Description
They’re pretty little cakes, almond-shaped, with a soft light heart enveloped in a slightly crispy shell. There’s instant coffee in my batter, hence the darker color, which gives the madeleines a lovely fragrance.
They’re cute and fragile, not overly sweet or buttery. They’re perfect with tea, with coffee, or by themselves.
Ingredients
- 1 Tablespoon Instant Coffee
- 80 milliliters Milk, Lukewarm
- 1 Egg
- 120 grams Brown Sugar
- 150 grams All-purpose Flour
- 1 teaspoon Baking Powder
- 1 pinch Salt
- 130 grams Butter, Melted
- 1 teaspoon Icing Sugar For Dusting (optional)
Preparation
Melt instant coffee in lukewarm milk.
In an electric mixer, beat egg and sugar until smooth and foamy. Slowly add milk, alternating with flour. Add baking powder and salt. Finally, incorporate melted butter.
Put batter in fridge for a couple hours. When ready to bake, preheat oven to 250°C (485°F). Generously grease molds.
With the help of two teaspoons, portion batter onto molds, paying attention not to fill them completely. Bake for 4 minutes, then lower oven temperature to 200°C (400°F) and bake for 5 more minutes or until a toothpick inserted comes out clean.
Let cool on a rack. Sprinkle with icing sugar (optional) and serve.
Note: You can refrigerate batter overnight and bake madeleines in the morning.
