Hazelnut Madeleines
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
12 cookies
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Calories
211 kcal
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Course
Dessert, Baked Goods, Others
Hazelnut Madeleines
Description
The recipe calls for browning butter gently to bring out nutty aromas before combining it with a mixture of ground toasted hazelnuts, all-purpose flour, sugar, eggs, coffee-flavored creamer, and a pinch of salt. The chilled batter is piped or spooned into greased Madeleine molds, ensuring classic shell shapes and uniform rises during the short baking time of about 12-15 minutes.
The madeleines emerge tender with a slightly firm exterior and buttery, aromatic crumb infused with hazelnut and coffee notes. The optional topping involves dipping cooled cookies in melted dark chocolate and sprinkling chopped hazelnuts, introducing contrasting textures and a richer taste.
Serving these madeleines with coffee or tea highlights the complementary flavors. The recipe suggests substituting hazelnut liqueur or vanilla extract for coffee creamer as flavor variants. Toasting and peeling hazelnuts properly enhances freshness and texture.
Ingredients
- 1 tick unsalted butter 1/2 cup
- 1/2 cup hazelnut toasted and peeled
- 3/5 cup all-purpose flour
- 2 tablespoons coffee creamer hazelnut flavor, Coffee Mate brand
- 1/4 cup sugar
- 3 egg
- salt pinch
Topping (optional)
- 1/2 cup dark chocolate or chips, chunks
- 1/4 cup hazelnuts chopped
Instructions
- Preheat oven to 350 degrees F.
- Grease a Madeleine Pan. Set aside
- Grind the hazelnuts in a food processor until fine
- Place butter in a pan over medium-low heat. Melt butter and whirl the pan occasionally
- When butter turns brown and develops a nutty aroma, remove from heat and strain. Cool for 5 minutes
- In a bowl mix the all purpose flour, the ground hazelnuts and the salt
- In another bowl, whisk the eggs, sugar, and coffee mate. Add the butter, mix, and finally add the flour mixture slowly until combined
- Cover the bowl and refrigerate for a minimum of 2 hours. This step is optional but gives the cookie more flavor.
- Use a piping bag or a spoon to fill each crevice of the Madeleine pan. Do not overfill
- Bake for 12-15 minutes or until firm, but soft to the touch
- Remove from the oven and place on a cookie rack to cool
- For topping
- Melt the chocolate and place in a bowl. Place the hazelnut chunks in another bowl. Dip each cookie in the chocolate and then in the hazelnut chunks. Let the chocolate harden on a cookie rack
- Enjoy!
Notes
- Hazelnuts are toasted at 375°F for 15-20 minutes until aromatic, then rubbed in a towel to remove skins before grinding.
- Substitute the coffee creamer with 1 tablespoon of Frangelico liqueur or pure vanilla extract for alternative flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 211kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 24mg | 1% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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