Maple syrup and beurre noisette madeleines

Gregory Marchand

Gregory Marchand

6th February 2020

Maple syrup and beurre noisette madeleines

780 min

The perfect Valentine’s Day dessert – lavishly plate a pile of these, generously dusted in icing sugar, and linger over them, nibbling away into the night. They are light and joyous – and a freshly baked batch of these will win anyone over.

Makes about 12 madeleines.


  • 2 large eggs, whites separated 1 ½ maple syrup 4tbsp plain flour 5tbsp ground almonds 7tbsp icing sugar ¼ tsp baking power 80g beurre noisette


The night before, lightly whisk the egg whites and maple syrup. In a separate bowl, mix the flour and ground almonds, baking powder, then add to the egg whites. Add the beurre noisette and mix. Rest in the fridge overnight.
To make the beurre noisette (200ml – ¾ cup), cut the butter into pieces, put in a saucepan and slowly heat. It will start to foam, then turn brown.
When it’s dark brown in colour and gives off a nice caramelized smell. Take off the heat and pour through a sieve lined with a muslin cloth.
On Valentine’s Day, preheat the oven to 190C. Pour the batter into your madeleine moulds (already greased with butter and dusted with a little flour) and bake for 10 mins. Present in a greedy looking pile on a pretty plate, dust with icing sugar.

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