Persimmon Madeleines
makes 20-30 madeleines depending on mold size
Madeleines are easy to whip up and the tropical sweetness of the persimmons is a good match for the light, spongy cookie.
Read more about this recipe at Cook & Eat.
6 ounces unsalted butter, melted and cooled
3 Hachiya persimmons, very ripe
4 eggs
3/4 cup caster sugar
1 teaspoon vanilla
1 1/3 cup flour
1 teaspoon baking powder
prep: 35 minutes
total: 45 minutes
saucepan
food processor
large bowl
sifter
madeleine mold
1. Preheat oven to 400F.
2. Melt butter and let cool.
3. Cut the persimmons in half and scoop out the flesh, discarding the center seed/core and skin. The meat of the fruit should be bright and translucent.
4. Puree in a food processor until smooth.
5. Beat the eggs and the sugar together until light and fluffy. Add the persimmon puree and vanilla and mix until well-combined.
6. Sift the flour and baking powder onto the egg mixture, and gently fold in. Then, fold in the melted, cooled butter. Let the batter sit for 5 minutes.
7. Spoon batter into madeleine mold. Don’t overfill them.
8. Bake for 8 to 12 minutes, depending the size of your madeleines. The edges should be golden brown.
9. Allow to cool for a few minutes before devouring.
