Madeleines with Irish Whiskey Fudge

1. In a large mixing bowl or with an electric mixer, beat the eggs and sugar together until the mixture is pale and fluffy. | 2. Soften the butter in the microwave for a few seconds, just until softened but not melted. | 3. Sift the flour with the baking powder, then fold it into the egg mixture using a whisk. | 4. Add the softened butter, milk, and instant coffee powder, stirring until well combined.

Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes. This chilling step helps create the signature hump in the madeleines.

1. Preheat your oven to 220°C (428°F). | 2. Brush each cell of the madeleine mold with melted butter to prevent sticking. Place the mold on a perforated baking tray to ensure even airflow during baking.

1. Spoon a teaspoon of batter into each mold cavity. | 2. Bake at 220°C for 4 minutes, then lower the temperature to 180°C (356°F) and bake for an additional 5-6 minutes, or until the edges are golden brown. | 3. If the madeleines brown too quickly, slightly reduce the oven temperature and extend the baking time by a minute.

Remove the madeleines from the oven and let them cool slightly in the mold before transferring to a wire rack.