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.

COFFEE MADELEINES



Coffee Madeleines image

These espresso madeleines are not only delicious, but make a beautiful presentation with the espresso icing drizzled over them.

Provided by Daily Inspiration S

Categories     Other Desserts

Time 40m

Number Of Ingredients 11

1/2 c sugar
2 egg yolks
1/3 c butter, melted and cooled (no substitutes : )
2 tsp instant espresso powder
1/2 tsp pure vanilla extract
2 egg whites, slightly beaten
1/2 c all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 c almonds, very finely chopped

Steps:

  • 1. Grease and flour 24 (3-inch)madeline molds. Beat sugar and yolks in a medium mixing bowl with an electtric 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.
  • 2. 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. Fold in almonds. Spoon batter into prepared molds, filling each about half full.
  • 3. 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, losen cookies from molds, invert pan lightly onto a wire rack. Remove molds and cool cookies completly on rack. Drizzle with espresso icing (below) if desired. Cool completely and store at room temperature up to 3 days.
  • 4. Espresso icing: Combine 1/2 tsp. instant espresso powder and 1 tbsp. water in a small bowl. Stir in 1 cup powdered sugar. Stir in additional water, 1 tsp. at a time, until it reaches drizzling consistency.

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