Ingredients
- 100 ml Quebec maple syrup (amber, rich)
- 2 large eggs
- 130 g all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 100 g unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Zest of 1 lemon
Method
- Whisk eggs and maple syrup vigorously until thick and ribbon-like, about 4 min.
- Sift flour, baking powder and salt; gently fold into egg mixture. Add melted butter, vanilla and lemon zest.
- Cover batter and refrigerate 30 min (included in time). Preheat oven to 360 °F (182 °C).
- Butter and flour madeleine moulds. Fill each three-quarters full.
- Bake 10–12 min until golden with a pronounced bump. Unmould immediately.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: 100 g sugar → 100 ml maple syrup; no liquid reduction needed (batter is thick and egg-based); oven lowered from 375 °F to 360 °F to prevent edges darkening too fast.
Why Quebec maple syrup: Maple syrup amplifies the browned-butter character madeleines are prized for, adding caramel warmth. A naturally unrefined Québec sweetener rich in antioxidants replaces processed sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →