The beauty of the madeleine resides in its simplicity. It is adaptable to your palate and can therefore be made to taste like lemon, honey, ginger, matcha…anything you desire. Something so simple yet so sweet has been the foundation of French desserts, and one that is still popular today. Madeleines are usually what my mother and I serve to guests who come for tea, and sometimes we aren’t sure if they are coming for us or for the madeleines 🙂
Gingerbread Spiced Madeleines
9 tbsp. (1 stick plus a tablespoon) of unsalted butter
2 eggs, at room temperature
2/3 cup of white sugar
1 large pinch of salt
1 tsp. of vanilla extract
1 cup plus 1 tbsp. of all purpose flour, sifted
1 tsp. of ground ginger
1 tsp. of ground cinnamon
1/4 tsp. of ground cloves
1/4 tsp. of ground nutmeg
1 tsp. of baking powder
Butter the madeleine molds.
Melt the butter on low heat in a small pot until brown. It will melt quickly so keep an eye on it so it doesn’t burn.
Place the eggs, sugar, salt, and vanilla in a bowl and mix for 5 minutes until pale and thickened. If you have a standing mixer you can use it.
In a separate bowl, whisk together the flour, baking powder and all four spices. With a rubber spatula, gently fold in the flour into the batter. Drizzle the browned butter into the batter, a little at a time, and keep mixing.
Cover the bowl and refrigerate for 1-2 hours.
Once ready, preheat the oven to 395ºF (200ºC).
Add about a spoon of batter in the center of each mold, just enough to fill 3/4th. Do not spread, it will do so naturally in the oven.
Bake for 4 minutes then reduce the temperature to 356ºF (180ºC) for another 4 minutes. The madeleines should have a little hump.
Remove from the oven and tilt the madeleines out their molds onto a cooling rack for about 10 minutes.