Madeleines with lemon-grapefruit posset and clementine granita

Killller Madeleines and a trio of citrusy, sunshine-y desserts

Clockwise from top left: Lemon Madeleines; side view of Madeleine; scaling batter; lemon-grapefruit posset; posset with clementine granita dusted with Tajin and Madeleines

It’s spring, but have you seen the citrus in the markets?! Truckloads of spectacular mandarin clementines at Berkeley Bowl, which is what I used in the granita. I couldn't wait all week to post this posset/Madeleine/granita trio—and the dusting of Tajin makes it even more flavorful (Tajin is a brand of Mexican seasoning made with chile peppers, salt, and dehydrated lime juice, available in many grocery stores).

While we wait for more fruit to come into season, I’m super into this season that screams sunshine and refreshing desserts. I have another citrus dessert lined up for next Friday that I cannot wait to post, and it also uses buckwheat flour, which is something I’ve been wanting to feature.

Also, these Madeleines are killer!

There’s a lot to say about Madeleines, and besides the obvious Proust association, they are kind of like the sour-dough-baking-cult of cakes—strongly held opinions on the right way to make them, secret recipes handed down, lengthy articles about proper procedure, and what constitutes the ideal Madeleine that we are all after; the little hump; soft and cakey; tight yet light crumb.