Ingredients
- 3 eggs
- 150 ml Quebec maple syrup
- 150 g flour
- 1 tsp baking powder
- 130 g melted butter
- zest of 1 lemon
- pinch salt
Method
- Whisk eggs and maple syrup until pale and thick.
- Sift in flour, baking powder, salt; fold gently.
- Stir in melted butter and lemon zest.
- Rest batter 1 h in fridge.
- Pipe into buttered madeleine molds, bake at 205°C for 9–10 min until humped.
- Unmould immediately.
Conversion and rationale
Original sweetener (classic version): 130 g white sugar
Conversion used: 130 g sugar → 150 ml maple syrup; no other liquid to reduce (batter is stiff enough); oven from 220°C to 205°C to protect the classic bump.
Why Quebec maple syrup: Maple syrup brings a woodsy note that pairs with lemon and browns the shells beautifully; it also gives a moister crumb than granulated 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 →