Ingredients: 1/2 cup grapefruit juice, 1 tsp grapefruit zest, 1 cup flour, 3 large eggs, 2/3 cup brown sugar + 2 tbsp, ½ cup butter (1 stick), ½ baking powder, ¼ tsp sea salt, powdered sugar to sprinkle on top
grapefruit madeleines and cup of tea makes a great afternoon treat!!
I would always like to use organic produces for any of my cooking! Especially when I am using the peel of a fruit.
Make grapefruit zest. Try best to only get thin layer of surface because otherwise it will get bitter.
Mix 2 tbsp sugar into grapefruit zest and leave it aside.
I used fresh squeezed juice because it always taste better.
On a sauce pan, pour in grapefruit juice and reduce it down to ¼ cup.
This should have syrupy texture. Put this aside and let it cool down to room temp.
Melt butter in a sauce pan on medium heat.
1. Work couple minuets until the butter gets brown. This process will burn any residue in butter. Pour out only clarified butter and set aside. Let it cool but don’t let it solidify.
Beat eggs and 2/3 cup sugar until well combined. (I have tried both methods of with and without making meringue and I figured it is completely okay to skip the long process making meringue)
Add in shifted flour, baking powder, and salt into egg mixture
When everything is combined, add clarified butter, grapefruit zest, reduced grapefruit juice.
It takes time to combine altogether, but eventually everything will be mixed in.
When everything is well combined, rest the batter in the fridge for about 2 hours or at least 30 mins for high rise bellies of madeleines. Or, you can just bake this right away for flat madeleines.
My Madeleine pan was new so I didn’t have to grease the pan. However after few uses, the madeleines will starts to stick to the pan unless it is properly greased. Grease room temp butter (not melted butter) using brush is highly recommended.
Fill batter up to 80 to 90%. (I used pipe to fill the batter)
Bake these madeleines at 300°F for 8-10 mins or until inserted toothpick comes out clean.
Try not to over bake them because they will start to burn really fast.
Let it cool to room temp. Sprinkle powdered sugar and it is ready to serve. These can be stored in room temp up to 3 days. Otherwise store them in air tight container in the freezer.
