Alana
The next recipe I tried out at home from the Tea Time Treats class that Theresa and I took was the recipe for madeleines. I picked up a sea shell pan and went to work. I picked a variation of the recipe for gingerbread madeleines, because the Christmas season is right around the corner!
I don’t think that I have much to add after my first post on madeleines. One thing I definitely noticed is how much more the batter thickened leaving it in the fridge overnight vs the few hours it got during class. I found that portioning out the batter into the pan a bit tricky to judge because the thicker batter stayed quite balled up in the pan. My first pan in the oven may have been a bit over filled, but for the second pan I found using a cookie scoop really helpful. One level scoop was the perfect amount of batter for each madeleine.
As the recipe noted, I found that the batter kept quite well in the fridge. I made my first pan of madeleines on Thursday evening, went to Calgary over the weekend, then made my second pan Sunday evening after I was back home. No difference in the end result! There was also a perfect amount of batter to make two full pans, or 24 madeleines, even though the recipe says it will make 16.
As far as the gingerbread flavour goes, I think I would add more spice to any gingerbread madeleines I make in the future. Maybe I’ve been brainwashed by the spicy-ness of my gingerbread cookie recipe, but I think I would prefer a bit more kick. Regardless these were still wonderful to snack on with a cup of tea 🙂
Gingerbread Madeleines
Source Duchess Bake Book
Ingredients
- 160 g (1 cup) all-purpose flour
- ½ tsp baking powder
- 4 eggs, room temperature
- 150 g (¾ cup) granulated sugar
- 1 ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 150 g (2/3 cup) unsalted butter, melted and cooled to room temperature
- 2 tsp vanilla extract or paste
Directions
- Whisk the flour and baking powder in a bowl. Make a well and set aside.
- In another bowl, whisk the eggs and sugar until well combined. Add the butter, vanilla, ginger, cinnamon and cloves, and whisk again until combined.
- Pour the wet ingredients into the dry ingredient well, and whisk until the batter is smooth.
- Cover with plastic wrap, and rest in the refrigerator for at least 3 hours. Prepare your pan with butter and flour/non-stick spray, and put that in the fridge as well. If you plan on making a simple syrup, put ½ cup of sugar and ½ cup of water in a sauce pan and bring to a boil. Remove from heat and cool.
- Heat your oven to 400 degrees F. When the oven is ready, spoon the batter into the pan. The cavities should be 2/3 to ¾ full.
- Bake for 10-12 minutes, or until golden around the edges and the bump springs back to touch.
- Remove from oven and immediately remove madeleines from the pan by tapping it against the counter.
- Dip in your simple syrup* and/or enjoy with a cup of tea.
*Simple syrup is made by adding ½ cup of sugar and a ½ cup of water to a small sauce pan and heating it on the stove until all the sugar is melted.
Chateau Gateau 