Java Mini Mads
By Dorie Greenspan
Images
Serves
Makes 24 mini madeleines
Ingredients
- ⅔ cup (91 grams) all-purpose flour
- 1½ teaspoons instant espresso (or 2 teaspoons ground espresso, ground coffee or instant coffee)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup (100 grams) sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted and still warm
Procedure
b>Plan ahead: The batter must be chilled for at least 5 hours.
Whisk the flour, espresso, or coffee, baking powder, cinnamon and salt together. Working in a medium bowl, whisk the sugar and eggs together energetically, beating for about 2 minutes—you want the mixture to pale and thicken a little. Whisk in the vanilla. Switch to a flexible spatula and gently stir in the flour mixture. When it is fully incorporated, fold and stir in the melted butter, using a light touch. Press a piece of plastic against the surface of the batter and refrigerate for at least 5 hours. (The batter can be refrigerated for up to 3 days.)
When you’re ready to bake: Center a rack in the oven and preheat it to 400 degrees F. Generously butter two mini muffin tins. (If you’ve got only one tin, work in batches—keep the remaining batter in the fridge until you’re ready for it.) Or use baker’s spray. Divide the batter evenly among the cups—I use a small cookie scoop (with a capacity of about 2 teaspoons) to do this.
Bake the minis for 11 to 13 minutes, or until they’re golden brown and feel springy when gently prodded—they’ll have beautiful round humps in the center. As soon as you take the pan out of the oven, rap it against the counter to loosen the madeleines. If any stick, gently pry them out with a table knife. Serve now, when they’re still warm and at their lightest, or let cool on a rack and serve at room temperature.
Storing: The mads are best soon after they are baked. They can be kept covered at room temperature for up to 1 day, but their texture will get a bit denser.
The batter will make a dozen full-size madeleines. Butter and flour the madeleine pan or use baker’s spray, divide the batter among the molds and bake for 12 to 13 minutes.
Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
Whisk the flour, espresso, or coffee, baking powder, cinnamon and salt together. Working in a medium bowl, whisk the sugar and eggs together energetically, beating for about 2 minutes—you want the mixture to pale and thicken a little. Whisk in the vanilla. Switch to a flexible spatula and gently stir in the flour mixture. When it is fully incorporated, fold and stir in the melted butter, using a light touch. Press a piece of plastic against the surface of the batter and refrigerate for at least 5 hours. (The batter can be refrigerated for up to 3 days.)
When you’re ready to bake: Center a rack in the oven and preheat it to 400 degrees F. Generously butter two mini muffin tins. (If you’ve got only one tin, work in batches—keep the remaining batter in the fridge until you’re ready for it.) Or use baker’s spray. Divide the batter evenly among the cups—I use a small cookie scoop (with a capacity of about 2 teaspoons) to do this.
Bake the minis for 11 to 13 minutes, or until they’re golden brown and feel springy when gently prodded—they’ll have beautiful round humps in the center. As soon as you take the pan out of the oven, rap it against the counter to loosen the madeleines. If any stick, gently pry them out with a table knife. Serve now, when they’re still warm and at their lightest, or let cool on a rack and serve at room temperature.
Storing: The mads are best soon after they are baked. They can be kept covered at room temperature for up to 1 day, but their texture will get a bit denser.
The batter will make a dozen full-size madeleines. Butter and flour the madeleine pan or use baker’s spray, divide the batter among the molds and bake for 12 to 13 minutes.
Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
Java Mini Mads
By Dorie Greenspan
Serves
Makes 24 mini madeleines
Ingredients
- ⅔ cup (91 grams) all-purpose flour
- 1½ teaspoons instant espresso (or 2 teaspoons ground espresso, ground coffee or instant coffee)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup (100 grams) sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, melted and still warm
Procedure
b>Plan ahead: The batter must be chilled for at least 5 hours.
Whisk the flour, espresso, or coffee, baking powder, cinnamon and salt together. Working in a medium bowl, whisk the sugar and eggs together energetically, beating for about 2 minutes—you want the mixture to pale and thicken a little. Whisk in the vanilla. Switch to a flexible spatula and gently stir in the flour mixture. When it is fully incorporated, fold and stir in the melted butter, using a light touch. Press a piece of plastic against the surface of the batter and refrigerate for at least 5 hours. (The batter can be refrigerated for up to 3 days.)
When you’re ready to bake: Center a rack in the oven and preheat it to 400 degrees F. Generously butter two mini muffin tins. (If you’ve got only one tin, work in batches—keep the remaining batter in the fridge until you’re ready for it.) Or use baker’s spray. Divide the batter evenly among the cups—I use a small cookie scoop (with a capacity of about 2 teaspoons) to do this.
Bake the minis for 11 to 13 minutes, or until they’re golden brown and feel springy when gently prodded—they’ll have beautiful round humps in the center. As soon as you take the pan out of the oven, rap it against the counter to loosen the madeleines. If any stick, gently pry them out with a table knife. Serve now, when they’re still warm and at their lightest, or let cool on a rack and serve at room temperature.
Storing: The mads are best soon after they are baked. They can be kept covered at room temperature for up to 1 day, but their texture will get a bit denser.
The batter will make a dozen full-size madeleines. Butter and flour the madeleine pan or use baker’s spray, divide the batter among the molds and bake for 12 to 13 minutes.
Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
Whisk the flour, espresso, or coffee, baking powder, cinnamon and salt together. Working in a medium bowl, whisk the sugar and eggs together energetically, beating for about 2 minutes—you want the mixture to pale and thicken a little. Whisk in the vanilla. Switch to a flexible spatula and gently stir in the flour mixture. When it is fully incorporated, fold and stir in the melted butter, using a light touch. Press a piece of plastic against the surface of the batter and refrigerate for at least 5 hours. (The batter can be refrigerated for up to 3 days.)
When you’re ready to bake: Center a rack in the oven and preheat it to 400 degrees F. Generously butter two mini muffin tins. (If you’ve got only one tin, work in batches—keep the remaining batter in the fridge until you’re ready for it.) Or use baker’s spray. Divide the batter evenly among the cups—I use a small cookie scoop (with a capacity of about 2 teaspoons) to do this.
Bake the minis for 11 to 13 minutes, or until they’re golden brown and feel springy when gently prodded—they’ll have beautiful round humps in the center. As soon as you take the pan out of the oven, rap it against the counter to loosen the madeleines. If any stick, gently pry them out with a table knife. Serve now, when they’re still warm and at their lightest, or let cool on a rack and serve at room temperature.
Storing: The mads are best soon after they are baked. They can be kept covered at room temperature for up to 1 day, but their texture will get a bit denser.
The batter will make a dozen full-size madeleines. Butter and flour the madeleine pan or use baker’s spray, divide the batter among the molds and bake for 12 to 13 minutes.
Excerpted from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.