This madeleine recipe was inspired by my trips to Vermont, where I’d occasionally break up my usual coffee order with a maple latte. The bitter notes from the coffee help tame the syrupy sweetness of the maple, which makes an appearance in both the batter and the glaze. Paired with your favorite hot beverage of choice and these little cakes will transport you to a cool New England morning even on the hottest of summer days.
Coffee Maple Madeleines
Servings: 8
Equipment
- 1-2 Madeleine pans can use mini muffin pans, but cook times will vary
- stand mixer or hand mixer optional
Ingredients
- 114 g of unsalted butter
- 2 eggs room temperature
- 100 g granulated sugar
- 1 generous tsp of instant espresso
- 1/4 tsp of bakers spice optional (can also sub for 1/8 tsp of nutmeg)
- 1 tsp of maple syrup
- 115 g of all purpose flour
- 1/2 tsp of baking powder
- 1/8 tsp of salt
Ingredients for Maple Glaze
- 100 g of confectioners sugar
- 1-2 tbs of maple syrup
- 1 tsp of melted butter
- 1 tbs of milk
Instructions
- Brown butter in saucepan, stirring continuously to make sure it doesn’t burn. Set aside to cool.
- Whisk eggs and sugar until it reaches the ribbon stage. This means that the mixture will be pale, thick, and drip down in ribbons when you lift the beaters. I recommend using a stand or hand mixer for this as it takes a while, but you can also mix by hand.
- Add in coffee, maple syrup, and spice (if using) to egg mixture and beat until combined
- Mix flour, baking powder, and salt in a separate bowl
- Fold in half the flour mixture until just combined, then fold in the second half. Be careful not to deflate your batter. A gentle hand is key.
- Temper your butter by adding in a few spoonfuls of batter into the butter and whisk thoroughly until combined. It will look like egg drop soup at first, but keep whisking, it will come together!
- Add the butter/batter mixture into the rest of the batter and fold in until incorporated. The batter will look glossy, that’s what you're looking for.
- Cover and refrigerate for 30 minutes to an hour. I find the sweet spot tends to be about 45 minutes, but don’t exceed an hour.
- 5-10 minutes before you take your batter out, preheat your oven to 350
- Either coat your madeleine tin with melted butter, or spray with cooking spray. I haven’t had any issues using either method, so personal preference prevails.
- Spoon roughly about a tablespoon of batter into each mold. Be careful not to overfill, as they will spill out of the molds while baking if too full
- Bake for 10-12 minutes, until firm and springy
- While madeleines are baking, make the glaze:
- Combine confectioners sugar, 1 tbsp of maple syrup, 1 tbs of milk, and 1 tsp of melted butter in a small bowl. Taste test and if needed, add in another tbs of maple syrup to increase flavor and help thin out glaze. If glaze is still too thick, add in a tsp of milk at a time until it’s at the consistency you desire. Keep in mind that the warm madeleines will help thin the glaze, so you don’t want it too runny, but not too thick either.
- After madeleines are done, turn them out on a wire rack to finish cooling. While warm, dip the shell side down into the glaze, and replace on rack to let set.
- Enjoy!