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Cappuccino Madeleines

The perfect afternoon pick me up made in less than 30 minutes
Prep Time20 mins
Total Time35 mins
Servings: 12 Madeleines



  • 2 eggs
  • 100 g caster sugar
  • 100 g plain flour
  • ¾ tsp baking powder
  • 2 tbsp French blend ground coffee
  • 100 g unsalted butter melted and cooled to room temperature, plus extra for greasing


  • 100 g icing sugar plus extra for dusting
  • 1 tbsp French blend ground coffee


For the Madeleines

  • Begin by making a double espresso or an extra strong coffee in a cafetiere and leave it to cool in a fridge while you prepare the Madeleine mixture.
  • Slowly melt the butter in a pan, but don't let it bubble. Then leave it to cool to room temperature. 
  • Preheat the oven to 200˚C/Gas 6. Lightly grease the Madeleine pan with a little extra softened butter.
  • In a large bowl, whisk the eggs and sugar with an electric hand mixer for 3-4 minutes, until pale and frothy.
  • Sift in the flour and baking powder, then add the cold coffee and melted butter and lightly whisk into the egg mixture, until just combined. Leave to stand for 15 minutes.
  • Add a teaspoon of the mixture to the prepared baking tin then bake for 8-10 minutes until well risen, golden brown and springy to the touch. Leave in the tin to cool for 5 minutes, then turn out onto a wire rack.

For the Coffee Icing

  • To make the icing, sift the icing sugar into a small bowl and stir in the coffee to form a smooth paste, about the thickness of double cream. When cool, dust each Madeleine with icing sugar and dip the tip of the wider end into the coffee icing. Leave on the rack to set before serving.
  • Store the Madeleines in an airtight container and eat within two days. You can also freeze them, but ensure you do this before decorating. 
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