Subscriber OnlyRecipes

Beth O’Brien’s madeleines

Makes: 24
Course: Dessert
  • 45g maple syrup
  • 160g butter
  • 2 eggs
  • 60g caster sugar
  • 60g light brown sugar
  • 1tsp vanilla extract
  • 160g plain flour
  • 1tsp baking powder
  • ½tsp salt
  • 40g milk
  • 55g pecans, toasted and chopped
  • 100g icing sugar
  • Pinch salt
  • 1tsp vanilla extract
  • ½tsp cinnamon
  • 15g maple syrup
  • 15g milk
  • 30g pecans, toasted and chopped
  1. Place the maple syrup in a heatproof bowl. Place the butter in a saucepan over a medium heat. Allow it to melt, then bring to the boil, whisking constantly. When the milk solids have browned and the butter starts to foam and increase in volume, remove from the heat and pour it over the maple syrup. Whisk to combine, and allow to cool to room temperature.
  2. Place the eggs, both sugars and vanilla extract in the bowl of a stand mixer with the whisk attachment. Whisk on high speed for three to five minutes, until pale and voluminous. Sieve the flour, baking powder and salt into the bowl, and use a whisk to fold in gently. Pour in the butter/maple mixture and milk, and fold with a spatula to combine. Finally, fold in the toasted and chopped pecans. Place the madeleine mixture in a sealed container and refrigerate for at least four hours or overnight.
  3. Preheat the oven to 180 degrees. Use melted butter or a neutral oil spray to grease the madeleine tin liberally. Use a spoon to place about 25g of madeleine mix in each well. Bake for 10-12 minutes, until golden brown and risen.
  4. Allow to cool slightly in the tin while you prepare the glaze. Whisk together the icing sugar, salt, vanilla, cinnamon, maple syrup and milk until smooth. Use a pastry brush to glaze the madeleines with this, and dip one side in the toasted chopped pecans.
  5. Best enjoyed warm, or within one hour of baking.