Bottoms up….

I do not hide my disdain for hot weather. So you can imagine how very unhappy I was this weekend when our outdoor thermometer read 92F. No, no, no. I pay extra money to live in a temperate climate here people. They don’t put air conditioning in our homes for a reason. So the days leading up to that were less than pleasant and no cooking or baking were done.
The deadline for Tuesdays with Dorie was breathing down my neck but all I wanted to do was sit around with the fan on me and drink fruity cocktails. My friend T back in Arizona made the best Sangria each Summer. Unlike normal Sangria, this one was made with white wine and peaches. It was made especially for me since I can’t have red wine(it triggers migraines :( ). It was basically white wine(usually Pinot Gris), orange and lemon slices, club soda, sugar and sliced peaches. It did a great job of chasing the heat away.
Having that Sangria on my mind, I decided that I would translate that somehow into my madeleines(this weeks pick by Tara of Smells Like Home). I diced up the peaches and let them swim around in white wine for a while. Added some orange and lemon zest to the batter and tried to think cool thoughts. Though not nearly as refreshing as the Sangria, the flavors were there and made me long for a glass of my friends concoction even more. :(
The good news is the tides are already changing and the raining cooler weather is rolling in…which is good because I’ve got baking to be done!

White Peach Sangria Madeleines

2/3 cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup sugar
Grated zest of ½ an lemon
Grated zest of ½ an orange
1 white peach, peeled and diced to 1/8-inch cubes
2 TBSP Pinto Gris(or other white wine)
2 large eggs, at room temperature
1 teaspoons pure vanilla extract
6 TBSP unsalted butter, melted and cooled
Place peach pieces in a small bowl. Pour in wine and toss. Allow to macerate for at least one hour. Drain any excess wine from the peaches. Set aside.

Whisk together the flour, baking powder and salt. Set aside.

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon and orange zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Fold in peaches. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter(right after they come out of the oven). Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Peach Glaze:

1 cup powdered sugar
3 TBSP peach juice

Whisk together until incorporated.

Dip one side of Madeleines into glaze and let set up before serving.

Source: Adapted from Baking From My Home to Yours by Dorie Greenspan


  1. A nice twist to a traditional recipe :-)

  2. boozy madeleines–who needs a crappy cup of tea? this was a great idea–cheers!

  3. Brilliant adaptation! You are most clever.
    (I am totally with you on the hot weather. On Thursday, I will have a plaster cast for a month. I am REALLY looking forward to that for the sticky hot weather we get here!)

  4. This sounds terrific, and I love the idea of the glaze, which I will try next time I make these.

  5. White sangria madeleines sound delicious! And 92F – ugh! Here’s to hoping it cools down so you can get back to baking!

  6. Send your warm weather my way! I’l take it gladly.

    Nice photos today.

  7. Oh yeah, I would take the warm weather too! Lovely job on the madeleines. I will have to try a fruit flavoring in mine sometime.

  8. They are so beautiful, Pea! And I love the twist on them.

  9. Ooooh, a madeleine crossed with a Bellini — now what could be bad about that???!

  10. What a lovely variation. I had a short unhappy stint of heat-wave-induced-non-baking as well. I’m glad it’s cooling down where you are, you know you had TWO unsmiley faces in your post. You’d better turn those frowns upside down lady.

  11. Oh…every week I look forward to seeing what you come up with. What a great variation!

  12. Cocktails and desserts go so well together, you know they way to this girl’s heart!

  13. Ooh, peach. That sounds really yummy. We need a way to cool off down here, too. It was almost 100 yesterday. Hot weather is normal for Texas, but it’s not supposed to be this hot quite this early. Ugh.

  14. OK woman, YOU HAVE GOT TO STOP THIS! How can I go on living when I can’t eat any of your amazing creations????! What ever will I do??!

  15. Oh Sangria!

    Your Madelines look great! I like the peach idea.

  16. Mmm. You can’t go wrong with Sangria. They look fabulous.

  17. Wow! These sound wonderful!

  18. i hate the weather here too. its so freakin’ hot. your white peach sangria madeleines are calling out to me now.. argh.

