These mocha madeleines are the perfect coffee companion! Infused with espresso and cocoa and dipped in a stunning glaze, they’re not too sweet and just perfect as a snack or evening treat.
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If you’re a coffee-lover, you might like to enjoy a snack with your mid-morning cup. I know I do! Sometimes, I’ll have something nutritious, such as a muffin or granola bar, but some mornings, all I want is a treat—something sweet that’ll lift my mood.
Mocha madeleines might very well be the perfect coffee companion! These madeleines are infused with espresso and cocoa, which gives them a deep flavor and stunning color. They’re not too sweet, so they’re perfect as a snack or evening treat.
When I serve these mocha madeleines for dessert, I like to do something extra special: dip the madeleines in an espresso glaze. This adds a lovely, sweet touch to the tiny cakes and makes them extra pretty. The glaze sets as the madeleines rest, adding a bit of a crunch that nicely contrasts with the tender madeleines.
You’ll never see me saying this, but you really want to use instant coffee in these madeleines—instant espresso, that is. Powdered espresso provides the most aromatic mocha flavor to these madeleines. Brewed espresso would add too much liquid to the batter, and also wouldn’t add such a punchy flavor. If you can’t find powdered espresso, use coffee granules, but make sure to crush them with the back of a spoon to turn them into powder before you add them to the recipe.
Although modern madeleines pans are sold as “nonstick,” the only way to ensure they will pop right out of their molds is to butter and lightly flour each cavity generously. To do so, use a pastry brush and very soft—not melted—butter to grease the cavities, then lightly sift flour over the pan. Tap the edges of the pan on your countertop to ensure the flour covers the butter evenly, then tap the pan upside down over your sink or a working surface to shake off excess flour.
The espresso glaze helps underline the madeleines’ mocha flavor and gives them a sweeter touch. You can dip the madeleines at an angle, and the contrast between the light glaze and the super-dark madeleines makes them just stunning. The glaze sets after a few minutes and adds a bit of crunch to the treat. I find this combination irresistible, but the mocha madeleines are just as delightful on their own, especially if you plan to serve them as an afternoon snack or for teatime.
…and enjoy freshly baked madeleines for days to come. Refrigerating madeleine batter isn’t optional: this is one of the key tips to help you produce perfectly humpy cakes. The batter can be refrigerated in an airtight container for up to 3 days.
Madeleines are at their very best when enjoyed freshly baked. Though madeleines can be kept in an airtight container for a few days and still be a delight, I would not recommend freezing them. The freezing and thawing process will irreparably impact the texture and flavor of the delicate cake.
Learn more about madeleines and get ALL my tips for making madeleines (including how to make madeleines if you don’t have a madeleine pan!) by reading my detailed post, How to Make Perfect Madeleines.
If you’ve never made madeleines before, make sure to watch my short how-to video! In it, you’ll learn my top three (easy!) tips that will allow you to make perfectly humpy, pillowy French madeleines.
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