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Brown Sugar Espresso Madeleines
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Brown Sugar Espresso Madeleines

Rich espresso and sweet brown sugar add so much flavor to these mini sponge cakes.
Course Dessert
Cuisine American
Keyword Brown Sugar, Cake, Coffee, Espresso, Fall
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 35 minutes
Servings 20 servings
Calories 93kcal

Ingredients

  • 2 eggs room temperature
  • 3 oz sugar
  • 1 oz dark brown sugar
  • 1 Tbsp espresso powder
  • 1 tsp vanilla
  • 4 oz unsalted butter + 1-2 Tbsps for greasing
  • 4.5 oz all purpose flour
  • 3/4 tsp baking powder
  • Pinch of salt

Instructions

  • Place the eggs and sugars in the bowl of your stand mixer and whip on a medium- high speed. Whip until you hit the ribbon stage. The mixture should be pale, thick, and fall like ribbons before sinking into the rest of the mixture. This should take about 7 minutes. When the eggs are done, add the espresso powder and vanilla and whisk to combine.
  • Meanwhile, melt the butter while the eggs whip. Set aside to cool slightly. In a separate bowl, sift together the flour, baking powder, and salt. Whisk to combine and set aside.
  • When the egg mixture is done, add half of the dry mixture. Gently fold until just combined. Add the remaining dry ingredients and fold until just combined.
  • Add the melted butter and fold until the mixture is just combined. It should be thick and glossy. Cover the bowl and chill for at least several hours, or even overnight.
    *You can mix a small amount of the batter into the melted butter before adding it to the rest of the bowl. This can help make folding in the butter easier.
  • About 30 minutes before you are ready to bake, preheat the oven to 350°F. Melt a tablespoon or two of butter and brush your madeleine pan with it. Add a heaping tablespoon (or pipe a shallow layer) of batter to each cavity. Place the remaining batter in the fridge.
  • Bake for 13- 15 minutes. The madeleines should be set and when you gently poke one, it should not leave an indent. Let them cool for a minute or two before removing them from the pan. Place the madeleines on a cooling rack to cool completely.
  • Once the pan has cooled, you can grease a few madeleine cavities and bake the remaining batter just as we did in the previous step. You will not need to grease the entire pan, just enough for any remaining batter.

Notes

I usually get 18- 20 madeleines, depending on how I portion the batter.