Irish Coffee Madeleines Full Size Recipes

Steps:

• Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

Steps:

• Whip the cream and brown sugar in a medium bowl with a whisk until soft peaks form.
• Divide the whiskey between 2 mugs and top with the hot coffee. Spoon the whipped cream over top and serve hot.

Steps:

• Whisk the flour, brown sugar, cocoa powder and salt in a medium bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract in another medium bowl. Whisk the egg mixture into the flour mixture until smooth. Divide the batter among four 10-ounce microwave-safe coffee mugs.
• Microwave the mugs, one at a time, until the brownies are slightly firm and puffed, 1 1/2 minutes. Pour 1 tablespoon liqueur over each brownie when it comes out of the microwave. Set aside to cool slightly and let the liqueur soak in, at least 10 minutes.
• Meanwhile, combine the heavy cream and confectioners' sugar in a medium bowl. Beat with a mixer on medium-high speed until medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining 1/4 cup liqueur until just combined (do not overbeat). Top the brownies with the whipped cream and dust with cocoa powder.

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.

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.

Steps:

• Make and chill the batter and syrup. 1. Dissolve instant espresso powder in milk, then add vanilla and whiskey; set aside. 2. Sift flour and baking powder and salt over parchment and set aside. 3. Melt and brown butter 120g and set aside to cool. 4. Whisk together eggs, both sugars, and honey until homogenous. 5. Add milk mixture. 6. Add dry ingredients in two batches, mixing until just combined. 7. Add butter all at once, and whisk until smooth. 8. Cover with plastic and let chill at least 30 minutes, and up to 2 days. 9. Bring water and sugar to boil in a small saucepan, add espresso powder and stir until dissolved chill until ready to use. 10. Meanwhile preheat over to 400 F. 11. Pipe and bake madeleines/ Lightly butter and flour molds inside and tops. 12. Fit a piping bag with a 1 cm wide round tip and fill with half the batter. 13. Pipe into each mold, filling 3/4 full. 14. Bake at 400 F for 7 mins, rotating pan halfway through. Batter keeps in refrigerator for up to 3 days. Glaze and finish madeleines/ 15. Stir whiskey into cold syrup. 16. Pop madeleines out of molds immediately after baking, and brush lightly on underside with syrup. 17. Transfer to wire rack and let cool completely 18. Over double boiler, stir the chocolate chips until halfway melted; take off heat and sir until completely melted, reheating in 3 sec intervals over the heat if needed until smooth. 19. Tipping the bowl to create a deep spot of chocolate, dip the round end about halfway; place on parchment paper lined sheet pan. 20. Sprinkle with a little espresso powder and chill in refrig till chocolate sets.