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Maple Madelines

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I was on a mission to buy Maple Extract and just had to create a recipe to use it!!! This recipe is my own, adapted from a recipe from the Roux Brothers Patisserie Book

I was on a mission to buy Maple Extract and just had to create a recipe to use it!!! This recipe is my own, adapted from a recipe from the Roux Brothers Patisserie Book

Ingredients

Serves: 12

Metric Cups
  • 2 large eggs
  • 75 grams caster sugar
  • 10 grams soft dark brown sugar
  • 1 pinch of salt (a small pinch)
  • 90 grams plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon maple extract
  • 90 grams butter (melted and cooled)
  • 20 grams maple syrup
  • 2 large eggs
  • 3 ounces superfine sugar
  • ounce soft dark brown sugar
  • 1 pinch of salt (a small pinch)
  • 3 ounces all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon maple extract
  • 3 ounces butter (melted and cooled)
  • 1 ounce maple syrup

Method

Maple Madelines is a community recipe submitted by CustardCookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Whisk the eggs with both Sugars and the maple extract, for around 5 mins, until pale and increased in volume
  • Sift together the flour, baking powder and salt and gently fold this into the sugar/egg mixture until combined
  • Finally add the melted butter and maple syrup, again fold gently until well combined
  • Cover the bowl with cling film and leave it to rest for 30 mins.
  • Preheat the oven to 200DegC (Fan) Brush madeleine with a little melted butter and then flour
  • Fill the tins with mixture, try not to overfill. Bake for 10 mins but be careful not to overcook (otherwise they will be dry)
  • Turn out onto cooling rack as soon as they come out of the oven, dust with a little icing sugar and serve with an extra drizzle of Maple Syrup
  • Whisk the eggs with both Sugars and the maple extract, for around 5 mins, until pale and increased in volume
  • Sift together the flour, baking powder and salt and gently fold this into the sugar/egg mixture until combined
  • Finally add the melted butter and maple syrup, again fold gently until well combined
  • Cover the bowl with cling film and leave it to rest for 30 mins.
  • Preheat the oven to 200DegC (Fan) Brush madeleine with a little melted butter and then flour
  • Fill the tins with mixture, try not to overfill. Bake for 10 mins but be careful not to overcook (otherwise they will be dry)
  • Turn out onto cooling rack as soon as they come out of the oven, dust with a little icing sugar and serve with an extra drizzle of Maple Syrup
  • Additional Information

    If you can't get Maple Extract I don't think it would hurt to use vanilla extract.

    If you can't get Maple Extract I don't think it would hurt to use vanilla extract.

    Tell us what you think