Coffee Madeleines Recipes

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COFFEE MADELEINES



Coffee Madeleines image

You'll need a shell-shaped madeleine mold for these delicious sponge cookies. Make the madeleines ahead of time, then store in an airtight container at room temperature up to 3 days or freeze up to 1 week.

Provided by DailyInspiration

Categories     Dessert

Time 40m

Yield 24 madeleines

Number Of Ingredients 12

1/2 cup sugar
2 egg yolks
1/3 cup butter, melted and cooled (no substitutes)
2 teaspoons instant espresso powder
1/2 teaspoon vanilla
2 egg whites, slightly beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup almonds, very finely chopped
espresso icing (optional, but recipe included below, requires instant expresso powder and powdered sugar)

Steps:

  • Grease and flour twenty-four 3-inch madeline molds. Set aside. Beat sugar and yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites until combined.
  • Preheat oven to 375 degrees F. Stir together flour, baking powder, baking soda, and salt in a small bowl. Sift flour mixture over the egg yolk mixture; gently fold inches Fold in almonds. Spoon batter into prepare molds, filling each about half full.
  • Bake for 10-12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds, and cool cookies completely on rack. Drizzle Espresso Icing over madeleines, if desired. Cover tightly and store at room temperature up to 3 days.
  • Espresso Icing: Combine 1/2 teaspoons instant expresso powder and 1 tablespoons water in a small bowl. Stir in 1 cup sifted powdered sugar. Stir in additional water 1 teaspoons at a time until a drizzling consistency.

MADELEINES



Madeleines image

Rustle up these little French sponges for a bake sale or special treat. They're best eaten warm from the oven, served with coffee or tea

Provided by Barney Desmazery

Categories     Dessert, Treat

Time 25m

Number Of Ingredients 5

50g butter, melted but cool, plus extra for the tin
1 egg
50g caster sugar
1 tsp honey
50g self-raising flour

Steps:

  • Heat the oven to 210C/190C fan/gas 6½ and butter eight holes of a madeleine tin (if you have a six-hole tin you'll need to bake in two batches). Beat the egg, sugar and honey together using an electric whisk until pale, fluffy and tripled in volume. Add the flour and a small pinch of salt, and finally mix in the melted butter.
  • Spoon the mixture into the buttered holes of the madeleine tin and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch if using a smaller tin. Best eaten warm from the oven but will keep in an airtight container for up to two days.

Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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