I have been working on this recipe and I wanted to share it – consider it a beta version. I have to admit, this is still a draft that I have been working on in theory. Unfortunately, it is harder to procure a Madeline mold pan than I thought. As soon as I am able to secure the apparently rare Madeline mold pan, I will give it a shot and let you know!
Cappuccino Madeleines
-1 ½ sticks butter
-¾ cups flour
-4 eggs
-1 pinch salt
-2/3 cups sugar
-1 teaspoon vanilla
-2 tablespoons instant coffee powder crushed fine
-1 teaspoon ground cinnamon
-1 cup semi-sweet chocolate chips
Melt the 1 1/2 sticks of butter in a small pot over medium heat and cook until lightly brown (appx. 20 minutes). Remove from heat to cool until room temperature.
While butter is cooling, add the eggs with the salt in a bowl and whisk with mixer on high until thick (appx. 3 minutes). Slowly add sugar, vanilla and coffee powder while mixing on high. Continuing to mix on high speed, slowly add the sugar, vanilla, coffee powder and cinnamon. Continue mixing to ensure even batter (appx. 2 minutes). Gently add the flour and fold into batter. Then, do the same with the butter only folding as much as necessary to combine each ingredient.
Grease Madeleine mold pan. Spoon batter into molds (or pipe in with a bag) until approximately ¾ full. Bake at 350 for 12 - 14 minutes. Once cool, melt chocolate chips and dip larger half. Allow chocolate to cool and solidify on chocolate.
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