INGREDIENTS
2 eggs
4 tbsp. melted and cooled butter
3 tbsp. pureed steamed beets
1tbsp. very soft butter for greasing madeleine pans
1/3 cup very fine light brown sugar (or you can process it into a fine powder) or powdered sugar
pinch of salt
1/2 cup flour plus 2 tbsp. whole rice flour (or all flour)
pinch of salt
1/2 tsp. baking powder
a few drops of vanilla/and or almond extract
optional: powdered sugar for dusting
PROCEDURE
1. Whisk eggs and sugar until fluffy.
2. Mix in the butter, the flavorings and the pureed beets.
3. Sift together the flours and baking powder, then incorporate these into the above mixture.
4. Place about a tbsp. of the batter into each buttered and floured madeleine mold.
5. Bake in a 180deg C (370deg F) preheated oven four about 10-12 min. or until barely firm.
6. Let pastries cool in their molds for about 1 minute before turning them out to a cooling rack. Dust with powdered sugar if desired.
