Coffee Madeleines

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You'll need a shell-shaped madeleine mold for these delicious sponge cookies. make the madeleines ahead of time, then store in an airtight container at room temperature up to 3 days or freeze up to 1 week.

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Steps

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Grease and flour twenty-four 3-inch madeline molds.

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Set aside.

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Beat sugar and yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds.

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Add butter , espresso powder , and vanilla.

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Beat on low speed until combined.

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Beat in egg whites until combined.

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Preheat oven to 375 degrees f.

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Stir together flour , baking powder , baking soda , and salt in a small bowl.

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Sift flour mixture over the egg yolk mixture.

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Gently fold inches fold in almonds.

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Spoon batter into prepare molds , filling each about half full.

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Bake for 10-12 minutes or until edges are golden and tops spring back when lightly touched.

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Cool in molds for 1 minute.

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Using the point of a knife , loosen cookies from molds.

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Invert onto a wire rack.

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Remove molds , and cool cookies completely on rack.

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Drizzle espresso icing over madeleines , if desired.

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Cover tightly and store at room temperature up to 3 days.

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Espresso icing: combine 1 / 2 teaspoons instant expresso powder and 1 tablesp.

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Ingredients

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sugar, egg yolks, butter, instant espresso powder, vanilla, egg whites, all-purpose flour, baking powder, baking soda, salt, almonds, icing