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Prep 20 minutes
Total 1 hour 30 minutes
Makes madeleine
US | Metric
Ingredients
  • 100 g Unsalted Butter, plus more for the pan
  • 1½ tbsps Instant Coffee
  • 85 g Caster Sugar
  • 15 g Demerara Sugar
  • 2 Large Eggs
  • 100 g Plain Flour
  • ½ tsp Baking Powder
  • Icing Sugar, to top

Espresso & Brown Butter Madeleines

Espresso & Brown Butter  Madeleines Espresso & Brown Butter  Madeleines

  1. First, make the brown butter by melting your butter in a pan on a low heat for 10-15 minutes until it smells nutty and turns a light brown colour. It will continue to brown slightly off the heat so don’t take it too far. Remove from the heat and allow to cool.
  2. Prepare your coffee by mixing the coffee powder with equal parts of boiling water. Set aside and allow to cool.
  3. Whisk the eggs and both sugars in a stand mixer for a full 5 minutes until it’s pale and has doubled in size.
  4. Gently fold the flour and baking powder into the whisked egg mixture, being careful not to lose much of the air you just worked into it.
  5. Add the coffee and the cooled brown butter to the mixture. Gently fold everything together until well incorporated.
  6. Cover the mixture with clingfilm and let it rest in the fridge for at least an hour (to up to 3 days). This creates a temperature difference between the batter and oven, which creates a burst of steam that results in the signature 'hump' of a madeleine.
  7. Preheat the oven to 170C.
  8. When you’re ready to bake, brush your Madeline mould with melted butter, then add 1 tbsp of batter to the deepest part of each mould. No need to spread the mixture as this will deflate it and the heat will spread everything out for you in the oven. Fill all the moulds and bake at 170C for 8-10 minutes until the tops spring back after lightly pressed with your finger and slightly crisp on the edges.
  9. Leave to cool before sprinkling with icing sugar and eating immediately. These are best eaten on the same day they’re baked but can be stared in an air-tight container for up to 3 days.


Espresso & Brown Butter Madeleines

Espresso & Brown Butter  Madeleines Espresso & Brown Butter  Madeleines

favorite
print
like
Prep 20 minutes
Total 1 hour 30 minutes
Makes madeleine
US | Metric
Ingredients
  • 100 g Unsalted Butter, plus more for the pan
  • 1½ tbsps Instant Coffee
  • 85 g Caster Sugar
  • 15 g Demerara Sugar
  • 2 Large Eggs
  • 100 g Plain Flour
  • ½ tsp Baking Powder
  • Icing Sugar, to top
  1. First, make the brown butter by melting your butter in a pan on a low heat for 10-15 minutes until it smells nutty and turns a light brown colour. It will continue to brown slightly off the heat so don’t take it too far. Remove from the heat and allow to cool.
  2. Prepare your coffee by mixing the coffee powder with equal parts of boiling water. Set aside and allow to cool.
  3. Whisk the eggs and both sugars in a stand mixer for a full 5 minutes until it’s pale and has doubled in size.
  4. Gently fold the flour and baking powder into the whisked egg mixture, being careful not to lose much of the air you just worked into it.
  5. Add the coffee and the cooled brown butter to the mixture. Gently fold everything together until well incorporated.
  6. Cover the mixture with clingfilm and let it rest in the fridge for at least an hour (to up to 3 days). This creates a temperature difference between the batter and oven, which creates a burst of steam that results in the signature 'hump' of a madeleine.
  7. Preheat the oven to 170C.
  8. When you’re ready to bake, brush your Madeline mould with melted butter, then add 1 tbsp of batter to the deepest part of each mould. No need to spread the mixture as this will deflate it and the heat will spread everything out for you in the oven. Fill all the moulds and bake at 170C for 8-10 minutes until the tops spring back after lightly pressed with your finger and slightly crisp on the edges.
  9. Leave to cool before sprinkling with icing sugar and eating immediately. These are best eaten on the same day they’re baked but can be stared in an air-tight container for up to 3 days.