Ingredients
- 120 ml Quebec maple syrup (amber, rich taste)
- 3 large eggs
- 200 g all-purpose flour
- 1 tsp baking powder
- 150 g unsalted butter, melted and cooled
- 1 tbsp lemon zest
- 1/2 tsp salt
Method
- Whisk eggs and maple syrup together for 3 min until slightly thickened and pale.
- Sift flour, baking powder, and salt over egg mixture; fold gently to combine.
- Fold in cooled melted butter and lemon zest. Cover and refrigerate batter 30 min.
- Preheat oven to 190 °C (375 °F). Butter and flour madeleine molds.
- Fill molds three-quarters full and bake 10–12 min until edges are golden and centers spring back.
- Unmold immediately onto a rack; brush tops with a few drops of warm maple syrup.
Conversion and rationale
Original sweetener (classic version): 150 g granulated white sugar
Conversion used: Replace 150 g sugar with 120 ml amber maple syrup. No additional liquid reduction needed due to egg binding; batter may be slightly softer but chilling compensates. Oven stays near standard (−10 °C) at 190 °C instead of 200 °C.
Why Quebec maple syrup: Amber maple syrup gives madeleines a floral, honey-like aroma that enhances the classic lemon note without overwhelming it. Supporting Quebec's maple industry reduces carbon miles compared to cane sugar refined overseas.
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 →