Irish Coffee Madeleines Full Size Recipes

ORIGINAL IRISH COFFEE

Steps:

• Gather the ingredients.
• Place the brown sugar into a warm Irish coffee glass , mug, or other heatproof glass.
• Add the coffee and Irish whiskey.
• Stir until the sugar is dissolved.
• Float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon.
• Do not stir. Instead, drink the Irish coffee through the cream. Enjoy.

KILBEGGAN® IRISH COFFEE

Steps:

• Combine all ingredients in a heat-proof mug, stirring to dissolve sugar.
• Top with whipped cream.

COFFEE MADELEINES

Steps:

• Grease and flour twenty-four 3-inch madeline molds. Set aside. Beat sugar and yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites until combined.
• Preheat oven to 375 degrees F. Stir together flour, baking powder, baking soda, and salt in a small bowl. Sift flour mixture over the egg yolk mixture; gently fold inches Fold in almonds. Spoon batter into prepare molds, filling each about half full.
• Bake for 10-12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds, and cool cookies completely on rack. Drizzle Espresso Icing over madeleines, if desired. Cover tightly and store at room temperature up to 3 days.
• Espresso Icing: Combine 1/2 teaspoons instant expresso powder and 1 tablespoons water in a small bowl. Stir in 1 cup sifted powdered sugar. Stir in additional water 1 teaspoons at a time until a drizzling consistency.

IRISH COFFEE MADELEINES (FULL SIZE)

Steps:

• Make and chill the batter and syrup. 1. Dissolve instant espresso powder in milk, then add vanilla and whiskey; set aside. 2. Sift flour and baking powder and salt over parchment and set aside. 3. Melt and brown butter 120g and set aside to cool. 4. Whisk together eggs, both sugars, and honey until homogenous. 5. Add milk mixture. 6. Add dry ingredients in two batches, mixing until just combined. 7. Add butter all at once, and whisk until smooth. 8. Cover with plastic and let chill at least 30 minutes, and up to 2 days. 9. Bring water and sugar to boil in a small saucepan, add espresso powder and stir until dissolved chill until ready to use. 10. Meanwhile preheat over to 400 F. 11. Pipe and bake madeleines/ Lightly butter and flour molds inside and tops. 12. Fit a piping bag with a 1 cm wide round tip and fill with half the batter. 13. Pipe into each mold, filling 3/4 full. 14. Bake at 400 F for 7 mins, rotating pan halfway through. Batter keeps in refrigerator for up to 3 days. Glaze and finish madeleines/ 15. Stir whiskey into cold syrup. 16. Pop madeleines out of molds immediately after baking, and brush lightly on underside with syrup. 17. Transfer to wire rack and let cool completely 18. Over double boiler, stir the chocolate chips until halfway melted; take off heat and sir until completely melted, reheating in 3 sec intervals over the heat if needed until smooth. 19. Tipping the bowl to create a deep spot of chocolate, dip the round end about halfway; place on parchment paper lined sheet pan. 20. Sprinkle with a little espresso powder and chill in refrig till chocolate sets.