Maple Madeleine Cookies

 

March 19, 2017

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Stop the sleds. Inside, Maple Madeleine Cookies, toasty and warm, cool on the rack. Another tray bakes in the oven. The cookie batter, whipped with maple syrup, maple sugar, maple extract, then glazed with warm maple syrup and butter, intensify the flavour. The original madeleine recipe was passed onto Madeleine Paulmier, who delighted Louis XV and his court with her shell-shaped tea cakes. Today, these petite Maple Madeleine cookies inherit the culture of Canada and New England, where deep in the deciduous forest, syrup makers tap the sap from old maple trees. In their shacks, men (usually) stoke a birch fire to sugar-off the spring juice into syrup. The result is a taste different than every other. Bake moist and tender Maple Madeleine Cookies, and then dance under the sugar moon (the first full moon of spring). For the love of maple syrup, make these today and leave me your comments below.

This recipe was adapted from Martha Stewart's post Madeleines 101. Today, I am joined by a group of talented bloggers from the Sunday Supper Movement to celebrate Easy Spring Recipes. I'm very proud to contribute this Maple Madeleine Cookie recipe for the event. I expect you're ready for the fresh flavours of spring.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 60 Maple Madeleines

Grams

Ounces

Volume

  • 161 grams pure maple syrup
  • 250 grams bleached all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 300 grams large eggs room temperature
  • 198 grams maple sugar (if maple sugar is unavailable, you can substitute white sugar)
  • 27 grams light brown sugar packed
  • 227 grams unsalted butter melted
  • 3/4 teaspoon maple extract
  • 3/4 teaspoon pure vanilla extract
  • extra butter softened to prepare the madeleine pan
  • fine unseasoned bread crumbs (to coat the mould)
  • 5.5 ounces pure maple syrup
  • 8.8 ounces bleached all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 10.5 ounces large eggs room temperature
  • 7 ounces maple sugar (if maple sugar is unavailable, you can substitute white sugar)
  • 1 ounce light brown sugar packed
  • 8 ounces unsalted butter melted
  • 3/4 teaspoon maple extract
  • 3/4 teaspoon pure vanilla extract
  • extra butter softened to prepare the madeleine pan
  • 1 cup fine unseasoned bread crumbs (to coat the mould)
  • 1/2 liquid cup pure maple syrup
  • cups bleached all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 6 large eggs room temperature
  • 1 cup maple sugar (if maple sugar is unavailable, you can substitute white sugar)
  • 2 tablespoons light brown sugar packed
  • 1 cup, (2 sticks) unsalted butter melted
  • 3/4 teaspoon maple extract
  • 3/4 teaspoon pure vanilla extract
  • extra butter softened to prepare the madeleine pan
  • 1 cup fine unseasoned bread crumbs (to coat the mould)

Don't Feel Like Baking Maple Madeleine Cookies ?

Instructions

Mise en Place Maple Madeleine Cookie Batter

  • What is mise en place and how could it benefit you? See The Finer Cookie's post How to Mise en Place.
  • Reduce 1/2 cup of maple syrup to 1/4 over medium heat. Avoid using a high heat to prevent crystallizing the syrup. Once reduced, the mixture will be very thick and sticky.

Reduce maple syrup to intensify the flavour.
Reduce maple syrup to intensify the flavour.

  • Melt butter and whisk it into the reduced maple syrup. Set aside to cool.
  • In a bowl of a stand mixer, break six eggs. Set aside.
  • In a separate bowl, mix the two sugars together. Avoid the urge to mix the sugar and eggs together prematurely because the sugar will cause the eggs to coagulate.
  • Measure the flour, baking powder and salt into a sifter and set aside. ; Set the two extracts in your working space.
  • Prepare the madeleine pan by rubbing soft butter into each cup, ensuring the butter coats the scallop edges and creases. Heavily dust each cup with fine unseasoned bread crumbs. The unseasoned bread crumb will create a delightful crunchy exterior.

Prepare the madeleine cookie pan with breadcrumbs.
Prepare the madeleine cookie pan with breadcrumbs.

Mix the Maple Madeleine Cookie Batter

  • Visit The Finer Cookie's Hows and Whys section for a tutorial on How to Meringue. This post teaches about whipping egg whites into meringue, but the principles are the same for whipping whole eggs into a foam.
  • Combine the sugars and eggs together in a bowl of a stand mixer.

