The mice have almond ears, the hedgehogs have icing spines.
This presentation is a discovery we made in the French village of Herisson (which means hedgehog). You glaze the fluted side of the cakes with icing; very simple decorations turn them into spine-covered hedgehogs or perky mice.
For a two-tone assortment, glaze half the cakes with white icing, then add chocolate to the remaining icing and glaze the remaining cakes.
Madeleine Hedgehogs and Mice
With an electric mixer, beat 1/2 cup butter or margarine and 1-1/4 cups powdered sugar until fluffy. Add 2 eggs and beat well. Blend in 1 cup all-purpose flour, 1/4 teaspoon vanilla, and 1/8 teaspoon almond extract.
Spoon 1 tablespoon batter into each well-buttered and flour-dusted madeleine cup. Bake in a 350[deg.] oven until lightly browned, 20 to 25 minutes. Immediately turn out onto a wire rack to cool. (If you have only one pan, wash, dry, butter, and flour it again; meanwhile, let batter stand.)
Set rack of madeleines, fluted side up, on a piece of waxed paper. Spoon powdered sugar glaze (recipe follows) over each, letting excess drip off. Working quickly while icing is still soft, insert 2 almond slices to make ears for each mouse.
Let icing dry (it takes about 10 minutes), then use purchased white or chocolate tube icing with a plain tip to add dots for eyes, noses, and hedgehog spines, and swirls for mouse tails.
Serve, or store airtight up to 1 day. Makes 1-1/2 dozen.
Powdered sugar glaze. In the top of a double boiler, combine 2-1/4 cups powdered sugar, 3 tablespoons water, 2 tablespoons corn syrup, and 1/8 teaspoon almond extract. Stir over hot water until thin and smooth. For chocolate glaze, stir in 2 tablespoons grated unsweetened chocolate (for half-recipe, use 1 tablespoon). Remove from heat, but keep pan over water. If icing gets too thick, add a few drops water. Drips of icing can be remelted.
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|Date:||Apr 1, 1984|
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