Gingerbread Madeleines -

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Gingerbread Madeleines

These gingerbread madeleines are soft, buttery little cakes, gently spiced and infused with the rich, nutty flavor of brown butter! Each bite is light, tender, and filled with that irresistible festive holiday aroma.

Prep Time2 20

Cook Time15

Course: Cakes, Cookies, Dessert, Snack

Cuisine: French

Servings: Madeleines

Calories: 99kcal

Author: Natasha Minocha

Ingredients

6 tbsp Butter
1 cup All-purpose flour
1.5 tsp Gingerbread spice*
1 tsp Baking powder
2 Eggs
1/3 cup Raw sugar
Icing sugar for sprinkling on top

US Customary - Metric

Instructions

To make the brown butter - Heat the butter in a small saucepan, on low heat. The butter will be bubbly and foamy and then will start to change color. Once its brown in color, take the pan off the heat and strain the butter into a small bowl.
I didn't strain the butter.
Let it cool. This process will take about 4-5 minutes.
Sift the flour, gingerbread spice*, and baking powder in a bowl.
In a large bowl, beat the eggs and sugar till pale and thick, doubled in volume.
Gently fold in the flour mixture, followed by the browned butter. Please don't over-mix.
Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
When you're ready to bake, preheat your oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Spoon or pipe the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12 -15 minutes or until they are golden and the tops are springy to touch.
Turn them out on a cooling rack. Cool completely. Sprinkle icing sugar on top. Serve and enjoy!

Notes

How to make gingerbread spice - Whisk together the following spices in a small bowl:

2 tsp Ginger powder, 2 tsp Cinnamon powder, 1 tsp Clove powder, 1 tsp All -spice powder, 1/2 tsp Nutmeg powder

The trick to getting that characteristic hump in the madeleines is to chill the batter. This also helps develop the flavors.
While browning the butter, keep your eye on the butter - it goes from brown to burnt in a flash.
The right time to take the butter off the heat is when the butter turns pale golden and the milk solids sink to the bottom.
Always cool the browned butter before adding it to the batter. Trust me, it infuses tons of flavor into each tiny madeleine cake.
I used salted butter in this holiday-madeleine recipe. If using unsalted butter, add ¼ teaspoon of salt to your dry ingredients.
For light, airy madeleines, don’t overmix the batter.
Liberally brush and flour your madeleine molds. I use silicone ones, and they don’t need any prep.
Fill each mold only three-quarters full. This gives them room to rise beautifully.
Don’t overbake the madeleines. They are done when they are golden brown and springy to the touch.

Nutrition