Dorie Greenspan's Cappuccino Madeleines 12.000

Deb Lindsey for The Washington Post

Everyday Dorie Mar 2, 2017

Coffee and cinnamon provide grace notes in these famous shell-shaped tea cakes.

When you have a chance to refrigerate the batter in the special madeleine pan in advance and place it on a preheated baking sheet in the oven, you'll stand a better chance of creating cakes with the classic "bump," or rise, on the top.

Make Ahead: The batter needs to be refrigerated for at least 1 hour and up to 2 days in advance. The madeleines are best served fresh and warm.

Where to Buy: Madeleine pans are sold at kitchen stores and via online gourmet purveyors.


Servings:
12 madeleines or 24 mini-muffins

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 madeleines or 24 mini-muffins

Ingredients
  • 2/3 cup flour
  • 2 to 3 teaspoons finely ground espresso (may substitute 1 1/2 teaspoons instant coffee)
  • 1 teaspoon baking powder
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, melted and still warm

Directions

Whisk together the flour, coffee, baking powder, cinnamon (to taste) and salt in a mixing bowl.

Whisk together the sugar and eggs energetically; you’re looking for the mixture to thicken and pale just a little, and this could take a couple of minutes. Once the whisk leaves tracks, beat in the vanilla extract.

Still working with your whisk or switching to a spatula, gently mix in the flour mixture, folding and stirring only until it disappears into the batter. Finally, fold in the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate for at least 1 hour. If you can, chill the batter for a few hours so that it has time to take in the flavors of the coffee and cinnamon.

Alternatively, you can spray (use baker’s spray) or butter and flour a madeleine pan or 24 mini-muffin wells, spoon the batter into the molds, cover it lightly with a sheet of parchment or wax paper, and refrigerate the batter this way. (I like this technique – it means that the madeleines are ready to go.)

Preheat the oven to 400 degrees. Place a large, heavy baking sheet in the oven and preheat it, too. Grease and fill the mad or muffin tin with batter, if you haven’t already done so.

Place the pan on the hot baking sheet and bake (middle rack) for 12 to 15 minutes if you’re making shell-shaped mads, and 10 to 13 minutes for minis, or until the cakes are golden brown and their centers spring back when lightly poked. Immediately release the little pastries from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife; transfer them to a serving platter – these are so good straight from the oven – or a wire cooling rack.

VARIATION: To make traditional madeleines, omit the coffee and cinnamon and increase the vanilla extract to 1 1/2 teaspoons. Rub the zest of 1 lemon into the sugar before you beat in the eggs.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Kara Elder.

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