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BLACK OLIVE MADELEINES
10 ounces black olive puree
10 ounces sugar
3 tablespoons water
9 1/2 ounces unsalted butter
3 1/2 ounces almond powder
9 1/2 ounces powdered sugar
3 1/2 ounces all-purpose flour
8 egg whites
Butter and flour madeleine molds. Preheat oven to 375F.
Place the olive puree in a strainer set over a bowl and let drain for 1 hour. Combine the sugar and water in a heavy saucepan and stir until a paste forms, place over high heat and cook without stirring until the sugar dissolves and starts to boil. When sugar caramel is a light amber color, add the black olive puree and stir well to incorporate, remove from heat and let cool.
Put the butter in a heavy small saucepan and place over moderate heat, cook until it starts to foam and turn an amber, remove from heat and cool the pan briefly by putting the bottom in a bowl of ice water, strain the butter through a fine mesh sieve and keep warm.
Combine the dry ingredients in a large bowl, stir to mix. Add the egg whites and warm butter and mix thoroughly, add carmelized black olive mix and stir to incorporate.
Fill the prepared molds using a spoon or a pastry bag. Do not fill them completely as the batter will expand during baking. Bake in a 375 degrees oven until the madeleines start to pull away from the sides of the mold.
Invert the mold immediately to remove them. Serve warm. Makes 48-50 madeleines
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