Cinnamon-Ginger Spiced Madeleines

french madeleine pastry

Cinnamon-Ginger Spiced Madeleines

AuthorDanielle BauerDifficultyIntermediate

Adapted through blending recipes from King Arthur Flour and Sally's Baking Addiction. Each of these sites are an amazing resource, and I highly recommend! 

french madeleine pastry

Yields18 Servings
Prep Time15 minsCook Time14 minsTotal Time1 hr 15 mins

 142 g (10 tbsp) Unsalted Butter
 131 g (2/3 cup) Sugar
 3 Large eggs at room temperature
 3 g (1/2 tsp) Salt
 14 g (1 tbsp) Vanilla Extract
 120 g (1 cup) All-Purpose Flour, sifted
 2 g (1 tsp) Cinnamon
 1 g (1/2 tsp) Ground ginger
 0.50 g (1/4 tsp) Nutmeg

1

Completely melt the butter and allow to cool to room temperature, about 15 minutes. Allow the eggs to come to room temperature by placing a bowl of warm (not hot) water for about 15 minutes.

2

Beat eggs with the sugar and salt until they are thick and very light yellow, about 8-9 minutes on medium-high speed.

3

Stir in vanilla

4

Sift flour and spices, then incorporate flour mixture and butter. To fold, first, add a small portion of flour mixture to the egg. Then use a large spatula to dip underneath the batter and scoop up and over the flour, thus "folding" it in. Repeat this process, alternating small amounts of butter and flour, and turning the bowl slightly as you do so. Be gentle and take your time. Be sure not to stir or move the spatula too aggressively. The batter should look smooth and shiny.

5

Cover the batter and chill for 45-60 minutes, until thickened. After fully chilled, scoop 1 tbsp batter into the middle of each cake well.

6

Prepare the pan by brushing with small amount of melted butter and a light sprinkling of flour. Melted butter gives a delicious, caramelized surface and extra flavor. I found by preparing the pan early, less browning occurred from the butter. If you prefer, you can also use non-stick cooking spray for a lighter colored madeleine.

7

Bake at 375F for 12-13 minutes. The outside edges should be brown and crispy, with a light yellow interior. The cake should spring back when touched.

8

Allow to cool in the pan for a few minutes, before fully cooling on a cooling rack.

9

Decorate and enjoy! Serve hot and fresh.

Madeleines are traditionally dusted with powdered sugar, but they are also amazing dipped in chocolate. I chose a chocolate orange glaze to complement the cinnamon-ginger madeleines. You could also use white chocolate, nuts, fruit, or whatever strikes your fancy!

10

Store leftovers in an airtight container. Eat them within 1-2 days for best quality.

Ingredients

 142 g (10 tbsp) Unsalted Butter
 131 g (2/3 cup) Sugar
 3 Large eggs at room temperature
 3 g (1/2 tsp) Salt
 14 g (1 tbsp) Vanilla Extract
 120 g (1 cup) All-Purpose Flour, sifted
 2 g (1 tsp) Cinnamon
 1 g (1/2 tsp) Ground ginger
 0.50 g (1/4 tsp) Nutmeg

Directions

1

Completely melt the butter and allow to cool to room temperature, about 15 minutes. Allow the eggs to come to room temperature by placing a bowl of warm (not hot) water for about 15 minutes.

2

Beat eggs with the sugar and salt until they are thick and very light yellow, about 8-9 minutes on medium-high speed.

3

Stir in vanilla

4

Sift flour and spices, then incorporate flour mixture and butter. To fold, first, add a small portion of flour mixture to the egg. Then use a large spatula to dip underneath the batter and scoop up and over the flour, thus "folding" it in. Repeat this process, alternating small amounts of butter and flour, and turning the bowl slightly as you do so. Be gentle and take your time. Be sure not to stir or move the spatula too aggressively. The batter should look smooth and shiny.

5

Cover the batter and chill for 45-60 minutes, until thickened. After fully chilled, scoop 1 tbsp batter into the middle of each cake well.

6

Prepare the pan by brushing with small amount of melted butter and a light sprinkling of flour. Melted butter gives a delicious, caramelized surface and extra flavor. I found by preparing the pan early, less browning occurred from the butter. If you prefer, you can also use non-stick cooking spray for a lighter colored madeleine.

7

Bake at 375F for 12-13 minutes. The outside edges should be brown and crispy, with a light yellow interior. The cake should spring back when touched.

8

Allow to cool in the pan for a few minutes, before fully cooling on a cooling rack.

9

Decorate and enjoy! Serve hot and fresh.

Madeleines are traditionally dusted with powdered sugar, but they are also amazing dipped in chocolate. I chose a chocolate orange glaze to complement the cinnamon-ginger madeleines. You could also use white chocolate, nuts, fruit, or whatever strikes your fancy!

10

Store leftovers in an airtight container. Eat them within 1-2 days for best quality.

Cinnamon-Ginger Spiced Madeleines

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