Margarita Madeleines with Margarita Glaze


I was planning our Friday Night Fiesta, I’m so, so lame, and realized that we didn’t have anything to end our meal with. I actually started thinking about this in bed on Thursday night, and went to sleep dreaming of these Margarita Madeleines. I had made Amaretto Madeleines for Valentine’s Day and thought I could convert the flavors into include a citrus tequila tang.

I couldn’t be happier with how these turned out. Just the right balance of sour tangy lime and tequila flavors, with the sweetness of the glaze. I’ll have to see how else I work with and reinvent these little cookie cakes. I think my next venture will have to be with chocolate. They’re absolutely delicious, and I encourage you to try some very, very soon. This recipe makes exactly 2 dozen madeleines, which is perfect, as they really are best the day they are made.

Ingredients:

Madeleines:

  • 10 Tbsp Unsalted Butter, plus more for the pan
  • 2/3 cup Sugar
  • ½ tsp Salt
  • 3 Eggs, room temperature
  • 2 tsp Tequila
  • Zest of 1 Lime
  • 1 ¼ cup Flour
  • 1 tsp Baking Powder

Glaze:

  • 1 & ¼ cups Powdered Sugar, sifted
  • 3 Tbsp Whole Milk (or whatever you have on hand, lower fat will make a thinner glaze)
  • 1 Tbsp Tequila
  • 1 Tbsp Orange Liquor, i.e. Triple Sec, Grand Marnier, or Cointreau
  • Zest of 1 Lime

Directions:

Madeleines:

  1. Over medium heat, melt the butter in a saucepan. Set aside to cool to room temperature.
  2. Beat the sugar, salt and eggs several minutes until they are light yellow and thickened. Stir in the tequila and lime zest.
  3. Sift flour and baking powder together.
  4. Gently fold in the flour and butter into the sugar mixture in 3 additions each, alternating between the two. Refrigerate the batter for at least 45 minutes or up to 3 days.
  5. Preheat the oven to 375⁰ for “normal” pans, and at 350⁰ if using a dark one like mine. Brush the madeleine pan with melted butter.
  6. Fill the pans with 1 heaping tablespoon of dough per cookie. Bake 12 minutes until the edges are light brown.
  7. Let cool in the pan 5 minutes. Carefully remove from pan and let cool completely on a cooling rack.
  8. If making these in 2 batches, let the pan cool completely. Wipe out the cookie molds and re-coat with melted butter.

Glaze:

  1. Whisk to combine all of the ingredients.
  2. Place the madeleines on a cooling rack placed on a cookie sheet. (This will catch the glaze and make for easier clean-up.)
  3. Spoon glaze over the cooled cookies. Allow to set for at least 15 minutes before serving.
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