Eggs and two sugars ready to whip.
Eggs and two sugars ready to whip.

  • With the whisk attachment, on medium speed to start, whip the eggs and sugar until it becomes frothy and foamy. Increase the speed as you see a foam begins to develop structure.
  • On high speed, whip the eggs and sugar until you have a thick, light colored and fluffy mixture. This should take about 6-10 minutes, depending. To create the most stable base for your madeleines, it's best to whip the eggs at medium-high for a few extra minutes rather than on high speed for fewer minutes.
  • Add the maple and vanilla extracts to the egg foam. Whip to incorporate.
  • Pour the egg batter into a wide mouth bowl for easy folding. Alternately, use the same mixing bowl you used to whip the eggs and sugar.
  • Sift the flour over the egg foam in two additions. With a flat whisk or a large spatula, fold the flour gently into the egg, after each addition.

Sift flour into the egg foam.
Sift flour into the egg foam.

  • When the second addition is nearly folded in, add the cooled, melted butter/maple syrup along the sides of the bowl. To keep as much loft in your madeleine cookie batter as possible, avoid pouring the melted butter/maple syrup directly on top of the egg foam.

Pour the melted butter and maple syrup along the sides of bowl.
Pour the melted butter and maple syrup along the sides of bowl.

Fold the butter, maple syrup, and remaining flecks of flour.
Fold the butter, maple syrup, and remaining flecks of flour.

  • If you don't want the classic hump, bake the madeleines immediately. If you like the hump, chill the batter in the refrigerator for a minimum of 1 hour, preferably two hours.

Bake the Maple Madeleine Cookies at 425F for 8-10 minutes

  • Preheat the oven to 425F.
  • Remove the madeleine mould and batter from the fridge. With two mini spatulas or two small spoons, fill each cup no more than 3/4 full. If you fill the cups too much, the batter will expand past the mould and they won't have clean, pretty edges.

Fill the mouls only ¾ max.
Fill the mouls only ¾ max.

  • Set the filled mould in a 425F oven for 8-10 minutes. The cold mould and chilled batter, set in the hot oven will cause the madeleine cookies to rise a lot.
  • The madeleines are ready when they are firm to the touch and toasty brown.

Maple Madeleine Cookies baked and ready to unmould.
Maple Madeleine Cookies baked and ready to unmould.

Gently loosen the cookie from the mould.
Gently loosen the cookie from the mould.

  • When all the madeleine cookies are released, flip the mould and let the cookies drop onto the cooling rack. Alternately, lift each cookie and place them on the cooling rack.

Flip the madeleine mold and watch these maple tea cakes tumble onto your rack.
Flip the madeleine mold and watch these maple tea cakes tumble onto your rack.

Make the Maple Glaze

  • Melt the butter, then add the maple syrup and confectioners sugar.
  • Let the mixture cool slightly and brush over the warm madeleines. The glaze will keep the cakes moist and will add more maple flavour without adding sweetness.

Maple Madeleine Cookies, The Finer Cookie.
Maple Madeleine Cookies, The Finer Cookie.

-For great tutorials on making Madeleines, see Joe Pastry's website.

One Final Thought about #Sunday Super

Every Sunday, a wonderful group of bloggers called the #SundaySupper tastemakers collaborate on a theme. Today's theme is Easy Spring Recipes, and I think you'll agree this line-up of recipes is amazing. Find the links listed below.

I would like to thank? Anne from Simple and Savory? ? for hosting this event.

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It?€?s easy. You can sign up by clicking here: Sunday Supper Movement

TAGS:  maple   madeleines   cake       LABELS: Kids  Savoury 

Comments

17 Comments

Lauren   2017-03-27

Oh my goodness, hello maple! My husband would devour a dozen in under 3 minutes.

Kimberlie 2017-03-27

Hi Lauren, Hello maple! Funny. My husband and yours are the same. 4 cookies in each hand, 4 times a day. That's about the size of it. Thanks for your message.

Bridget Oland   2017-03-20

Yum, these look incredible. I love the maple twist.

Kimberlie 2017-03-20

Thanks Bridget. Thanks for your comment. I hope all is well with you.

