Pink Grapefruit and Rosemary Madeleines | A Guest Post from Twigg Studios

I’m off for an impromptu overseas trip this week. I plan to relax and relish in the awe of new surrounds, sights and experiences. In the spirit of new experiences and as I travel, I have lined up a guest post from one of my favourite bloggers.

Today’s guest post is brought to you by the fabulous Aimee of Twigg Studios. I stumbled upon Aimee’s blog, soon after starting my own. Her french inspired treats; in particular, all her creatively flavoured macarons and decadent cakes drew me in – validating our equal love for all things french and sweet.

Pink Grapefruit and Rosemary Madeleines | A Guest Post from Twigg Studios

Aimee’s photography and styling is breathtaking. And her recipes and flavour combinations, refreshingly unique. Her voice is so real and truthful that through her blog, I feel like I’ve grown to know her well… despite living countries apart. Simply put, both Aimee & Twigg Studios are wonders.

This recipe is for Aimee’s Pink Grapefruit and Rosemary Madeleines. I made them. And they are deliciously moorish and addictive. The bright, tart and citric flavour of grapefruit when combined with the herbaceous notes of fresh rosemary is pure genius.

Pink Grapefruit and Rosemary Madeleines | A Guest Post from Twigg Studios

Pink Grapefruit and Rosemary Madeleines
 
Aimee’s notes: "The combination of the grapefruit and rosemary gives these madeleines a wonderful fragrant flavour and will have you wanting to eat more than one. Make the cake batter at least 12 hours before and keep it in a lidded container in the fridge."
Ingredients
  • Zest of half a pink grapefruit
  • ¾ cups + 1 tbsp. / 160 g granulated sugar
  • 1⅓ cup + 1 tbsp. / 175 g cake flour
  • 2 tsp. baking powder
  • 1 tbsp. honey
  • 4 eggs
  • 12 + 2 tbsp. / 180 g butter, melted (divided)
  • ¼ tsp. finely chopped rosemary
Instructions
  1. Using a grater, remove the zest from the grapefruit. In a large bowl, add the grated zest with the sugar. In another bowl sift together the cake flour and baking powder. Add the honey to the bowl containing the zest and sugar, then add the eggs and whip until pale. Sift then fold in the flour mixture then finally add the 12 tbsps. of melted butter and chopped rosemary. Gently combine.
  2. Cover the mixture and place in the fridge overnight or for at least 12 hours. The following day, with a pastry brush and using the remaining 2 tbsp. of melted butter, grease the madeleine moulds then dust with flour. (If you don’t have madeleine moulds you can use dessert spoons propped up with some tin foil/paper – grease and flour them the same way as you would with the regular moulds).
  3. Pre-heat the oven to 200 C / 390 F. Refrigerate the moulds for 15 minutes to allow the butter to harden, then fill the moulds with the batter ¾ to the top. Tap them on a work bench to bring any bubbles to the top. Bake for 8 minutes. Allow to cool slightly before removing from moulds.

Pink Grapefruit and Rosemary Madeleines | A Guest Post from Twigg Studios

43 Comments

  • Reply easyfoodsmith January 31, 2015 at 4:31 pm

    Her styling indeed looks inimitable. Lovely guest post ladies.

  • Reply Maggie | Omnivore's Cookbook January 30, 2015 at 12:18 pm

    At first I thought wow, you changed your photography style! Then I found this’s a guest post 🙂 The madeleines look so delicious and beautiful. Hopping over to check out Aimee and Twigg studio!

  • Reply Kelly - Life Made Sweeter January 29, 2015 at 7:13 am

    These are gorgeous! Love the grapefruit and rosemary combo! Hope you have a wonderful t trip!

  • Reply Bec January 27, 2015 at 11:14 am

    What stunning photos… they are such a dream. I have not made madeleines before and am just waiting for the perfect french madeleine tray. Thanks for sharing this recipe x

  • Reply Miranda @ Cookie Dough & Oven Mitt January 26, 2015 at 11:47 pm

    Ohhh! What a beautiful post! I can’t get enough of the grapefruit! I had to give this recipe a try! These photos are gorgeous.

  • Reply Rebecca @ DisplacedHousewife January 26, 2015 at 6:03 pm

    These sound heavenly!!

  • Reply Aysegul January 26, 2015 at 5:43 pm

    Her photography is just as amazing as yours. Breathtaking!
    Enjoy your vacation!

  • Reply Jessica | A Happy food dance January 26, 2015 at 3:51 pm

    These look amazing and Aimee’s pictures are beautiful – what a great guest post!

  • Reply Christine January 26, 2015 at 2:19 pm

    The flavor combo sounds just like something I need right now on this cold, snowy day! I don’t have a madeline pan so this idea is great!

  • Reply Agness January 26, 2015 at 12:33 pm

    I absolutely love this recipe! Omomomo! It’s that hard to make and so yummy!!

  • Reply Renee January 26, 2015 at 11:18 am

    Enjoy your trip! and these look amazing!

  • Reply Martyna @ Wholesome Cook January 26, 2015 at 10:33 am

    That is such a brilliant idea – to use spoons to bake these on! Lovely recipe, and one I must try.

