Maple Madeleine Cookies #SundaySupper
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.
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- Makes 60 maple madeleine cookies
- 1/2 liquid cup (5.5 ounces/161 grams) pure maple syrup
- 2 cups (8.8 ounces/250 grams) bleached all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 6 (10.5 ounces/150 grams) large eggs room temperature
- 1 cup (7 ounces/198 grams) maple sugar (if maple sugar is unavailable, you can substitute white sugar)
- 2 tablespoons (1 ounce/27 grams) light brown sugar packed
- 1 cup, 2 sticks (8 ounces/227 grams) 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)
Mise en Place Maple Madeleine Cookie Batter
- 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.
- 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.
- Set the madeleine pan in the refrigerator (or the freezer).
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.
- 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.
- 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.
- 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
- Preheat the oven to 425ºF.
- 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.
- Set the filled mould in the 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.
- With an offset spatula, gently release each cookie from its cup.
- 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.
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.
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One Final Thought about #Sunday SuperEvery 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.