Gingerbread Madeleines


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


  • 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


  1. Whisk the flour and baking powder in a bowl. Make a well and set aside.
  2. In another bowl, whisk the eggs and sugar until well combined. Add the butter, vanilla, ginger, cinnamon and cloves, and whisk again until combined.
  3. Pour the wet ingredients into the dry ingredient well, and whisk until the batter is smooth.
  4. 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.
  5. 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.
  6. Bake for 10-12 minutes, or until golden around the edges and the bump springs back to touch.
  7. Remove from oven and immediately remove madeleines from the pan by tapping it against the counter.
  8. 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.

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