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Maple Granola Madeleines Recipe

Maple Granola Madeleines Recipe Photo: Steve Legato
Barbara Feldman Morse•

They're short, sweet and very chic — they're madeleines, a ubiquitous French pastry that's a cross between a cake, a cookie and a sea creature. Bake dozens of these shell pastries at home with author Barbara Feldman Morse's new book, Madeleines. If you were just going to pour yourself a bowl of granola, think again.

When I lived in Vermont, I loved the annual rite of passage of tapping maple trees to make syrup. A few years ago my husband, Matt, even tried it out himself. Matt's maple syrup was proof that there's no substitute for the real deal. To make these madeleines I paired maple syrup with granola, two breakfast staples. I love serving them with a small dish of vanilla or plain Greek yogurt.

Reprinted with permission from Madeleines

Maple Granola Madeleines Recipe
No Ratings
Fill 202 Print
Prep Time
20
minutes
Cook Time
20
minutes
Servings
12
- 14 madeleines
Maple Granola Madeleines Recipe
Total time: 40 minutes
Ingredients
  • 3/4 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/4 cup real maple syrup (the darker the syrup
  • 1 cup of your favorite granola
Directions
  1. Place a rack in the center of the oven and preheat oven to 350°F.
  2. Coat two 12-shell pans with baking spray, or melt an additional 2 tablespoons butter and brush a little in each mold.
  3. In a small bowl, whisk together flour, baking powder and salt.
  4. Place butter and sugars in a 2-quart microwavable glass bowl or measuring cup.
  5. Microwave on low for 1 to 2 minutes and then stir mixture with a whisk until smooth.
  6. If butter is not melted, microwave for 15-second intervals, stirring after each, until smooth.
  7. Let mixture cool for 3 to 4 minutes and then add egg, whisking well until completely blended.
  8. Add maple syrup and flour mixture and whisk until thoroughly blended.
  9. Using a scoop or a teaspoon, fill shell molds with batter until almost full.
  10. Top each with a generous spoonful of granola, gently pressing it into the batter.
  11. Bake for 10 to 12 minutes, until madeleines are slightly mounded.
  12. Remove pan from oven and let cool on a wire rack for 2 to 3 minutes, then invert and tap madeleines onto the rack. You may also use a small offset spatula to remove each one individually.
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