Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Ashley's Mocha Madeleines 2.7 (7) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen There are classic madeleines (a la Proust) and chocolate ones, but Ashley Ristau takes hers a step further, with a mocha-flavored batter and an espresso glaze. "It's a marriage of sweet and bitter," which makes the cookies an excellent choice at the end of a meal, she says. Ingredients For the Madeleines 3 large eggs ½ cup granulated sugar ½ teaspoon pure vanilla extract ¾ cup all-purpose flour ¼ cup cake flour (not self-rising) ¼ cup best-quality cocoa powder, plus more for tins ½ teaspoon baking powder 1 tablespoon ground espresso (not instant) ¼ teaspoon salt 4 ounces (1 stick) unsalted butter, melted and cooled, plus more for tins For the Glaze 2 ¼ cups confectioners' sugar, plus more if needed ¼ cup brewed espresso or coffee, plus more if needed ½ teaspoon ground espresso (not instant) Directions Make the madeleines: Beat eggs, granulated sugar, and vanilla with a mixer on medium speed until frothy, about 4 minutes. Whisk together flours, cocoa powder, baking powder, ground espresso, and salt. Fold flour mixture into egg mixture in 2 additions using a rubber spatula. Fold in melted butter until incorporated. Refrigerate overnight. Preheat oven to 375 degrees. Butter madeleine tins, and dust with cocoa powder, tapping out excess. Refrigerate prepared tins until ready to use. Fill each mold with 1 heaping tablespoon batter. Bake until a cake tester inserted into centers comes out clean, 7 to 8 minutes. Immediately turn out madeleines onto a wire rack. Make the glaze: Whisk together confectioners' sugar and brewed espresso. Stir in ground espresso. Once cooled, dip half of each madeleine into glaze at an angle; let excess drip off. (Glaze should be opaque when covering madeleines. If too thick, add more brewed espresso. If too thin, add more confectioners' sugar.) Transfer to parchment paper, and let dry until glaze is set, about 30 minutes. Cook's Notes Glazed madeleines can be stored at room temperature for up to 2 days. Rate it Print