Mocha Madeleines Recipes
MOCHA MADELEINES
Give the classic French dessert a modern twist with these pretty mini mocha madeleines. These easy cakes are the perfect treat for afternoon tea
Provided by Reader recipe by Isla Atkins
Categories Afternoon tea, Dessert, Treat
Time 30m
Yield makes 12 (or 24 mini madeleines)
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.
- Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.
- Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.
- Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.
- Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.
Nutrition Facts : Calories 152 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ASHLEY'S MOCHA MADELEINES
There are classic madeleines (a la Proust) and chocolate ones, but Ashley Ristau takes hers a step further, with a mocha-flavored batter and an espresso glaze. "It's a marriage of sweet and bitter," which makes the cookies an excellent choice at the end of a meal, she says.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Make the madeleines: Beat eggs, granulated sugar, and vanilla with a mixer on medium speed until frothy, about 4 minutes. Whisk together flours, cocoa powder, baking powder, ground espresso, and salt.
- Fold flour mixture into egg mixture in 2 additions using a rubber spatula. Fold in melted butter until incorporated. Refrigerate overnight.
- Preheat oven to 375 degrees. Butter madeleine tins, and dust with cocoa powder, tapping out excess. Refrigerate prepared tins until ready to use.
- Fill each mold with 1 heaping tablespoon batter. Bake until a cake tester inserted into centers comes out clean, 7 to 8 minutes. Immediately turn out madeleines onto a wire rack.
- Make the glaze: Whisk together confectioners' sugar and brewed espresso. Stir in ground espresso.
- Once cooled, dip half of each madeleine into glaze at an angle; let excess drip off. (Glaze should be opaque when covering madeleines. If too thick, add more brewed espresso. If too thin, add more confectioners' sugar.) Transfer to parchment paper, and let dry until glaze is set, about 30 minutes.
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- For the mocha madeleines: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl, if you’re using a hand mixer, beat the eggs and sugar together for 5 minutes until the mixture is pale and thick. Whisk in the vanilla extract.
- With the mixer running at slow speed, drizzle the melted butter into the batter, mixing just to incorporate. At low speed, gradually add the dry ingredients, stirring just until no streaks of flour remain. Using a spatula, scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly combined. Cover the bowl with plastic wrap, or transfer the batter to an airtight container. Refrigerate the batter for at least 2 hours, or for up to 3 days.
- About 30 minutes before baking, preheat the oven to 375°F (190°C). Set a rack in the upper third of the oven. Generously grease a madeleine pan with soft (not melted) butter, then lightly dust with cocoa powder, tapping the pan upside down to remove the excess. Place the pan in the freezer.
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- In a large bowl, sift the all-purpose flour, baking powder, cinnamon, allspice, nutmeg, and sea salt, and whisk to combine. Set aside.
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- Add a fourth of the dry ingredient and blend just to combine. Add more of the dry ingredient, and blend again to combine. Repeat until the dry ingredients are fully incorporated, making sure not to over-blend. Remove the blender container from its stand and run a spatula on the inside of the container, just to make sure no pockets of dry ingredients remain.
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- Sift together the flour, baking powder, cocoa and salt in a bowl and set aside. Using a hand mixer fitted with the whisk attachment, beat the eggs and sugar together in another bowl on medium speed for two to four minutes or until the mixture is light and fluffy. Beat in the vanilla extract to combine.
- Using a spatula, gently fold the dry ingredients into the wet mixture. Stir into the melted butter the two tablespoons of coffee before folding into the mixture.
- *CHILL THE BATTER* Cover the batter with plastic wrap, making sure to press the wrap against the surface of the batter so it creates an airtight seal. Chill the batter for three hours or up to overnight (batter will keep refrigerated for two days) to get the humps.
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