 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
You'll need a shell-shaped madeleine mold for these delicious sponge cookies. Make the madeleines ahead of time, then store in an airtight container at room temperature up to 3 days or freeze up to 1 week. Ingredients:
1/2 cup sugar |
2 egg yolks |
1/3 cup butter, melted and cooled (no substitutes) |
2 teaspoons instant espresso powder |
1/2 teaspoon vanilla |
2 egg whites, slightly beaten |
1/2 cup all-purpose flour |
1/2 teaspoon baking powder |
1/8 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup almonds, very finely chopped |
espresso icing (optional, but recipe included below, requires instant expresso powder and powdered sugar) |
Directions:
1. Grease and flour twenty-four 3-inch madeline molds. Set aside. Beat sugar and yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites until combined.
2. Preheat oven to 375 degrees F. Stir together flour, baking powder, baking soda, and salt in a small bowl. Sift flour mixture over the egg yolk mixture; gently fold inches Fold in almonds. Spoon batter into prepare molds, filling each about half full.
3. Bake for 10-12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds, and cool cookies completely on rack. Drizzle Espresso Icing over madeleines, if desired. Cover tightly and store at room temperature up to 3 days.
4. Espresso Icing: Combine 1/2 teaspoons instant expresso powder and 1 tablespoons water in a small bowl. Stir in 1 cup sifted powdered sugar. Stir in additional water 1 teaspoons at a time until a drizzling consistency.
|
|