Maple Pecan Madeleines

For my next foray into the We Love Madeleines cookbook, I chose these maple pecan madeleines. Oddly enough, I had pecans on hand because my mother loves to crack them open and freeze them for later snacking and pecan pie making purposes. Over Christmas, she generously cracked a bunch and left me two large freezer bags full of the nuts.

Unfortunately, I did not have pure maple syrup on hand. I grew up eating pancakes with the sugary, syrupy, viscous Aunt Jemima brand and never really understood why anyone would pay four times as much for pure maple syrup. So, I took a deep breath and purchased the requisite pure maple syrup (organic, nonetheless) needed for this recipe. I have to say that I didn’t expect pure maple syrup to be so liquidy and free-flowing. And, the taste was simply leaps and bounds over the processed stuff. Plus, using the good stuff really made the madeleines taste amazing.

Up next: Chocolate-dipped bacon & maple madeleines!

MAPLE PECAN MADELEINES (Makes 24)
by Amy Treadwell, as printed in We Love Madeleines

Ingredients
90 g cake flour plus more for dusting
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs, at room temperature
100 g sugar
1 tbsp. pure maple syrup
1/4 tsp. maple extract
70 g unsalted butter, melted & cooled, plus more for the greasing pan
55 g toasted chopped pecans

Directions
1. In a medium bowl, sift cake flour, baking powder, and salt.
2. In bowl of stand mixer with paddle attachment, beat eggs and sugar on medium-high until very light and nearly double in volume, about 5 minutes. Add maple syrup and extract (if using) and beat until combined.
3. Fold flour mixture and melted butter into egg mixture till just combined. Fold in the chopped pecans. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
4. Position rack in center of oven and preheat to 400 degrees. Grease a madeleine pan with melted butter and dust with flour, tapping out excess.
5. Spoon/pipe batter into prepared pan, filling each mold about 3/4 full. Do not smooth the batter. Bake 8 to 10 minutes.
6. Immediately turn out madeleines onto wire rack and let cool. Wipe out pan and let cool. Repeat process until all batter is used.

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