One of the best parts of fall is how everything seems to slow down. After a summer spent on family vacations, camping trips, weekend barbecues, and soaking up as much sun as possible, it’s nice to have a change of pace. Between the chill in the air and the upcoming holidays, fall just seems to lend itself to long, leisurely conversations had over a warm drink. And, of course, some baked goods. Try our spiced madeleine recipe.
Possibly the most perfect partner for coffee or hot chocolate is the madeleine. They’re moist with a spongey texture that doesn’t fall apart or get mushy when dunked in your drink. And while madeleines may seem like a fussy French pastry, they don’t require any fancy ingredients. All you need is a madeleine pan and ingredients you likely already have in your kitchen. And if you have a pastry bag then these cookies are even easier.
For a cozy autumn twist, spices like cinnamon, ginger and all spice were added to these madeleines for a subtle depth of flavor that doesn’t overwhelm. Whether enjoyed over coffee with a friend or alone for breakfast, you’ll be hooked on these delicious treats in no time.
Get that iconic shape with a Madeleine Pan.
(Recipe adapted from Martha Stewart)
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground all spice
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons packed dark brown sugar
- 2 sticks unsalted butter, melted
- 1 tablespoon plus 1 teaspoon honey
- 3/4 teaspoon pure vanilla extract
- Whisk flour, cinnamon, ginger, all spice, baking powder, and salt in a bowl. Set aside.
- Combine eggs and sugars in the bowl of a stand mixer. Mix on high until pale and fluffy, about 10 minutes. Batter should form a thick ribbon when beater is raised out of the mixture. That's when you know it's ready.
- Add flour mixture into egg mixture in two additions, folding after each addition until fully incorporated.
- Add melted butter in two additions, folding to incorporate after each addition. Then fold in honey and vanilla.
- Refrigerate, covered, for at least 2 hours, or overnight.
- Remove batter from fridge and let stand at room temperature for 10 minutes. Meanwhile, preheat oven to 350 degrees and butter the madeleine pans.
- If using, add batter to a pastry bag. Or use a plastic gallon storage bag and snip off one of the corners. Pipe batter into molds until about three-quarters full.
- Bake for 8-11 minutes, until just lightly browned. Immediately shake madeleines out onto a kitchen towel. Wipe off pan and add more butter to molds. Repeat for remaining batter.
- These madeleines are delicious on their own, but for a nice touch you can sprinkle them with powdered sugar or make a simple caramel dip for something a bit more decadent. Either way, they're perfect for just about any occasion.