Organic Peppered Madeleines & HimalaSalt Agave Caramel

Organic Peppered Madeleines & HimalaSalt Agave Caramel

Originally posted on my old blog February 24, 2009, this recipe creates a delicate dessert bread, flavored with either lemon or orange, and peppered with HimalaSalt Organic Peppercorns. The high essential oil content in the pepper makes it especially aromatic, fragrant, and a delicious balance to ice cream and sweet agave caramel.



* 1 1/4 cup organic pastry flour

* Pinch of HimalaSalt Fine Grain

* 1 tsp baking powder, non-aluminum

* 2 eggs. organic free-range

* 1/2 cup organic powdered sugar

* 1 tbs lemon or orange juice

* 6 tbs butter, melted

* Grated rind of lemon or orange

Preparation: Preheat oven to 375F and grease a 12 cup madeleine cake tin. Sift flour and baking powder together. In another mixing bowl, beat eggs and icing sugar together until mixture is thick. Fold in rind and juice (either lemon or orange). Fold in some of the flour mixture and then the melted butter, alternating until both are completely mixed. Let stand for 10 minutes, then spoon into tin. Bake for 15 minutes, and rotate the tin halfway through. Dust with icing sugar before serving. Makes 12 Madeleines.cakes.

Plate with organic ice cream, either dairy, rice dream, or yummy coconut based vegan ice cream, there are so many choices... and drizzle with agave caramel, dusted with a grating of fresh HimalaSalt, using the HimalaSalt Zen Cube & Stainless Grater.

Agave Caramel Sauce

• 1 cup organic agave nectar
• 6 Tbsp organic butter
• 1/2 cup organic heavy whipping cream

NOTE: Be careful making this, caramel bubbles and gets hotter than boiling water! Not safe for kids to make, be sure to have everything ready to go at once. Heat agave moderately on high heat in a large heavy-bottomed 2-quart or 3-quart saucepan. Stir vigorously as it begins to bubble. As soon as it comes to a boil, stop stirring. Add butter, whisk until melted, take the pan off the heat. Slowly add cream, continue to whisk. Note that mixture will bubble up, so be sure to use large pot. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Stores in frig for up to 2 weeks. Warm before serving. Makes a little over one cup of sauce. Serve with Organic Ice Cream, Madeleines, use the HimalaSalt Zen Cube & Grater to lightly salt the caramel for exquisite flavor and balance.