0 (0)


Maple pecan madeleines

Maple pecan madeleines
Lawrence K. Ho / Los Angeles Times

Spending time with friends, sipping coffee or tea, is a great way to relax. And such an occasion deserves a little something special. Try madeleines--small, feather-light, spongy cakes that are eaten like cookies. They're easy to make and have an ... Read more

Active work time: 25 minutes | Total preparation time: 55 minutes | Makes 36 madeleines
  • 3/4 cup (1 1/2 sticks) butter, melted, plus more for greasing
  • 2/3 cup granulated sugar
  • 3 eggs
  • 3 tablespoons maple syrup
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon baking powder
  • 1/4 cup minced pecans
  • 1 cup cake flour, plus more for preparing molds
  • 1/4 teaspoon salt
  • 1 tablespoon powdered sugar, pressed through fine sieve

Step 1Combine butter and granulated sugar in bowl of electric mixer. Add eggs 1 at a time. Beat until creamy. Add maple syrup and extract. Mix well. Add baking powder, pecans, flour and salt. Mix until just combined, scraping down sides of bowl. Batter can be used immediately or refrigerated overnight.

Step 2Generously grease madeleine molds including rim around each mold, then dust with flour, tapping out excess. Use tablespoon-size measure to transfer batter into each mold; it should be three-quarters full. If baking separate batches, batter can be kept at room temperature.

Step 3Bake at 400 degrees until edges are browned and domed tops spring back when pressed lightly in center, about 10 minutes (30 to 60 seconds longer if batter was chilled). Do not overbake. Spread clean towel on counter. Remove pan from oven, immediately hold it by opposite edges, turn it over and tap it on towel until madeleines fall out. Transfer madeleines to rack to cool. For batches, repeat preparation of pan (wash it first) and bake remaining batter. (Can be served immediately or made ahead and stored at room temperature for 1 day in an airtight container or frozen 1 month wrapped airtight.) To serve, lightly sprinkle shell-side of room temperature (or warm-from-the-oven) madeleines with powdered sugar.


Bavel’s Herbed Confit Baby Artichokes
Bavel’s Herbed Confit Baby Artichokes

Chinese sticky rice (loh mai fan)
Chinese sticky rice (loh mai fan)

Cafe Roka's artichoke and portobello mushroom lasagna
Cafe Roka's artichoke and portobello mushroom lasagna

Corn Waffles
Corn Waffles

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Oven-Fried Apple Pie with Spiced Shortening Crust
Mixed berry cobbler with orange-scented biscuits
Hazelnut-chocolate oatmeal with strawberries and cream
Cherimoya tart