Ginger + Turmeric + Mandarin Madeleines //

“In our own ways we all break. It is okay to hold your heart outside of your body for days. Months. Years. At a time. Heal.” — Nayyirah Waheed

March 1st would have been my 4th wedding anniversary. I speak candidly about this because of how grateful I am for the journey of my marriage ending…how I broke open 3 years ago…how I came alive for myself again. I learned that I can love myself and others so deeply when given the safe space to be who I truly am. Mourning and healing has no timeline. We are all incredibly unique. There is no right way to find it. There is no wrong way to let go. We are all simply going through the ups and downs and trying to be as kind and gentle with ourselves as possible during the process. I wouldn’t be the woman I am today without having my heart broken. I wouldn’t be this strong. This compassionate. This open. This free.

What a beautiful, challenging and opening week it has been. I made a commitment to myself to stop making excuses and start living my life FULLY, and while it might be a bumpy road at times with much to learn, I have never been more excited. Just this past week, I started diving into videography and styling/shooting/directing/editing videos. I started my boxing training (which is kicking my ass, and I love it). And I began the process of becoming a Court Appointed Advocate for abused/neglected children. Life feels full in all of the right ways, and whatever your heart is whispering to you this month, LISTEN. Act. Then, celebrate.

Something about these madeleines (AKA French butter cookies) really did feel celebratory. Maybe it was the fact that I made them on Oscar Sunday, or just the fact that I am celebrating some positive change in my own life. Marcel Proust described madeleines as “a little shell of cake, so generously sensual beneath the piety of its stern pleating.” With that kind of endorsement, how can you say no to these perfect cake + cookie creations?!

I encourage you to lose yourself in the joy of the process today. Wherever you are in your journey or even your heartbreak, hold on tight. It gets better. SO much better. I love you. Now, let’s make some tea cookies!

What you need:

2 eggs

3/4 teaspoon vanilla extract
1/8 teaspoon salt

1/3 cup white sugar

1 teaspoon ground ginger

1 teaspoon ground turmeric powder

1/2 cup all-purpose flour

1 tablespoon mandarin zest

1/4 cup butter (I use dairy-free/soy-free Earth Balance)

What to do:

1. Preheat oven to 375 degrees. Lightly butter 12 madeleine molds.

2. Melt butter and let it cool to room temperature.

3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light and airy.

4. Beating consistently, slowly add sugar, turmeric and ginger and keep beating at high speed until mixture is thick, about 5 minutes.

5. Slowly sift flour into the egg mixture, folding carefully.

6. Add mandarin zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.

7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

8. Use the tip of the knife to loosen madeleines from pan and let them cool on a cooling rack.
9. Serve with tea, almond milk, or a fresh pot of coffee.

2 thoughts on “Ginger + Turmeric + Mandarin Madeleines //

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