Tuesday, June 25, 2013

Orange Olive Oil Madeleines

Today, something horribly wonderful happened.

Joss Whedon (yes, the actual Joss Whedon, Avengers-Buffy-Firefly-Toy Story wait- I didn't know he wrote the screenplay for Toy Story! That makes me love him even more than I thought I possibly could!) tweeted my string ensemble's arrangement and video of Dr. Horrible's Sing-Along Blog:

ahsdjfklaskjdhfjkadlskjdhfjdalskjdhfjkla WHAT IS AIR.


I suddenly had over 50 Youtube notifications in my inbox from within a single hour. We went from just over 4,000 views (and that was after a few "tumblr-famous" people had already reblogged our video) to over 15,000 views in less than a day. CRAZY.

And still, though the numbers seem impressive, my mind is still boggling over the fact that the venerable Joss Whedon, master of all things horrible and/or shiny in the 'verse, has seen our video, let alone that he liked it. Scratch that, loved it! A video with me in it! My quartet! Joss Whedon! Me!

Donna Noble: spirit animal

Yeah... so what does this have to do with food? Absolutely nothing.

But I did make more madeleines yesterday!

taken with my iPhone
I adapted the recipe I used previously for these lemon madeleines and came up with these orange olive oil madeleines! I actually think these are moister and fluffier than the previous ones, and now I don't have to smell that awful raw butter stench anymore! (I seriously don't know what's wrong with me, but I can't stand that smell.) Plus, I'm willing to bet that these are healthier!

Since most of the steps are identical to those of the lemon madeleine post, I won't spam you with the requisite amount of photos I usually include, and will just give you the instructions instead!

(Still freaking out about Joss Whedon.)


- 2 eggs
- ¾ tsp vanilla extract
- ⅛ tsp salt
- ¼ cup white sugar
- ½ cup AP flour
- 1 Tbsp orange zest
- ¼ cup olive oil
- (optional) powdered sugar for decoration

NOTE: The batter using olive oil instead of melted butter is a little more liquid-y, so it makes 28 mini madeleines (which probably translates to 14 regular-sized madeleines).

• Preheat oven to 375°F. (You may choose to turn on the oven a couple of steps later, after having beat the eggs/sugar mixture and grated/zested the orange peel, but it won't hurt to preheat early so that you don't forget.)

• In a medium to large-sized mixing bowl, beat the eggs, salt, and vanilla extract at high speed until light and slightly frothy, using an electric mixer or hand mixer.

• Beating constantly, gradually add the sugar, and continue to beat the mixture on high speed until it is thick and pale, and ribbons form when you lift the beaters. (Beating for 3 to 5 minutes was sufficient time in my case.)

• Sift the flour into the rest of the mixture a third at a time, gently folding in the flour after each addition.

• Add the orange zest.

• Now, measure out ¼ cup of olive oil. This is the point at which I prepared the madeleine molds, rather than right after preheating the oven. You can use some of the ¼ cup olive oil to grease the molds, using the very tips of a basting brush. Then lightly flour each mold.

• Now, use the rest of the ¼ cup olive oil, pouring it around the edges of the batter. Quickly but gently fold the olive oil into the batter.

• Spoon your batter into the molds; the batter should slightly mound above the tops. Again, the olive oil version is more liquidy, so the mounds won't be as prominent as they would be with a butter recipe.

• Bake for 14 to 17 minutes, or until the madeleines are golden and the tops spring back when gently prodded by your fingertip. (Mine baked in 15 minutes.)

• Let the madeleines cool in the molds, for at least 15 minutes. Pop them out of the molds carefully, and let cool on a plate.

I made these late at night, so the lighting is very different from usual!

I personally think these taste best when still warm - go ahead and test "a few" after they cool off a bit :P - but they can keep for a few days, and are even good beyond that when dunked in coffee or tea! Because the olive oil ones are moister, you may want to lay them shell-side down on a dry paper towel in a container.

(Another note: the grooves/shell patterning are more noticeable when using nonstick molds, rather than silicon. Nonstick pans also give a more golden coloring to the madeleines. However, nonstick cooking ware have chemicals, or so my mom tells me, and in any case, silicon is so easy to clean up at the very end!)

I brought these to work and also gave a few to friends (shoutout to Maddie and Marza!), and they all loved them! (And then Maddie told me that one of her summer course professors was raving about our video in class.)

Brilliant end to the day! (Or should I say... horrible?) <3

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