Author Notes: These tender-crumbed cookie-cakes are a classic French treat and perfect alongside a cup of coffee or tea. The flavors of eggnog put this recipe squarely in the holiday realm, making it a great addition to your seasonal cookie assortment. For the best results, chill the batter and freeze the pan. The madeleines are best when eaten the day they are made.
NOTE: Special equipment is needed for this recipe: 12-mold standard-sized madeleine pan; 1 tablespoon cookie scoop (optional); wooden skewer or similar tool
Excerpted from Holiday Cookies by Elisabet der Nederlanden (Ten Speed Press). Copyright © 2017. —Food52
Makes: 24 madeleines
For the madelines
cups cake flour
teaspoon baking powder
pinch of ground cloves
teaspoon kosher salt
teaspoon freshly grated nutmeg
2 eggs, plus 2 egg yolks
cup granulated sugar
tablespoons bourbon or Cognac
tablespoons heavy cream
cup (6 ounces) unsalted butter, melted and cooled
For the glaze
cup confectioners' sugar
tablespoon whole milk
pinch of freshly grated nutmeg
- To make the madeleines, sift flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1/2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes.
- Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes.
- Position the oven rack in the middle of the oven and preheat the oven to 375°F. Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one.
- Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely.
- Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way.
- To make the glaze, in a bowl, whisk together the confectioners' sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve.
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