These madeleines are made with toasted masa harina - the one trick that improves all things made with masa harina – this really brings out the corn flavour of the flour and it’s a step I no longer skip and neither should you. It only takes a few minutes and vastly improves the flavour of whatever you bake with masa harina. And while madeleines are perfectly good on their own, I do adore a crunchy sugary glaze and this whiskey glaze is the perfect pairing to the corny flavour of the masa harina. —Sophia R
For the madeleines
rice flour or all purpose flour
For the whiskey glaze
In This Recipe
Start by making the madeleine batter.
In a dry pan on medium heat toast the masa harina until fragrant, stirring continuously to ensure even toasting. This will take no more than a few minutes so keep an eye on the pan.
Beat the eggs with the sugar in a bowl until pale in colour and tripled in volume (this will take ca. 5 minutes). In a separate bowl, whisk together the masa harina with the rice flour, baking powder and pinch of salt.
Pour the melted butter over the beaten eggs, add the dry ingredients and carefully mix everything together. Cover the bowl and place in the fridge for at least 2h.
Grease and flour a madeleine tin and place in the fridge for at least 1h.
For the glaze, whisk together the icing sugar, whiskey, maple syrup and milk until there are no lumps remaining and the glaze is smooth. Using a pastry brush brush a thin layer of glaze on the scalloped side of each madeleine. Place the madeleines glazed side up on a cookie rack and wait for the glaze to harden.
The madeleines are best eaten on the day they are made but will keep fresh for 2-3 days if stored in a tin.
Hi, my name is Sophia and I have a passion (ok, maybe it is veering towards an obsession) for food and all things food-related: I read cookbooks for entertainment and sightseeing for me invariably includes walking up and down foreign supermarket aisles. I love to cook and bake but definitely play around more with sweet ingredients.
Current obsessions include all things fennel (I hope there is no cure), substituting butter in recipes with browned butter, baking with olive oil, toasted rice ice cream, seeing whether there is anything that could be ruined by adding a few flakes of sea salt and, most recently, trying to bridge the gap between German, English and Italian Christmas baking – would it be wrong to make a minced meat filled Crostata?