Double Espresso Madeleines

Another book, name "We Love Madeleines" which I wanted to buy but is quite pricey so I put it back into the shelf. I was wondering if the library has the book so I went and search in the website and I found it. I'm so happy and went straight to the library after work to borrow the book.

The book contain all about madeleines recipes which I had been looking for. I choose the double expresso as recently I bought a small bottle of coffee powder. Actually the coffee powder was meant to bake cookies. =p

The madeleines texture is spongy and the coffee smell is so fragrant. You can taste the coffee in every bite. Remember do not use the 3 in 1 coffee powder, it does not work. Must use the pure coffee bean powder.

I didn't manage to bake a high hump madeleines, rather disappointed. The first batch is totally flat with no hump at all and the second batch is slightly better with a little hump (as show above). I wish I can bake a batch of high and tall hump madeleines. I suppose it has to do with the oven temperature.

Recipe source from a book: http://www.amazon.com/We-Love-Madeleines-Miss-Madeleine/dp/1452102902

Ingredients:
- 30gm plain flour *more for dusting the pan
- 30g almond meal
- 3/4 tsp baking powder
- 2 tbsp ground coffee beans
- 2 pinches of sea salt
- 2 grinds of black pepper (I omitted)
- 2 large eggs, at room temperature
- 100gm castor sugar
- 55gm unsalted butter, melted and cooled *plus more for greasing the pan

Methods:

1. In a bowl, sift together the flour, almond meal and baking powder. Add the ground coffee, sea salt, and pepper and whisk until blended.
2. In a medium bowl, with a electric hand mixer, beat the eggs and sugar on medium speed until well blended, about 8 min. Increase the speed to medium-high and continue beating until the mixture has doubled in volume, 4 to 5 min. 
3. Using a rubber spatula, gently fold in the flour mixture, in three additions until just incorporated.
4. Add the butter and mix gently until blended.
5. Preheat to 190°C, grease a nonstick madeleine pan with melted butter and dust with flour, tapping out any excess. Set aside. 
6. Spoon or pipe the batter into the prepared pan, filling each mold three-quarters full.
7. Bake until the madeleines are puffed up and slightly browned, about 10 to 12 min. 
8. Place a clean, smooth cotton kitchen towel on a work surface. When the madeleines are done, tap the pan gently and turn them out onto the towel. Let cool, scalloped-side up for a few min. 
9. Let the pan cool and wipe clean. Continue for the rest of the batter.