These involved three different aspects of trying to shoehorn the gin & tonic flavour into the madeleines: the madeleines themselves, the gin glaze, and the gin and tonic gel – just to make sure the flavour comes through, since reasonably complex flavours of gin are not that easy to get into baked items.
So the madeleines are flavoured with lime zest and gin, the gin glaze is just gin and sugar, and the gin and tonic gel is literally a gin and tonic transformed into a gel using powdered xanthan to thicken it. Recipes after the cut!
Gin & lime madeleines
190g unsalted butter
3/4 cup caster sugar
150g plain flour
2 tbs gin
zest of a small lime
optional: food colouring
Preheat oven to 200°C. Use butter to thoroughly grease a madeleine pan.
Melt the butter in a saucepan over a very low heat. Once completely liquid, leave it to stand for 5 minutes so it separates then decant the clear layer off the top (this is clarified butter) and reserve. The thick white liquid left behind can be discarded.
Whisk the eggs and sugar together until thick and white. Add the lime zest and whisk until evenly distributed. At this point, you can add food colouring if you want – I add peach dye paste to the gin and tonic gel later on, so I added a tint of peach dye to the madeleine mixture too.
Fold the flour into the egg mixture, then add the butter and keep folding until combined. Add the gin and stir gently to combine.
Spoon the mixture into the madeleine pans, filling each mould by about 3/4. Put in the oven and bake for 6-7 minutes. Take the pan out and leave to cool for a couple of minutes, then carefully remove the madeleines from the pan and put on a wire cooling rack to cool completely.
1/4 cup of sifted icing sugar
enough gin to make a thin paste when added to the sugar
Add the gin to the icing sugar and whisk with a fork until completely combined. When the madeleines are completely cool, brush this glaze onto the top of them and leave for an hour to set.
Gin and tonic gel
150ml tonic water
juice from 1/4 of a small lime
5 tsp xanthan (I use Texturas Xantana but I think standard powdered xanthan gum is available from health food stores because it’s used in gluten-free and vegan cooking)
Mix the gin, tonic water and lime juice (or just make a gin and tonic however you like to, with the liquid volume totaling about 210-220ml). Add a tiny amount of food colouring of your choice, enough to just tint the liquid (like I said, I used a peach colour, but you could do whatever – except I have to say that if you’re tempted to try green to tie it in with the lime in the recipe, it might end up looking like dishwashing liquid because it will be a transparent green gel). Add 1 tsp of xanthan and blend, either with a stick blender or in a free-standing blender. Add each tsp of xanthan one by one, blending thoroughly after the addition of each. This will form a relatively thick gel. Spoon the gel into a blunt needleless syringe (like this) and pipe a zig-zag line of gel across the top of each madeleine (the gin glaze should help to prevent the gel from soaking in, although it won’t soak in much anyway given how thick it is). If you don’t have a syringe, use a piping bag with a basic round tip with an opening of about 5mm.