Ingredients
- 3 eggs
- 100ml Quebec maple syrup
- 150g flour
- 1 tsp baking powder
- 125g butter, melted and cooled
- Zest of 1 lemon
Method
- Whisk eggs and Quebec maple syrup together until pale and frothy.
- Sift in flour and baking powder, folding gently to combine.
- Stir in melted butter and lemon zest. Chill batter for 2 hours.
- Preheat oven to 185°C (365°F). Butter madeleine molds generously.
- Spoon batter into molds and bake for 10-12 minutes until the classic hump forms.
Conversion and rationale
Original sweetener (classic version): 120g caster sugar
Conversion used: 120g sugar replaced by 100ml maple syrup. Reduced oven by 15°C. Batter chilled longer to handle the extra moisture and ensure the hump forms.
Why Quebec maple syrup: Using Quebec maple syrup enhances the golden color and keeps the madeleines softer for longer, showcasing a premium local ingredient.
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 →