Blue Madeleines

Oct 17

Oct 17 Blue Madeleines

Ever since I had butterfly pea tea at a boba shop, I was intrigued by the vibrant blue color. Add to fact that it turns purple when a citrus is added, and you have me hooked! I bought a bag off of Amazon because I couldn't find any in the Asian markets around me, and proceeded to test.

The bag came with dried flowers, so I pulverized some into a powder. It has a very light herbal flavor but it can be easily masked by other ingredients. My first attempt to dye mooncakes didn't work because yellow mung beans and blue flower powder = gross green puke color. For my second try, I decided to try baking with it...and here you have my blue madeleines!

I thought about adding lemon for flavor and to see if the madeleines would become purple, but I think there needs to be more lemon juice for the purple to happen. Either way, my friends liked the lemon taste, and I was told that these madeleines looked like mermaid cookies 😋 Try it out yourself!

Ingredients:

1 stick unsalted butter
1 tbsp butterfly pea powder
2/3 cup white sugar
1/2 tsp baking powder
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/4 tsp salt
1 tablespoon lemon juice
1 tablespoon lemon zest

Melt the butter and whisk in the butterfly pea powder. You'll get this super beautiful royal blue color! Set it aside.
Mix together the eggs, vanilla extract, lemon juice, and lemon zest.
Mix together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients slowly.
Finally, mix in the butter. I used my KitchenAid and then switched to a spatula to make sure it is all incorporated together.
Put your batter in the fridge for at least 1 hour.
After your dough has rested, preheat your oven to 350 degrees.
Flour and butter your madeleine pans OR use the baking spray from Pam that has flour and butter. Put a dollop of batter into each mold. I scooped just over a tablespoon into each of mine.
Bake for 10-12 minutes. Usually, you can tell if madeleines are ready when they're golden brown, but, with the blue ones, just press lightly on the hump. If it's springy, they're done!
Let the madeleines cool in the pan for a minute or two before popping them out onto a cooling rack. When you're ready to eat them, dust powdered sugar on top!