Coffee Madeleines Food

COFFEE MADELEINES

Steps:

• 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.
• 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.
• 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.
• 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.

CHOCOLATE MADELEINES

Steps:

• Sift together the flour, cocoa and salt.
• Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.
• Fold in the flour, then the melted butter.
• Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
• Refrigerate the filled madeleine pans and the remaining batter for one hour.
• Heat oven to 425 degrees.
• Bake the madeleines just until they are firm and puffed, about 7 minutes.
• Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.
• The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

MADELEINES

Steps:

• Preheat oven to 375 degrees. Butter and flour madeleine pans carefully. Melt butter and let it cool.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick, about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.