Rich & Aromatic Mocha Madeleines with Caramel
Homemade Caramel Macchiato Mocha Madeleines Recipe | Hyosom
Indulge in the delightful taste of these mocha madeleines, reminiscent of a caramel macchiato, thanks to the addition of milk caramels during baking! This recipe yields approximately 14 perfectly moist and subtly crisp cookies, offering a rich coffee and sweet caramel flavor profile. They are ideal for your afternoon tea or coffee break, adding a touch of sweetness to your day.
Ingredients- 2 large fresh eggs
- 90g granulated sugar
- 5g instant coffee powder (for intense coffee flavor)
- 2 tsp hot water
- 100g cake flour (all-purpose flour can be substituted)
- 2g baking powder (for lift and texture)
- 100g unsalted butter, melted and slightly cooled
- 10 pieces milk caramels, finely chopped
Cooking Instructions
Step 1
In a small bowl, dissolve the 5g of instant coffee powder in 2 tsp of hot water. Stir well until the coffee is completely melted and there are no lumps. Using hot water helps to release the coffee’s full aroma.
Step 2
In a larger mixing bowl, combine the 2 large eggs and 90g of granulated sugar. Whisk them together until the mixture turns pale yellow and slightly thickened, resembling a ribbon stage. This aeration is key for a light texture.
Step 3
Gently pour the dissolved coffee mixture into the egg and sugar mixture. Fold it in carefully with a whisk or spatula until just combined, ensuring not to overmix and lose too much air.
Step 4
Sift the 100g of cake flour and 2g of baking powder directly into the bowl with the wet ingredients. Gently fold the dry ingredients into the wet until no streaks of flour remain. Be careful not to overmix; stop as soon as it’s combined to ensure tender madeleines.
Step 5
Gradually add the 100g of melted unsalted butter to the batter in 2-3 additions, folding gently after each addition until fully incorporated. Ensuring the butter isn’t too hot will help it emulsify smoothly into the batter, contributing to a tender crumb.
Step 6
Transfer the finished batter into a piping bag. Cover the bag with plastic wrap and refrigerate for at least 1 hour. Chilling the batter helps the madeleines hold their shape better when baked and enhances their flavor.
Step 7
Prepare the milk caramels by finely chopping them. Chopping them into small pieces prevents them from melting too much and overflowing the madeleine shells during baking.
Step 8
Generously grease your madeleine molds with melted butter. This step is crucial for easy unmolding and helps create a slightly crisp edge on the finished madeleines. You can lightly flour the molds after greasing for extra insurance.
Step 9
Pipe the chilled batter into the prepared molds, filling each one about 80% full. Avoid overfilling, as the batter will puff up during baking. Gently press a few pieces of the chopped milk caramel into the center of the batter in each mold.
Step 10
Bake in a preheated oven at 170°C (340°F) for approximately 15 minutes, or until the madeleines are golden brown and slightly puffed. Avoid opening the oven door frequently during baking. The edges should look set and slightly golden. Baking time may vary depending on your oven.
