Amarula what? Was that your first response? Don’t worry; it was mine too. Turns out there is a tree in Africa, a marula tree, that bears a delicious nutty/citrus tasting fruit. And the fruit has been made into a uniquely tasting liqueur. To be fair, I probably shouldn’t call the flavor unique because I don’t have much (any) experience with liqueur. For all I know they all taste like this (probably not though, right?). This recipe is way outside my usual repertoire. I am more of a “full glass of water” girl than a “stiff cocktail” girl. This is, in fact, the only recipe I have shared (or for that matter created) using liqueur.
A bunch of bloggers are gathering this week to celebrate Thanksgiving (more about that below). Thanksgiving has been my favorite holiday since I was a child. And while it started as a love for family gatherings and larger-than-life food spreads, it has grown into a deep appreciation for the holiday’s sentiment. It is a day dedicated to being thankful. It’s the one time of year you run less of a risk of getting an eye-roll for expressing gratitude. I don’t know why expressing gratitude has gotten a hokey name, but it seems like it has.
What I enjoy most about Thanksgiving is expressing and hearing others express deep thanks for this incredible life. I’m talking about the kind of gratitude you feel when you look deep into the eyes of someone you love. The kind of gratitude that is humbling and has you feel deeply connected to the past, present, and future. I like any excuse to feel this kind of gratitude. And that is what Thanksgiving is to me. A time to share my gratitude verbally and hear others do the same, which always has the effect of deepening my experience of thankfulness. And then there’s all the food! This holiday might have been invented for me.
Eye-rolls or not, I am blessed for all that this life has given me and I will unabashedly be expressing that on Thanksgiving Day (and hopefully all the days leading up to it, because why limit ourselves?). On my list of things to be grateful for, will be my remarkable family, my steadfast friends and partners in life, my abundant access to food and new tastes, my home and my access to shelter, running water, and First World amenities, my ability to enjoy the sights, smells, sounds, and sensations of this world, and so much more. AMEN!
Meghan from Cake ‘n Knife and Susannah from Feast + West had the brilliant idea to bring a bunch of bloggers together to celebrate this food-filled holiday, albeit virtually. I figured an alcohol laced dessert was in order. If you are lacking inspiration, or feel like you are in a Groundhog Day holiday-food nightmare, check out the rest of these unique and creative Thanksgiving dishes here – Part 1 & Part 2. Remember to keep checking back all week as new recipes are added. And follow the event on Instagram with #blogsgivingdinner.
I thought long and hard about what dish I wanted to “bring” to the gathering and settled on these unique little madeleines. They are:
- Really easy to make, which makes them a great last minute take-along item.
- Unique to the cookie and dessert platter present at most Thanksgiving celebrations.
- Gluten-free AND moist and cakey for you or any guests coming to your gathering with a gluten sensitivity who don’t enjoy eating hockey pucks.
- Pretty and festive.
I have a special thanks to give to Kristy from the blog She Eats who introduced me to Amarula cream. I am lucky enough to be one of her recipe testers for her new cookbook – Cooking with Cocktails (coming Fall 2016!!). I am so happy that her talents in the kitchen and her amazing photography will now be recognized by a wider audience and in print form. So far all I have to say is, “YUM!” Kristy introduced me to amarula cream in one of her top secret, you wish you were me, recipes. The flavor was smooth, intriguing, nutty, and alluringly unidentifiable. Nothing like what I have tasted before. What really struck me was how perfectly it paired with baked goods. I hope these madeleines are a welcome departure from your usual recipe.
- ⅔ Cup sweet white rice flour
- 1 Tablespoon arrowroot powder
- 1 Teaspoon baking powder
- ¾ Teaspoon salt
- ¼ Cup amarula cream
- 3 Tablespoons ghee or unsalted butter, melted
- 2 Tablespoons maple syrup
- 1 Teaspoon vanilla
- 2 Eggs
- Mix together dry ingredients.
- Mix together wet ingredients, beating vigorously.
- While whisking, pour your wet ingredients into your dry ingredients. Mix well eliminating any lumps.
- Cover with plastic wrap and refrigerate for 45 minutes.
- Preheat oven to 375F convection bake.
- Spray madeleine pan with oil.
- Remove chilled batter from fridge and spoon into madeleine pan.
- Bake for 10-15 minutes until madeleines are lightly browned and an inserted toothpick comes out clean.
- Best just after they finish cooling. Store in a tightly sealed container and pop into the toaster oven before eating to get a nice and crispy exterior. They freeze really well if you can't eat them all at once.
Those couldn’t look more perfect! And I can’t believe they’re gluten free too. What a great idea to do a blogger Thanksgiving! I bet that’s going to be one of the most delicious Thanksgiving meals ever 🙂 Have fun!
