Ingredients
- 2 large eggs
- 80ml Quebec amber maple syrup
- 100g all-purpose flour
- 1 tsp baking powder
- 90g butter, melted and cooled
- A pinch of salt
Method
- Whisk the eggs and maple syrup vigorously for 3 minutes until pale and slightly aerated.
- Fold in the sifted flour, baking powder, and salt, then gently stir in the cooled melted butter.
- Rest the batter in the refrigerator for 30 minutes to ensure a high temperature contrast for the signature bump.
- Spoon into a greased madeleine pan and bake at 175°C (345°F) for 8-10 minutes until puffed and golden.
Conversion and rationale
Original sweetener (classic version): 80g granulated white sugar
Conversion used: Replaced 80g white sugar with 80ml amber maple syrup, baked 15°C lower than standard recipes to avoid burning the delicate scalloped shell.
Why Quebec maple syrup: The delicate crumb of the classic French madeleine is infused with rich maple notes, offering a beautiful golden glaze and unmatched moistness.
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 →