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Author Notes: 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
Makes 15-18 madeleines
For the madeleines
- 60 grams masa harina
- 2 eggs
- 100 grams sugar
- 60 grams rice flour or all purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 100 grams melted butter
For the whiskey glaze
- 60 grams icing sugar
- 1 teaspoon maple syrup
- 1 teaspoon whiskey
- 2 teaspoons milk
- 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.