Have the Meyer lemons disappeared from your local grocery store? Maybe I still have access to them because they’re considered too culinarily exotic where I live, and so no one buys them. Or maybe they’re still abundantly for sale across the country, and I just know nothing. Regardless, I’m thankful for the continued opportunity to enjoy these darling gems.
I decided to candy Meyer lemon slices, which resulted in the decadent syrup you see draped suggestively across these madeleines. The syrup – oh, how lovely it is. Sweet, tart, floral, citrus, herby; all come together under this bold orange-yellow banner of deliciousness. The chopped-up candied slices were incorporated into a basic madeleine batter, along with enough olive oil to provide a punchy kick of flavor. If a bold and flavorful dessert (or snack… or breakfast) is what you’re looking for, these are your cakelets.
Next question. Have you ever had a mother-of-millions houseplant? No? Bear with me. Yes? Party on.
In your home, has it multiplied at a phenomenal rate, to the point that you worry it might take over the room in which it lives? Has the plant’s behavior come to annoy you so much that just the mention of its name sends a shiver down your spine? Do you wish you could do more to warn others about the dangers of letting this beast into your house? If you answered yes to one or more of the above, I bet that you and my mum would get along well; you have a common enemy. Hi Mum!
I on the other hand love my weird little mother-of-millions. She’s actually at most only been an approximate mother-of-two-to-three-dozen, and I think she’s cute. I was given a little slip of this plant back in high school (where has the time gone?) maybe nine years ago, and I have nursed it along through alternating stages of growth and decay. Until two months ago, though, I had never seen it try to flower.
I read somewhere that if you let your plant flower, it may die. But I mean, is it really possible to kill this plant? My mum would shake her head and respond vehemently in the negative. I’m not sure, but I’ve been waiting patiently now for many weeks, watching the flower buds grow larger and droopier. Finally, over the weekend, I noticed that the flowers had opened. Aren’t they sweet? There’s something so impermanent and special about a houseplant flowering that I couldn’t help but memorialize it here.
Final question. How fast can you eat these? Probably not as fast as me. Three at a time, dawg. Three at a time.
Olive Oil + Candied Meyer Lemon Madeleines {recipe by myself}
Makes 24
++Ingredients:++
1/2 c. unsalted butter + 1 tbsp for madeleine tins
3/4 c. flour + plus more for dusting tins
2 tbsp reserved candied Meyer lemon syrup, plus more for glazing
1/2 c. sugar
1/2 c. almonds
3/4 tsp baking powder
3 eggs
1/2 tsp salt
1-2 candied Meyer lemons (follow this recipe to candy your lemons – 2 Meyers to one regular lemon), chopped up into fine pieces
++Directions:++
Melt 1 tbsp of butter and brush into two regular-sized madeleine tins. Cool one minute, then sprinkle flour into each mold. Tap in each direction to evenly coat, then tap out extra. Set aside.
Melt butter in small bowl or saucepan with candied Meyer lemon syrup. Mix in sugar. Set aside, let cool.
In a food processor, grind almonds (note: I don’t blanche my almonds – I like them as is. If, however, you’d prefer blanched almonds, do that ahead of time). Add flour and baking powder, and process until mixed.
In a large bowl, whisk eggs and salt for three to five minutes until well-frothed. Whisk in half of flour mixture. Add the butter/lemon syrup mixture. Switch to a spatula, and fold in candied Meyer lemon pieces. Fold in the remaining flour.
Transfer batter into a pastry bag, making sure that the tip is large enough to allow almond chunks to pass through. Pipe batter into tins, making sure not to overfill: 2/3 to 3/4 full should be plenty. Alternatively, spoon batter into molds (my method of choice).
Chill tins in the fridge for two hours, or preferably in the freezer for 30 minutes.
Preheat oven to 350 F. Bake tins for 10 – 16 minutes, depending on how cold (frozen) they got. Rotate tins once. My nonstick tin takes less time to bake than my tin tin: watch your madeleines bake carefully! When the edges turn golden brown, and the center bumps appear cooked (the change is noticeable if you watch them bake), remove pan from the oven. Check to make sure they are cooked through. Quickly invert onto a cooling rack, or pry out with a spoon or knife.
Dip madeleines in reserved candied Meyer lemon syrup, and allow to cool slightly. Serve warm, or at room temperature.