add a little of the mixture to the cooled browned butter and fold it all back carefully. Cover and refrigerate the batter for at least one hour.
Preheat oven to 375 degrees. Generously grease a madeleine pan with softened or melted butter and dust with flour, shaking off any excess. Divide the dough among 12 molds, letting a tablespoonful or so just heap in the center. Bake for 11 - 13 minutes on the center rack of the oven until the edges look golden brown and the centers feel a bit spongy.
Cool, remove from pan and dust with powdered sugar. Makes 12 cookies.
Tips:
These cookies are best served the same day they are baked.
Madeleine pans can be purchased online or locally from the Williams-Sonoma store (Keystone at the Crossing).
Comments