Gingerbread Madeleines

30 mins Prep Time

14 mins Cook Time

Written By

Katrina Bolinas

Madeleines are small sponge cakes that are both lightweight and delicate in texture. Originally from France, they are distinctively known for their fluted, elegant shell-like shape. Brush lightly with glaze or dust with confectioners’ sugar; they are ready to be served and enjoyed.

This is an easy recipe to whip up this holiday season. Full of warm spices and aroma, they are sure to return and become a staple in your home kitchen during this time of year. While a traditional madeleine pan is preferred, a small muffin tray or cake mold can be easily substituted. Happy holidays!

Note: resting your batter for at least one hour will give you a more tender crumb and that signature hump.

Ingredients

Glaze

1/2 cup plus 2 tablespoons confectioners’ sugar
1 tablespoon water

Madeleine

1/2 cup plus 2 tablespoons unsalted butter (melted), plus extra for the pan
1 cup all-purpose flour, plus extra for the pan
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/4 teaspoon ground cloves
1 teaspoon Dutch cocoa powder
2 large eggs (room temperature)
1 tablespoon fancy molasses
2 tablespoons confectioners’ sugar for dusting (optional)

Directions

Glaze

1 Steps

Step 1

In a small bowl, whisk the confectioners’ sugar and water until combined and smooth.

Madeleine

8 Steps

Step 1

Place rack in the centre of oven; preheat to 350°F.
Step 2

Melt 1/2 cup, plus 2 tablespoons butter in a microwave for about 30 seconds. Add molasses and mix well. Grease pan with the extra butter and lightly dust with flour, knocking out the excess.
Step 3

In the bowl of a stand mixer fitted with the whisk attachment, combine sugar and eggs. Mix on medium speed until light and pale, about 5 minutes.
Step 4

Meanwhile, sift together the flour, baking powder, salt, ground ginger, ground cinnamon, ground black pepper, ground cloves and Dutch cocoa powder into a bowl and set aside.
Step 5

Add melted butter and molasses to the sugar and eggs mixture and continue to mix for a few more seconds.
Step 6

Stop the mixer. With a rubber spatula, scrape down the sides of the bowl. On low speed, add the flour mixture in three additions, ensuring batter is evenly combined and smooth.
Step 7

Fill each cavity of the pan with about a tablespoon of batter. Bake for about 12-14 minutes. Immediately remove from pan and allow to cool on a wire rack.
Step 8

Brush lightly with glaze or dust with confectioners’ sugar. Let it set for a few minutes and serve immediately.