Fall Spiced Madeleines
Servings: 24 madeleines
Prep Time: 25 minutes
Cook Time: 15 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Madeleines:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
Ingredients for Maple Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons maple syrup
- 3 tablespoons whole milk
- ¼ teaspoon kosher salt
- In a medium mixing bowl whisk together the flour, baking powder, ginger, cinnamon, cardamom, cloves and salt until evenly combined.
- In the bowl of a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs on medium high speed for about 2 minutes or until the mixture has lightened in color and volume as well as thickened slightly. Quickly whisk in the honey and vanilla.
- Using a flat edged silicone spatula carefully fold in the dry ingredients, taking care not to overwork the mixture or you’ll get tough madeleines. Pour in the melted and cooled butter, again gently folding until just combined. If you want, you can bake the madeleines now but for the best results chill and rest the batter in the refrigerator for at least 3 hours or overnight which will give them the signature “bump” on the top.
- To bake: Butter and flour two full size madeleine pans (to make 24 total madeleines). Tap out any excess flour that doesn’t stick to the buttered molds. Freeze the pans for at least 5 minutes.
- Place a rack in the center of your oven and preheat the oven to 400°F.
- Using a spoon or a piping bag fill each mold just to the top, smoothing out the surface a bit if needed with an offset spatula. Place the filled pans in the oven and bake for 11 to 14 minutes or until they have a light golden color and you can see the edges of each madeleine lightly pulling away from the mold. After removing each pan from the oven, invert and lightly tap on a counter to release the madeleines from the pan. Transfer all the madeleines onto a cooling rack and allow them to cool to room temperature.
- To make the glaze: whisk the powdered sugar, maple syrup, milk, and salt in a small mixing bowl until no lumps of sugar remain and the glaze is very smooth. Adjust the consistency as needed by adding a bit more sugar to thicken or milk to loosen. The glaze should be able to coat the madeleines without running off. Drizzle the glaze over, or dip the cookies in, once they are fully cooled.