Nicole   2017-03-20

I adore Madeleines and make them often. I can't get over the thought of Maple - I bet they are AMAZING! Perfect recipe!

Kimberlie 2017-03-20

Hi Nicole, If you have a thing for madeleines, then you must try these. Everyone who tried them here, LOVED them. If you do bake these, let me know how you liked them!

Laura Dembowski   2017-03-20

My mouth is watering looking at these cookies. The maple glaze makes them so pretty and totally takes them over the top.

Kimberlie 2017-03-20

Thanks Laura.

Kelsie | the itsy-bitsy kitchen   2017-03-20

I'm beyond ready for the flavors of spring! Your madeleines sound so good--maple is one of my favorite flavors.

Kimberlie 2017-03-20

I'm as ready as you for spring. Thanks for your comment. Happy you liked the recipe.

cheri   2017-03-19

Hi Kimberlie, what amazing little cookies you have created, love that they are maple flavored. Your site is easy to navigate and your pictures are gorgeous, so glad I found your blog through Sunday Suppers.

Kimberlie 2017-03-20

Thank you Cheri for your nice words. The Finer Cookie is a labour of love.

Rick   2017-03-19

Amazing, tasty...can't stop.....

Kimberlie 2017-03-20

Rick, You're an unstoppable cookie monster.

Lynn   2017-03-19

I think I just found the recipe to make, using my brand new madeleine pan... It's definitely maple syrup time here in WI and these cookies are perfect. Lynn

Kimberlie 2017-03-20

Great! Tell me how they turn out. The sugar shacks are busy this time of year here in Quebec.

Liz @ Books n' Cooks   2017-03-19

Your main photo is gorgeous. Love madeleines - definitely going to try your maple version!

Kimberlie 2017-03-20

Thanks Liz.

Andrea| From the Bookshelf   2017-03-19

I love Madeleines. I love maple. Can't wait to try them together! Thanks for sharing!

Kimberlie 2017-03-20

You're welcome Andrea.

Betty Ann Quirino   2017-03-19

I absolutely love Madeleines and with maple syrup this will be divine ! Thanks for sharing. I must try your recipe and baking tips.

Kimberlie 2017-03-20

Hi Betty Ann, Thanks so much for your message. I'm happy you enjoyed the post.

Carlee   2017-03-19

These look amazing! My father-in-law taps his own trees to make syrup. I need to get my hands on some of that syrup and a madeleine mold ASAP!

Kimberlie 2017-03-20

Hi Carlee, Really? Your father-in-law taps his trees. Well, then certainly, get that madeleine pan and some of his maple syrup. The aroma of boiling sap is unforgettable.

Wendy Klik   2017-03-19

Every time I go into a kitchen store I look at the madeleine trays but haven't taken the leap yet. This recipe has me kicking myself.

Kimberlie 2017-03-20

Hi Wendy, Yes, is my answer. Get that madeleine pan and bake. These cookies are wonderful.

[email protected]   2017-03-19

These are so beautiful! Incredible pictures! I really cannot wait to make them at home! I hope they turn out as delicious as yours!

Kimberlie 2017-03-20

Thank you Nikki, Your Maple Madeleines will turn out to be as delicious as mine. The recipe is reliable. If you have any questions, I'm always here for you.

Liz   2017-03-19

My madeleine pan needs to be dusted off! This looks like one fabulous recipe to try!!

Kimberlie 2017-03-20

Hi Liz, My madeleine pan is rusty in spots but still keeps putting out these gorgeous little tea cakes. Thanks for your comment.

Caroline   2017-03-19

I am such a fan of maple syrup and madeleines and so this recipe is perfect for me! Love the step by step photos too.

Kimberlie 2017-03-20

Thanks Caroline. I include the step by step images in all my posts because I want to show that baking isn't a mystery. I hope you try this recipe. You won't be disappointed.

Barrie   2017-03-19

Wonderful process-pictures! You make it look easy! I love maple and would adore these- I however don't have a madeline pan- but they sound delicious!

Kimberlie 2017-03-20

Hello Barrie, I'm happy you enjoyed the post. I adore maple as well. I hope you make them one day.

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Maple Madeleine Cookies

Makes 60 Maple Madeleines

Ingredients
Instructions

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