VANILLA MADELEINES
The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking time in step 4. Click here for 21-century variations on the classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h40m
Yield Makes 32 (or 160 mini)
Number Of Ingredients 10
Steps:
- Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
- Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.
- Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.
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.
FRENCH VANILLA MOCHA
My husband and I have spent hours trying to create coffeehouse drinks. This is the closest we've come. You can use any creamer to change the taste. -Lori Stickling, Bloomington, Illinois
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Divide coffee granules and chocolate syrup between two mugs; set aside. In a small microwave-safe bowl, combine milk and coffee creamer. Microwave, uncovered, on high for 1-2 minutes or until hot. Ladle into mugs; stir until coffee granules are dissolved. Serve immediately.
Nutrition Facts : Calories 274 calories, Fat 12g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 116mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 7g protein.
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
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MOCHA MADELEINES WITH ESPRESSO GLAZE - FOOD NOUVEAU
From foodnouveau.com
Reviews 1Category DessertCuisine FrenchTotal Time 33 mins
- 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.
VANILLA-SCENTED MADELEINES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (28)Total Time 1 hr 27 minsServings 30Calories 130 per serving
- To make the cookies: Melt the butter, then set it aside to cool to room temperature., In a medium-sized mixing bowl, beat the sugar, eggs and salt until they're light yellow and very thick.
- Stir in the vanilla. Add the flour and melted butter alternately, using a folding motion (be gentle!), so the batter loses as little volume as possible.
- Refrigerate the batter, covered, for 45 minutes or so, until it's thick., Scoop the batter into the lightly greased wells of a standard-size madeleine pan, using 1 slightly rounded tablespoon of batter for each cookie. (If you have only one pan, bake in sequence, keeping the remaining batter refrigerated)., Bake the madeleines in a preheated 375°F oven for 12 to 14 minutes, until they're light brown at the edges.
- Cool in the pan for several minutes, then remove from the pan and cool completely on a rack., Sift a light coating of confectioners' sugar over the madeleines just before serving.
VANILLA-MOCHA MADELEINES | LEMONS + ANCHOVIES
From lemonsandanchovies.com
Cuisine FrenchTotal Time 28 minsCategory Dessert, Snack
- 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.
- BAKE: Preheat your oven to 400ºF. Butter your madeleine pan and dust with flour (even if it is nonstick), tapping off the excess. Divide the batter among the molds, filling them almost to the top. There's no need to smooth the batter.
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