Madeleines With Irish Whiskey Fudge

In the global or electric whisk, beat eggs with sugar until the mixture is white and fluffy.

Soften the butter in the microwave for a few seconds.

Add flour sifted with baking powder and stir with a whisk, add the butter, milk and instant coffee powder.

Cover the bowl with the plastic wrap and let stand in refrigerator for at least half an hour, the thermal shock will inflate the madeleine.

Preheat the oven to 220C.

Pour a teaspoon of dough into each cell previously brushed with melted butter and tableware mold (my Silikomart) over a perforated tray.

Bake at this temperature for 4 minutes, then lower it to 180C and cook for 5-6 minutes.

Did those in the case too quickly, lower the oven temperature has increased by one minute cooking.