Savory Forager’s Madeleine with Bay, Nigella Seeds, Fennel Grass, and Caramelized Onions
For the Madeleine:
Set oven to 350˚F. In a small saucepan, brown butter while infusing with bay leaves. Strain.
In a mixing bowl, fold together almonds, sugar, flour, and egg whites , adding browned butter at the end. Pipe into a greased mold and bake 12 to 15 minutes.
For the Caramelized Onion Jam:
In a small rondeau over low heat, caramelize onions until deep amber brown. Deglaze with water, add glucose and sherry and reduce until thick. Cool and season with salt.
To Assemble and Serve:
Pipe cooled Madeleine with Caramelized Onion Jam. Stuff with Wild onion seeds, pink lady thumb, and fennel grass.