Ingredients
- 2 eggs
- 1/3 cup maple syrup
- 100 g flour
- 100 g butter, melted
- 1 tsp baking powder
- zest of 1 lemon
- pinch salt
Method
- Whisk eggs with maple syrup until frothy.
- Fold in flour, baking powder, salt, lemon zest.
- Stir in melted butter; chill 30 min.
- Fill buttered madeleine molds, bake at 190°C for 9 min.
- Unmold immediately.
Conversion and rationale
Original sweetener (classic version): 100 g white sugar
Conversion used: Replace 100 g sugar with 1/3 cup maple syrup; reduce nothing else but chill batter to firm; oven from 200°C to 190°C.
Why Quebec maple syrup: Maple pairs with lemon for a bright, mineral-rich finish; a natural Québec sweetener with authentic terroir.
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 →