Is it too late to post a pumpkin recipe? But who can say no to madeleines, really?
I made these for Thanksgiving and somehow managed to wait until now to post the recipe.
This is another recipe with few pictures. I had prepared them in the morning before going to work, had packed some for a friend, and left the others behind… only to find out, in the evening, that hubby, who didn’t think it would be a good idea to add pumpkin to madeleines, had eaten most of them.
Those were my first try at adding pumpkin puree to a madeleine recipe, and they ended being pretty good (if we judge by the short time it took for them to be eaten). They were moister than traditional madeleines,
because of thanks to the pumpkin puree.
For about 30 madeleines, you will need:
- 1 stick + 4 tbsp butter
- 1 cup sugar
- 4 eggs
- 1 cup + 3 tbsp all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 3/4 cup chocolate chips
1. Preheat your oven to 400F.
2. Mix together flour, baking powder, salt, sugar and yolks.
3. Beat the whites with a fork and add them to the flour mixture.
4. Add the pumpkin puree and blend together.
5. Add softened butter. Blend well.
6. Add the chocolate chips and mix as well.
7. Use one tbsp of the batter for each madeleine of your mold.
8. Bake for 8-10 minutes.
9. Take them off the mold immediately after taking out of the oven.