Maple Madelines
A community recipe by CustardCookieNot tested or verified by Nigella.com
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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
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.
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.
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