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Salted Caramel Apple Madeleines
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Salted Caramel Apple Madeleines

These Salted Caramel Apple Madeleines deliver fall's classic dessert of caramel dip apples in a fine, sweet and soft cookie form.
Course Breakfast, Dessert
Cuisine French
Keyword Salted Caramel Apple Madeleines
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 madeleines
Calories 136kcal
Author Catalina Castravet

Ingredients

Apple Madelaines Ingredients:

  • 2 large eggs
  • 2/3 cups sugar
  • 1 pinch salt
  • 1 cup all-purpose flour
  • 8 tablespoons unsalted butter melted, cooled slightly
  • 2 1/2 tablespoons unsweetened cinnamon apple sauce
  • 4 ounces dark chocolate chopped
  • 2 tablespoons heavy cream
  • baking spray
  • Salted Caramel:
  • 1 cup granulated sugar
  • 6 tablespoons salted butter at room temperature and cut up into pieces
  • 1/2 cup heavy cream
  • sea salt flakes
US Customary - Metric

Instructions

Apple Madelaines Cooking Instruction:

  • Preheat oven to 375°F.
  • Prepare 2 large madeleine pans and generously spray them with baking spray and dust with a tad of flour.
  • Using an electric mixer, beat eggs with ⅔ cup sugar until blended. Beat in the apple sauce and salt. Add flour and beat just until blended. With the mixer on low speed, gradually add cooled melted butter and beat just until blended.
  • Spoon 1 1/3 tablespoons batter into each madeleine indentation in pan. Bake until puffed and brown, about 11-13 minutes.
  • Cool for 5 minutes in the pan and after gently remove them from the pan and place on a serving dish.

Salted Caramel:

  • In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms.
  • When sugar has completely melted, add the butter and stir until well combined.
  • Carefully while still stirring add the heavy cream, once all the cream has been added let the mixture boil without stirring for one minute.
  • Remove from heat, stir in salt, transfer to a mason jar (or any other container) and let it cool.
  • Dip madeleines into the caramel sauce, place on a wire rack to harden and sprinkle with sea salt.

Melted Chocolate:

  • In a medium bowl set over a medium saucepan of simmering water, melt the chocolate with the heavy cream, must be well combined. Remove from the heat and set aside. Dip the madeleines into the melted chocolate and place on a wire to harden.

Nutrition

Calories: 136kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 38mg | Potassium: 67mg | Fiber: 0g | Sugar: 15g | Vitamin A: 135IU | Calcium: 26mg | Iron: 1mg