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Espresso Madeleines

By July 27, 2017 indulge, recipe series, recipes, sweet

A super simple recipe for fluffy chocolate and espresso madeleines! You can’t go wrong!  

Espresso Madeleines | Anisa Sabet | The Macadames-5-14

Recipe for Espresso Madeleines by Anisa Sabet for The Macadames. 

I’ve had these gorgeous madeleines tins for years and only just got around to using them. Madeleines always seemed to me, like a very fancy pastry, but in fact they are so super easy to make. Only a handful ingredients + endless flavour/infusion options make them a win in my book. For this version I spiked with coffee (can you tell I am addicted?) and love how they turned out. I am thinking I might do almond + orange or lime versions next, what do you think?

To help the madeleines pop out of the tin, I sprayed the tins with coconut oil and popped them in the fridge to harden (do this twice). And when filling your tins, make sure you don’t overfill as they’ll rise when baking. About 4/5 will work perfectly.

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Recipe adapted from here.

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Ingredients:

  • Coconut oil spray (or use butter instead)
  • 3 eggs, at room temperature
  • 120g caster sugar
  • 2 tablespoons maple syrup
  • 3 tablespoons Dutch cacao powder
  • 1 tsp vanilla-bean paste
  • 1/4 cup (60ml) fresh espresso or strong instant coffee
  • 1 1/4 cups (175g) self-raising flour, sifted
  • 120g unsalted butter, melted
  • To serve: icing sugar

Method:

1. Preheat oven to 180°C. Spray the madeleine tin with coconut oil and pop into the fridge to harden. Repeat once.

2. In a stand mixer, beat the eggs and caster sugar until pale and fluffy (around 5 minutes). Add the maple syrup, cacao powder, vanilla bean and coffee and beat on a medium speed until smooth. Fold through the flour and melted butter. Using a spoon (I actually used a pancake dispenser – worked a treat!) divide batter among madeleine tins. Ensure they are not completely full as they will rise when baking. I filled mine up 4/5 of the way and used the back of the spoon to press the batter into the edges. Bake for 7-8 minutes until just done. Allow to cool in the tin before tapping out and dusting with icing sugar before serving.

 

Storage: madeleines will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another similar recipe, try my THE Bread and Butter Pudding.

THE Bread and Butter Pudding | Anisa Sabet | The Macadames-11-7

Or my Chocolate & Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut.

Chocolate Raspberry Jam Layer Cake with White Chocolate Buttercream and Toasted Coconut | Anisa Sabet | The Macadames-2-2

Anisa – The Macadames. xx

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