COFFEE MADELEINES
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
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.
CHOCOLATE MADELEINES
Madeleines are good any time, any where. The chocolate version is guaranteed to please! I love to dip mine in coffee or tea. This recipe came from Epicurious.
Provided by Grace Lynn
Categories Dessert
Time 35m
Yield 36 madeleines
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa and salt.
- Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.
- Fold in the flour, then the melted butter.
- Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
- Refrigerate the filled madeleine pans and the remaining batter for one hour.
- Heat oven to 425 degrees.
- Bake the madeleines just until they are firm and puffed, about 7 minutes.
- Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.
- The madeleines are best when eaten slightly warm or at room temperature the same day they are made.
Nutrition Facts : Calories 75.6, Fat 4.6, SaturatedFat 2.7, Cholesterol 30.8, Sodium 13.1, Carbohydrate 8.3, Fiber 0.5, Sugar 5.6, Protein 1.2
CINNAMON MADELEINES
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Spray madeleine molds with non-stick spray.
- In a double boiler, heat eggs and sugar stirring constantly; whipping in as much air as possible. Remove from heat, let cool.
- Stir in flour add remaining ingredients.
- Fill madeleine molds with a generous amount of batter, but don't spread it out. Bake until lightly browned; approx. 15 minutes. Cool one minute, remove to racks to cool completely. *Extracts can be varied and spices changed to suit tastes. Sprinkle with powdered sugar or dip in chocolate.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 49.6 g, Cholesterol 123 mg, Fat 24.9 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 15.1 g, Sodium 187.2 mg, Sugar 33.5 g
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