Maple Madeleines

Perfect for Autumn

I love maple syrup. Here is a recipe from Martha Stewart Living for Maple Madeleines.

Maple Madeleines

½ cup pure maple syrup
2 cups all-purpose flour
1 tsp baking powder
Coarse salt
6 large eggs, room temperature
1 cup granulated sugar
2 Tbs packed light-brown sugar
2 sticks unsalted butter, melted, plus more, softened, for pans
¾ tsp pure vanilla extract
Confectioners’ sugar, for dusting

½ cup pure maple syrup
4 Tbs melted unsalted butter
2 Tbs confectioners’ sugar


Reduce ½ cup maple syrup by half over medium-low heat, about 15 minutes; add to melted butter.

Whisk together flour, baking powder, and ¾ 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 vanilla. Refrigerate, covered, for at least 2 hours.

Meanwhile, make the glaze by whisking together the maple syrup, melted butter, and confectioners’ sugar. Let cool for at least 1 hour.

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 ½ 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.
Brush the glaze onto the scalloped side of baked madeleines.

Madeleine batter can be refrigerated for up to 2 days. Madeleines are best the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days.


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