Cookies/ Dessert

Gingerbread Madeleines

A plate of Gingerbread Madeleines with a bowl of glaze

Something about hearing the word madeleine conjures up images of teatime in France for me. Sitting in a little cafe with a steaming pot of tea, a plate of buttery madeleines and my favorite novel. I was a little nervous to start baking these since they seem tricksy but when I found a madeleine pan at Goodwill I knew it was time. I started my experimenting with David Lebovitz’s recipe which I found at Tasting Table. True to form I read everything I could find about the process for make a good madeleine and then made a few batches myself.

Gingerbread Madeleine being dipped into glaze

They were amazingly delicious and I was hooked. I wasn’t feeling the pumpkin craze this fall for some reason but gingerbread was calling my name. Now that I have made several batches and we’re in full winter hibernation mode I can say that Gingerbread Madeleines are one of my favorite little treats!

Madeleines on a cooling rack

If you haven’t made madeleines before I’m here to tell you they aren’t as difficult as they seem! Make sure you whip the eggs well because that will give them the air they need to rise. Combined with the chill time, this will create the classic “hump” on the underside. (Yep, forgot to photograph that part, oops!) Traditionally madeleine batter is chilled or rested for the first time before the butter is added and then for a second time after. I chose to do a single chill time in the fridge. In my tests I didn’t find a noticeable difference between the two methods so I opted for a simpler process.

A plate of Gingerbread Madeleines with a bowl of glaze

It’s time to whip up a batch of Gingerbread Madeleines for yourself! Pop the kettle on and get ready for a cozy winter tea. If you snap a picture tag me @teatimebaker on instagram so I can join your teatime!

A close up of a gingerbread madeleine with a bite taken out of it

Our weather is going to be frigid this week with a high of -1(F) on Wednesday and wind chills up to 40 below zero. Yikes! I’m planning to do some extra baking to heat up the house and warm our insides as well. I’m also working on a post with some details of what’s happening around here lately (and taking all my free time).

Don’t forget to pin this one because you’ll want it again!

-Erin

Gingerbread Madeleines

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By The Teatime Baker Serves: 24
Prep Time: 45 mins Cooking Time: 6 minutes

Gingerbread Madeleines are a lovely winter teatime treat. The perfect combination of sweet and spicy, they pair beautifully with a cup of your favorite black tea!

Ingredients

  • 8 Tbsp (115 g) butter
  • 1-1/2 Tbsp (25 ml) molasses
  • 2 large eggs (room temp)
  • 1/2 cup (110 g) sugar
  • 1 cup ( 130 g) flour
  • 1-1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 2 Tbsp (25 g) melted butter for the pan
  • GLAZE:
  • 1 cup (115 g) powdered sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • pinch of nutmeg and cloves
  • 2 tsp molasses
  • 4 Tbsp milk

Instructions

1

In a small pan melt the butter and stir in the molasses. Turn off and let it cool while you make the batter.

2

In the bowl of a stand mixer fitted with the whisk attachment whip the eggs on medium speed and slowly add the sugar. Continue whipping on high until the eggs are light and frothy and double in size, 5-8 minutes (ribbon stage.)

3

Gently stir in vanilla and dry ingredients.

4

Fold in the melted butter and molasses mixture.

5

Cover with plastic wrap and chill for 30-60 minutes.

6

Pre-heat oven to 400 F (205 C)

7

Brush the indents of your madeleine pan(s) with the 2 Tbsp of melted butter. You can bake two batches if you only have one pan like me!

8

Fill each indent with approximately 1 Tbsp of batter and bake for 6 minutes. Let them sit in the pan for 1 minute and then gently remove to a wire rack.

9

GLAZE:

10

Whisk the glaze ingredients together in a small bowl. If you like a stronger molasses flavor you can add another tsp to your glaze.

11

Dip the top half of each madeleine in the glaze, let it drip and then place back on the wire racks to dry.

12

Most madeleines are best on the day they are baked, but these are equally as good the second day. Store in an airtight container for 1-2 days.

Notes

Serve warm or let them cool between each process and set the glaze, whichever you prefer. Enjoy!

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