Madeleines 3 Ways: Rose, Coffee, & Coconut Earl Grey
Recipe Published: Nov 14, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: easy | Time note: the batter requires at least 1 hour of refrigeration before baking | Oven Preheating needed: 350°F/180°C | Serving: 12 madeleines per flavour
Vanilla Rose Madeleines
Espresso Madeleines
Coconut Earl Grey Madeleines
INGREDIENTS
Vanilla Rose Madeleines
Batter:
10 g (1/4 cup) dried rose petals
1 large egg
50 g (1/4 cup) white granulated sugar
60 g (1/2 cup) all purpose flour
1/2 tsp baking powder
Pinch of salt
1/2 tsp pure vanilla extract
55 g (1/4 cup) unsalted butter, melted
Decoration:
25 g (1/4 cup) icing sugar
2 tsp water
dried rose petals
Espresso Madeleines
Batter:
1 tbsp instant coffee granules
1 tbsp hot water
1 large egg
50 g (1/4 cup) white granulated sugar
65 g (1/2 cup) all purpose flour
1/2 tsp baking powder
Pinch of salt
55 g (1/4 cup) unsalted butter, melted
Decoration:
melted dark chocolate thinned out with coconut oil
Coconut & Earl Grey Madeleines
Batter:
30 g (1/4 cup) sweetened shredded coconut
1 1/2 tsp earl grey tea leaves
1 large egg
35 g (3 tbsp) white granulated sugar
50 g (1/2 cup - 1 tbsp) all purpose flour
1/2 tsp baking powder
Pinch of salt
55 g (1/4 cup) unsalted butter, melted
Decoration:
sweetened shredded coconut
SPECIAL EQUIPMENT
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
1. Beat the egg and white granulated sugar in a large bowl until pale in colour.
2. Add the all-purpose flour, baking soda, salt and flavourings.
Rose madeleines: minced rose petals and pure vanilla extract
Espresso madeleines: dissolved instant coffee granules in hot water
Coconut earl grey madeleines: finely ground sweetened shredded coconut and earl grey tea leaves
3. Gently fold in the ingredients with a large balloon whisk until there are no dry bits left. Be careful not to completely deflate the batter.
4. Finally, add the cooled melted unsalted butter to the batter and fold with the whisk until combined.
5. Cover the batter and chill for at least 1 hour.
6. Before baking, preheat your oven to 350°F/180°C and grease your madeleine moulds with melted butter.
7. Scoop the cold batter into each mould using a mini ice cream scoop (mine holds about 1 tbsp).
8. For the coconut earl grey madeleines, top off the batter with some more sweetened shredded coconut before baking.
9. Bake madeleines for 8-9 minutes until the cakes are golden brown.
10. Decorate as desired.
