Zutaten für Coffee Madeleines
- 1 cup granulated sugar
- Egg Yolks
- 1/2 cup (1 stick) unsalted butter, softened
- Instant Espresso Powder
- 1 teaspoon vanilla extract
- 4 large egg whites
- All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- Icing
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Zubereitung von Coffee Madeleines
- Preheat oven to 375°F (190°C). Grease and flour twenty-four 3-inch madeleine molds.
- In a medium bowl, beat sugar and egg yolks with an electric mixer on medium-high speed for 30 seconds.
- Add softened butter, espresso powder, and vanilla extract. Beat on low speed until combined.
- Beat in egg whites on low speed until just combined. Do not overmix.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually sift the dry ingredients into the wet ingredients, gently folding until just combined.
- Fold in the sliced almonds.
- Spoon batter into prepared molds, filling each about halfway.
- Bake for 10-12 minutes, or until edges are golden brown and the tops spring back when lightly touched.
- Let cool in the molds for 1 minute.
- Use the point of a knife to loosen the madeleines from the molds.
- Invert onto a wire rack to cool completely.
- Meanwhile, prepare the espresso icing: In a small bowl, whisk together instant espresso powder and 1 tablespoon of water until smooth.
- Gradually whisk in the powdered sugar until a smooth, pourable icing forms. Add more water, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the madeleines are completely cool, drizzle with the espresso icing, if desired.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
9g
Carbs
2g
