I really like the way these turned out. They are a nice bite in a lunch bag.
150 g flour
1 1/2 tsp. baking powder
a pinch of salt
3 large eggs
100 g sugar
1 tsp vanilla
113 g butter, melted (1 stick)
3 Tablespoons instant coffee dissolved in 1/4 cup of boiling water (allow to cool)
Grease the madeleine pans with butter. Preheat the oven to 450 degrees F.
Sift together the flour, baking powder and salt and set aside. Melt the butter.
Beat the eggs and sugar until the ribbon stage is reached.
In three batches, gently fold the flour mixture into the egg mixture. Add the cooled coffee to the melted butter. Fold in the butter mixture. Fill pan indentations 3/4 full. Put into the oven and turn the oven down to 400 degrees F and bake for 6 minutes. Turn down the oven to 350 degrees F and bake for another 6 minutes or until toffee brown. Remove to racks.
While the cakes are still warm, brush this glaze over them.
1/3 cup of hot water
3 Tablespoons instant coffee
1/3 cup of sugar
Stir together and brush over the ridged side of the warm cakes.