Mise en Place Maple Madeleine Cookie Batter

• What is mise en place and how could it benefit you? See The Finer Cookie’s post How to Mise en Place.
• Reduce 1/2 cup of maple syrup to 1/4 over medium heat. Avoid using a high heat to prevent crystallizing the syrup. Once reduced, the mixture will be very thick and sticky.

• Melt butter and whisk it into the reduced maple syrup. Set aside to cool.
• In a bowl of a stand mixer, break six eggs. Set aside.
• In a separate bowl, mix the two sugars together. Avoid the urge to mix the sugar and eggs together prematurely because the sugar will cause the eggs to coagulate.
• Measure the flour, baking powder and salt into a sifter and set aside. ; Set the two extracts in your working space.
• Prepare the madeleine pan by rubbing soft butter into each cup, ensuring the butter coats the scallop edges and creases. Heavily dust each cup with fine unseasoned bread crumbs. The unseasoned bread crumb will create a delightful crunchy exterior.

• Set the madeleine pan in the refrigerator (or the freezer).
• Visit The Finer Cookie’s Hows and Whys section for a tutorial on How to Meringue. This post teaches about whipping egg whites into meringue, but the principles are the same for whipping whole eggs into a foam.
• Combine the sugars and eggs together in a bowl of a stand mixer.

• With the whisk attachment, on medium speed to start, whip the eggs and sugar until it becomes frothy and foamy. Increase the speed as you see a foam begins to develop structure.
• On high speed, whip the eggs and sugar until you have a thick, light colored and fluffy mixture. This should take about 6-10 minutes, depending. To create the most stable base for your madeleines, it’s best to whip the eggs at medium-high for a few extra minutes rather than on high speed for fewer minutes.
• Add the maple and vanilla extracts to the egg foam. Whip to incorporate.
• Pour the egg batter into a wide mouth bowl for easy folding. Alternately, use the same mixing bowl you used to whip the eggs and sugar.
• Sift the flour over the egg foam in two additions. With a flat whisk or a large spatula, fold the flour gently into the egg, after each addition.

• When the second addition is nearly folded in, add the cooled, melted butter/maple syrup along the sides of the bowl. To keep as much loft in your madeleine cookie batter as possible, avoid pouring the melted butter/maple syrup directly on top of the egg foam.

• If you don’t want the classic hump, bake the madeleines immediately. If you like the hump, chill the batter in the refrigerator for a minimum of 1 hour, preferably two hours.

Bake the Maple Madeleine Cookies at 425F for 8-10 minutes

• Preheat the oven to 425F.
• Remove the madeleine mould and batter from the fridge. With two mini spatulas or two small spoons, fill each cup no more than 3/4 full. If you fill the cups too much, the batter will expand past the mould and they won’t have clean, pretty edges.

• Set the filled mould in a 425F oven for 8-10 minutes. The cold mould and chilled batter, set in the hot oven will cause the madeleine cookies to rise a lot.
• The madeleines are ready when they are firm to the touch and toasty brown.

• With an offset spatula, gently release each cookie from its cup.

Make the Maple Glaze

• Melt the butter, then add the maple syrup and confectioners sugar.
• Let the mixture cool slightly and brush over the warm madeleines. The glaze will keep the cakes moist and will add more maple flavour without adding sweetness.

• For great tutorials on making Madeleines, see Joe Pastry’s website.

One Final Thought about #SundaySupper

Every Sunday, a wonderful group of bloggers called the #SundaySupper tastemakers collaborate on a theme. Today’s theme is Easy Spring Recipes, and I think you’ll agree this line-up of recipes is amazing. Find the links listed below.

I would like to thank Anne from Simple and Savory for hosting this event.

Breakfast

• Broccoli and Asparagus Frittata by A Mind “Full” Mom
• Herb and Leek Frittata by My Imperfect Kitchen

Cakes, Pies, and Sweets

• Coconut Custard Pie by Renee’s Kitchen Adventures
• Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
• Mango Banana Bread by Asian in America
• Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
• Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet

Cookies and Bars

• Carrot Cake Oatmeal Cookies by Pies and Plots
• Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
• Maple Syrup Madeleines by The Finer Cookie
• Oatmeal Rhubarb Bars by Turnips 2 Tangerines
• Pistachio Lemon Bars by From the Bookshelf

Main Courses

• Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
• Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
• Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
• Pad Thai Spring Rolls by Brunch-n-Bites
• Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
• Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
• Spring Power Bowl by Simple and Savory

Pastas

• Crab and Asparagus Pasta by My Savory Spoon.com
• Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
• Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
• Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
• Spinach Artichoke Pasta Recipe by Life Tastes Good

Seafood

• Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
• Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
• Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
• Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
• Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
• Salmon with Parsley Pesto and Peas by Cooking Chat

Veggies and Sides

• Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
• Asparagus Ham and Swiss Danish Braid by Crazed Mom
• Asparagus Soup by Bottom Left of the Mitten
• Cheesy Potato Asparagus Tart by Sunday Supper Movement
• Herbed Lemon Potato Salad by Cosmopolitan Cornbread
• Microwave Carrots and Peas by Cricket?€?s Confections
• Roasted Spring Vegetables by Food Lust People Love
• Shaved Asparagus Salad by A Day in the Life on the Farm

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement