The madeleines, small treats that were ubiquitous during our recent trip to Normandy. Any bakery or patisserie we entered had them on display, in various flavors. From the simple ones to those with chocolate chips or other fillings. We also tried the red velvet and caramel variations. Hard to choose a favorite, all were good.
These coffee madeleines, however, are perfect for coffee lovers. Aromatic and sweet just right, with that delicious and irresistible coffee glaze that wins you over with the first bite.
Preparing the madeleines is not difficult, just follow a few tips for perfect results, both in taste and shape. In fact, madeleines are baked in special shell-shaped molds and one of the features is the hump on the back. But if you follow the steps of the recipe and the refrigeration times, success is guaranteed!
If you like French desserts, try these other recipes of mine:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 18 madeleines
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 tbsp butter
- 1.5 tbsp milk
- 1 tbsp instant coffee
- 2 eggs
- 1/2 cup sugar
- 3/4 cup flour
- 2 pinches salt
- 1/2 tsp baking powder
- 3/4 cup powdered sugar
- 2 tbsp coffee (liquid)
- to taste chocolate sprinkles (optional)
Steps
To prepare the coffee madeleines, melt the butter. Brush the cavities of the madeleine pan with some of the melted butter and place it in the fridge.
Heat the milk, add the instant coffee powder, stir to dissolve it, and set aside.
Brush the cavities of the pan a second time with some melted butter and place again in the fridge.
Beat the eggs with the sugar until a thick, frothy mixture is obtained. Add the milk and coffee mixture and briefly mix with the beaters.
Mix the flour with the baking powder and salt and sift everything over the egg mixture. Mix with the beaters at low speed until no more visible traces of flour remain.
Then add the melted butter and fold in with the help of a spatula. Do not overwork the batter, just enough to incorporate the butter. Place the batter in the fridge for 1 hour.
Almost at the end of the rest time in the fridge, preheat the oven to 350°F (static).
Distribute the batter into the cavities of the madeleine pan with the help of a cookie scoop or a spoon. Tap the pan on the countertop so that the batter is evenly distributed in the cavities.
Bake at 350°F for 9-10 minutes. Do the toothpick test.
Remove the madeleines from the oven, let them rest for 5-10 minutes in the pan, then remove them and let cool on a wire rack.When the madeleines have cooled, put the powdered sugar together with the coffee in a small bowl and mix. You should obtain a thick but not too thick glaze. Dip the madeleines halfway into the glaze and sprinkle with chocolate sprinkles as desired. Let dry and serve.
Storage
Madeleines are excellent freshly prepared, but also the next day, stored in an airtight container.
