Ingredients
- 2 large eggs
- 100ml pure Quebec maple syrup (amber)
- 120g all-purpose flour
- 1 tsp baking powder
- 115g butter, melted and cooled
- 1 tsp lemon zest
Method
- Whisk eggs and maple syrup in a bowl until pale and slightly thickened.
- Sift in flour and baking powder, folding gently to combine.
- Slowly pour in cooled melted butter and lemon zest, folding until smooth.
- Chill the batter for 15 minutes while preheating a greased madeleine pan.
- Spoon batter into molds and bake at 175°C (345°F) for 10-12 minutes until puffed.
Conversion and rationale
Original sweetener (classic version): 100g granulated sugar
Conversion used: Replaced 100g sugar with 100ml amber maple syrup. Reduced flour by 10g to keep the sponge light despite the liquid swap. Baked at 175°C instead of 190°C.
Why Quebec maple syrup: The delicate caramelization of Quebec maple syrup elevates the classic French madeleine sponge, offering a elegant, forest-scented afternoon tea treat.
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 →