Festive Fall Maple Madeleine Recipe
Madeleines are one of my favorite cookies. They’re light and fluffy, but also kind of like a little cupcake without frosting. I’ve attempted baking them but I haven’t been very successful but I’m always up for a try!
I found a good recipe posted by the Bitten Word blog that referenced Martha Stewart Living. Back when I put money toward magazines (back in 2011!), Martha Stewart Living was high on my list. This isn’t a love letter to Martha, but you have to admit her team has amazing recipes, home tips, design ideas, and just delightful, joyful, colorful imagery.
Anyway, the reference made me think… then made me look…
I have a folder with old pages I’ve torn from magazines, newspapers, and whatnot. I keep them with a stack of recipe cards. I don’t put a recipe onto a card until I make it (and like it).
Looking through my folder guess what I found…
THE RECIPE PAGES! hahaha
The pages detail the basics for baking madeleines, with eight variations of flavors. This was the perfect version to make for the current fall weather – enjoy!
Inspired by Martha Stewart Living
- 1/2 C pure maple syrup
- 2 C all-purpose flour
- 1 tsp baking powder
- 6 large eggs (room temperature)
- 1 C granulated sugar
- 2 Tbsp packed light-brown sugar
- 2 sticks unsalted butter, melted, plus more, softened, for pans
- 3/4 tsp pure vanilla extract
- 3/4 tsp salt
- Confectioners’ sugar, for dusting
NOTE: This recipe requires cooling for 2 hours! So you can either plan a longer baking day OR make the dough one day and bake on another!
- Reduce maple syrup by half over medium-low heat (about 15 minutes) and add to melted butter.
- Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
- In your mixer, whisk together eggs and granulated and brown sugars on high speed until pale and fluffy (about 10 minutes).
- Sift flour mixture over top in 2 additions, folding in after each addition.
- Fold in melted butter in 2 additions, then add vanilla.
- Refrigerate, covered, for at least 2 hours.
- Preheat oven to 350 degrees. When you’re ready, let the batter stand at room temperature for 10 minutes.
- Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.
- TIP: Before adding batter to pans, quickly put in the freezer. It helps!
- TIP: Put a large cookie pan under the pans to catch the butter that melts off – otherwise it will land on the bottom of your oven annnnnd set your fire alarm off! hahaha
- Transfer batter to a pastry bag, and snip tip. Pipe some batter into molds, filling each about three-quarters full.
- Bake on the middle rack until pale gold (approximately 8 to 11 minutes). Immediately shake madeleines out. Wash and rebutter molds. Repeat with the remaining batter.
If you’re interested in any of the other flavors, shoot me an email and I can send you a photo of the old pages!