  • Reply Christine | No Gojis No Glory January 26, 2015 at 4:39 am

    I’ve always wanted to try making madeleines, and this might be the perfect recipe for my first attempt. The flavor combos are really interesting, and who would’ve thought you could use spoons! Such a great idea for people like me who have very little baking equipment. Hope you enjoy your trip!

  • Reply Jen L | Tartine and apron strings January 26, 2015 at 1:52 am

    Seriously genius! Did Aimee bake the madeleines in those spoons. What a creative mind. I am sure these madeleines taste genius as well!

  • Reply Ashley January 25, 2015 at 9:53 pm

    I have wanted to make madeleines for so long now – rosemary and grapefruit sounds like an awesome combo! And enjoy your trip!

  • Reply Grapefruit Rosemary Madelines | beerfoodandhannah January 25, 2015 at 8:22 pm

    […] Butter and Brioche […]

  • Reply Kristi @ Inspiration Kitchen January 25, 2015 at 3:42 am

    I absolutely *love* grapefruit! It’s so juicy, fresh and brings such great citrus flavor to everything! I love this recipe!

  • Reply clarice January 25, 2015 at 2:35 am

    A beautiful flavor combo. Clarice

  • Reply Christina @ Bake with christina January 25, 2015 at 1:45 am

    The photography is stunning! And those madeleines looks SO yummy, I’m lovin’ all of those flavors! Pinned 🙂

  • Reply daria January 24, 2015 at 7:09 pm

    what a great idea to use the spoons instead of molds! I honestly never thought of that.

  • Reply Grace @ FoodFitnessFreshAir January 24, 2015 at 6:01 pm

    Loving all the contrasts of winter grays and citrus fruits that have been popping up in my newsfeed lately. Beautiful!

  • Reply Teresa Blackburn January 24, 2015 at 4:53 pm

    Stunningly beautiful. Love the use of spoons to bake in. Just terrific.

  • Reply Nguyet @ Taming of the Spoon January 24, 2015 at 4:18 pm

    I finally had my first madeleine a month ago and it was delicious. This recipe looks intriguing. I never realized you could change the flavor profile of madeleines so much.

  • Reply Traci | Vanilla And Bean January 24, 2015 at 2:07 pm

    Oh the flavor profile is lovely, Thalia! I haven’t made madeleines at home due to not having the proper baking dish. But look at those spoons! No more excuses. I’ll be heading over to check out Aimee’s blog. Hope your trip is fabulous, Thalia!

    • Reply thalia January 24, 2015 at 8:02 pm

      Thanks Traci! x

  • Reply Jess @ whatjessicabakednext January 24, 2015 at 1:29 pm

    These madeleines look delicious! Love the rosemary and grapefruit, such a great flavour combo!

  • Reply Maureen | Orgasmic Chef January 24, 2015 at 12:36 pm

    These are so delicate and lovely. The flavor is outstanding!

  • Reply Millie | Add a little January 24, 2015 at 6:51 am

    These are such a gorgeous selection of photos Thalia! My mouth is watering!

  • Reply Tammy January 24, 2015 at 6:23 am

    Beautiful photos…these Madeleines look so lovely and sound delightful! xo

  • Reply Mary Ann January 24, 2015 at 3:06 am

    I hope you have a wonderful trip. I love Aimee’s photography and the madeleines look delicious and so different. Can’t wait to try!

  • Reply Jess @ Eating with Alice January 24, 2015 at 2:14 am

    These madeleines look absolutely divine! I love the idea of combining grapefruit and rosemary. Hope you enjoy your overseas trip!

    Jess x
    http://www.eatingwithalice.com

  • Reply Chrissy January 24, 2015 at 1:23 am

    I love the impromptu overseas trip! I suspect one may happen for me this April. Enjoy yourself!

  • Reply Trish @ Well Worn Fork January 24, 2015 at 1:11 am

    lovely all around!

  • Reply Valérie January 24, 2015 at 12:40 am

    I only know those industrial-made madeleines and I never really liked them, but I think your just turned my world upsite down (in a positive sense)! I just have one question, would you think the recipe would also work using bloodorange? I often find grapefruit too sour for my taste.

    • Reply thalia January 24, 2015 at 12:44 am

      It could easily be adapted to use blood orange or another type of citrus.

  • Reply Lynn | The Road to Honey January 24, 2015 at 12:23 am

    These look quite scrumptious. I’m sure the grapefruit/ rosemary flavor combination is divine.

  • Reply Alice @ Hip Foodie Mom January 24, 2015 at 12:02 am

    I will definitely check out Aimee and Twigg Studios!! and using dessert spoons in place of the madeleine molds is genius!!!

  • Reply Tessa | Salted Plains January 23, 2015 at 10:03 pm

    These are beautiful! The tart of the grapefruit with savory rosemary sounds just wonderful. Always look forward to posts from both of you lovely ladies!

  • Reply Katherine January 23, 2015 at 9:20 pm

    We have a big grapefruit tree in my yard, and I can’t get enough grapefruit this winter! Aimee’s picture and recipe are amazing. I’ve never thought of combining rosemary and grapefruit!

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