Gingerbread Madeleines

A year ago, I asked for a madeleine pan for Christmas.

When I asked for it, I knew it was an unnecessary specialty kitchen item that I would probably use about twice before burying it in the cabinet. I wanted one anyway, because the adorable pictures of madeleines that were popping up in my social media were filling my head with thoughts of what my life could be like with a madeleine pan. I could make matcha madeleines! Chocolate madeleines! Pink strawberry madeleines dipped in white chocolate! You get the thought process.

As soon as I got it, I made the classic vanilla madeleines with lemon glaze, and they were fantastic. They had a cute little hump on the bottom, a crispy thin crust on the top, and a tangy lemon glaze to make them pop.

I then forgot about the madeleine pan for about a year, and resurrected it today to make gingerbread madeleines, for gingerbread season.

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perfect little domes of spicy yumminess

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These gingerbread madeleines are nicely spiced with cinnamon, ginger, nutmeg, and cloves, and go fantastically with milk, tea, or coffee. I was too lazy to go out and buy more ingredients to make this a reality, but you could dip them in white chocolate and sprinkle them with crushed candy canes to make them even more christmassy. But honestly, they are great as is.

Gingerbread Madeleines

9 tbsp melted butter, browned + 1 tbsp for brushing on the madeleine molds

2 eggs

2/3 cup granulated sugar

1 tsp vanilla extract

1 cup all purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp ground nutmeg

Melt the tablespoon of butter and brush the madeleine pan indentations with it, then lightly flour the pan and tap off the excess flour. Put the pan in the freezer.

In a medium bowl, whisk together the flour, baking powder, and spices. In a large bowl, whip the eggs with the sugar, a pinch of salt, and the vanilla until pale and thick.

Sprinkle the flour mixture over the egg mixture a bit at a time and gently fold it in with a spatula. Drizzle in the browned butter, and gently mix until homogeneous (don’t over-mix).

Refrigerate the batter for 1 hour. Preheat the oven to 425 degrees F. Use a tablespoon to dollop batter into the cold madeleine pan to fill the molds about 3/4 full (don’t spread the batter to fill the mold, leave it in dollops!). Bake for 9-10 mins, then let them cool for a couple minutes. Enjoy them as soon as possible!

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