Eeee Thanks Liz! You should join in next year. What is Thanksgiving without a vegan dish?? 🙂
I am soooooooo intimidated by madeleines. I bought a pan years ago but have yet to use it BUT.. seeing your post is just the nudge I need to get my butt in gear. Love that these are gluten free and that they contain a little extra flavor boost from the liqueur. Must. Find. Amarula. Cream.
No way! You do WAY more challenging things on your blog! It is just a fancy cupcake pan. Break that bad boy out. I can’t wait to see what you create. The Amarula Cream was really easy to find so you shouldn’t have any trouble. xoxo
Ahhhhhh!!! These look so unfreakingbelievably (is that a word?) good Kathryn! I want them. RIGHT NOW. Never mind you testing recipes for me – I want to make YOUR recipe! 🙂 So going to do it this weekend too.
PS. Thank you for testing recipes for me. You. Are. The. Best. Ever. I appreciate you more than you know. xoxo!
It definitely SHOULD be a word! I think you’re going to love them…that Amarula mmmmm! Testing recipes for you has been really tough work, but someones gotta do it 😉 xoxoxo!
My mother drinks Amarula nearly daily in her espresso, so I will have to make this dessert to share with her! Great idea on the bloggers’ Thanksgiving – enjoy!!!
Amarula in espresso! YUM! That has got to be a great combination. Thanks Ksenia <3
I love this new flavor discovery Kathryn! Its new to me too, and I love how you added it to these cute little cookies. I also love your words here on thankfulness, and I’m truly thankful we can both have all of those things on our list and count them as huge blessings. Even the running water bit. Its so huge and often overlooked. Thank you for the sweet reminder, and for contributing to this beautiful thanksgiving season! xo
Hi Jessie! It is a challenge not to take our day-to-day lives for granted. However, after just a moment of consideration I am overwhelmed with gratitude. There is so much to be grateful for and so much to express everyday. Thanks for stopping by <3
Your definition of Thanksgiving totally warmed my heart and has me even more excited for the holidays 🙂 And these madelines look perfect! I love finding new flavors. Beautiful, Kathryn!
So happy to hear that Erica <3
Thanksgiving is my favourite holiday because, well, giving thanks is wonderful and isn’t done often enough! Whenever I have a bad day I remind myself that there are so many things to be thankful for (food, a roof, friends and family, a job) and it really puts things in perspective for me. These madeleines look so perfectly golden, I would love to have one with a cup of tea. I’ve never heard of amarula before but I am just like you: a full glass of water gal, hehe. xo
Hi Genevieve,
I completely agree. Being full glass of water gals makes these cookies even more intriguing and interesting to the taste buds. xoxo
Hey Kathryn! I know exactly what you mean, I always feel a bit cringy expressing gratitude, like I’ll be mocked or sound gushing, but it is SO important to remind ourselves and to be thankful for what we have, and an important way to cope with life’s problems too. It’s keeping it real. It’s so hard to do. Beautiful biscuits! xx
Hi Susannah! Thanks for sharing your thoughts here. I agree that expressing gratitude is critical to our well-being. I like how you put it, “keeping it real” <3
I love the little backstory you gave us about Amarula cream, saves me from going on Wikipedia! I have been aching to get a madeline baking pan and I can’t wait to experiment! These look lovely! And oh a taste tester for a cookbook sounds like so much fun!
Hi Linda,
I just got my madeleine pan and it is really fun and full of possibilities 🙂 Taste testing is my calling LOL
kathryn these madelines are so sincere and beautiful – my perfect kind of cookie (they evoke tea time for me, and this is my most highly prized time). i have not been able to taste amarula yet – but i love the sounds of its origin. i share your thoughts on thanksgiving completely – i am a cornucopia myself, overflowing with gratitude for all that is. much love. ♥
I’ve always wanted to get into tea drinking, but it hasn’t happened for me yet…maybe some day. These would be so perfect with tea. Very sophisticated 🙂 xoxo
“Amarula what?”. Haha! That’s the first thing I said in my head when I saw that word. Your beautiful picture of the Madeleine’s made me want to know more about this recipe. Gorgeous photography. These look AWESEOME! I’ve made Madeleine’s before, but not gluten free and not with Amarula, so I definitely want to try this recipe.
We are in sync! Thank you for your sweet words. The Amarula adds such a nice flavor and depth. I think you’ll love them.
wow these look delicious!! : ) I love madeleines (not just cuz it’s my name…heh heh). but wow seriously these look perfect. you even got the the little “poof” on the backside which proves they were baked perfectly!
Hey Madeline glad you like the madeleines har har…so bad! I didn’t know the poof on the backside was an indicator of madeleine success! I trust you <3
I have never made madeleines before, but must say they look delightful.
And what a lovely virtual Thanksgiving party to be apart of and this does sound like the perfect dessert to bring along.
Thank you so much for sharing and hope you have a loely Thanksgiving surrounded by friends and family 🙂
Hi Kimberly! This was my first whack at madeleines. They are really easy and present so well. Thank you for the Thanksgiving wishes! xoxo