  19. Mmm, that sangria sounds divine!

  20. Really, your variations are so inspiring! And the photo was funny and darling. Hope it cools down.

  21. I feel your pain sista. Here in Socal we’re getting crazy heat wave and I aint happy about that! I supposedly afford a home here b/c of the gorgeous weather so whats up with this heat!? LOL. I love visiting your blog b/c you always approach every recipe with your own variation. Way to put your boozy stamp on a french cookie ;)
    Clara @ I♥food4thought

  22. Very interesting take on these cakes. I agree with the weather – we don’t have air conditioning at this place in San Diego, so I had to wait until night came around to bake the madeleines so I wouldn’t end up sweating too much :-)

  23. Ooohhh – white peach sangria + a cookie – yum! Beautiful!!

    Thanks for the recipe tip for the other madeleines!

  24. Oh goodness, you added liquor to what already sounds like a heavenly treat.

  25. I love the original recipe a lot, but your adaptation seems to make it infinitely better. You are brilliant, Peabody! Speaking of hot weather, I have recently moved down to the South, can’t imagine how Summer will be like…..

  26. I can’t believe it’s been so warm! I live in DC, and it’s been a surprisingly cool May. Today it’s barely going to make it to 60 degrees!

  27. Both the sangria and the sangria madeleines sound perfect. What a kitchen genius you are! Are you loving the rain today?

  28. mmm, what a great flavor! this is genius :) and the madeleines look so yummy with the glaze!

  29. Yum! What a lovely flavor combination!! Way to beat the heat!

  30. OMG – YUM!! What a clever idea! They look fantastic!

  31. Well then you’d LOVE living where I live, Peabody – it’s freezing year-round!! Right now, it’s about 40°F!! We RARELY have warm days.

    Wow, White Peach Sangria madeleines??? What a fun, refreshing flavor for a cookie!

  32. Sangria! I knew there was something I liked about the summer. ;)

  33. Sometimes I forget about Tuesdays with Dorrie and was wondering why there were so many madeleines on my google reader this morning!

    You think peach sangria is good? You should try white pear sangria!

  34. What a creative idea!

  35. I love that twist on the madeleine! Sounds refreshing! I also dislike the hot weather Peabody… and I live in South Florida. Go figure!

  36. Your madelines look delicious! I don’t like the hot weather either, but I wouldn’t mind if we could break above 65 over here. It’s been a chilly spring…

  37. Oh I hate migraines they are the worst! Your twist on a traditional madeleine recipe is the best!

  38. These look soooo yummy. Its the stuffy madeline’s slutty twin sister. I love it;)

  39. It’s supposed to be hot, but for some reason it’s still frigid here in Ithaca… I even woke up shivering this morning :(
    On the plus side, I have a brand spankin’ new madeleine pan I bought from C&B last month and a free afternoon :)
    what a great idea to incorporate the peach sangria, Peabody!

  40. I hear yah on the heat…luckily it was pretty cool this morning and the weather should be great today. Of course now I’m craving Sangria!

  41. Gorgeous photos!

  42. Well done as always! Beautiful pictures and delicious sounding variation! I am impressed as always! :-)

  43. lovely variation, i bet these tasted fantastic! and i’ll trade my rainy may afternoons for your 90+ weather any day!!

  44. They look melt in your mouth good. I love the madeleine dropping out of the glass.

  45. What a good summer treat! I totally want one!!

  46. Always Peabody, those just look so beautifully delicate and I can’t resist white peach.
    You & I must be related somewhere. I feel as if I’ve melted when it’s anything over 85 and we’re way into the 90’s now. And I slow so way down.

  47. Glad it’s getting cooler. Just left LA yesterday…90 degrees or more each day, preceded by at least that temp. here at home for a few days before the trip. Ugghh.
    These cuties are darling. Love the white peach, wine, lemon and lime combo and tiny size. Bet they would taste good with some of that Sangria.

  48. I love sangria…You should have tried dipping the madeleine’s in some homemade stuff…yummmm!

  49. Wow. Just… wow. I wish I’d had your sangria inspired madeleines this weekend as the thermometer here tipped 105.

  50. oh dear. I think I’m going to have to make these for my mom this weekend. She loves sangria. Well so do I! LOL. Great job! They sound delicious!


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