Gingerbread Madeleines

I am seriously obsessed with Madeleines. Every time I see a recipe for them I want to try them. Over the last 7 months I have tried 4 different Madeleine recipes. First there were the traditional ones, then there were the dark chocolate ones, then there were the white chocolate ones, and now there are these. I saw them on Peabody's blog and felt the intense need to try them. I had all the ingredients I needed except for the molasses, but I was planning on buying molasses because I have been in the mood for molasses cookies. I didn't top them with the orange glaze like she did, instead I topped them with powdered sugar. These Madeleines are delicious. The combination of the spices and the fluffyness of the cookie are a dream. I don't think it's possible for me to not like a Madeleine.

Gingerbread Madeleines
Source: Culinary Concoctions by Peabody (here)

½ cup all purpose flour
½ cup cake flour
½ cup almond flour
½ tsp baking powder
¼ tsp salt
2 tsp ground ginger
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
1/8 tsp ground cloves
¼ pound (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
4 eggs
1 tsp vanilla extract
¼ cup full flavor molasses

Sift flours, baking powder, spices, and salt into medium bowl and set aside.

Using a hand mixer, beat the butter on high speed until soft and creamy, about 1 minute. Slowly add the sugar, 1 Tbsp at a time beating continuously on high speed. It should take 5-10 minutes to add the sugar. The mixture should be light, fluffy and a creamy white color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Add the eggs, on at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next one.

Add the vanilla extract and the molasses and blend until incorporated.

Add the flour mixture to the batter in thirds, beating on low speed until just incorporated. Cover the batter and chill if for at least 2 hours and up to 4 hours.

Preheat oven to 375F. Adjust the rack to the center of the oven. Brush the mini or standard madeleine molds with melted butter, then dust them lightly with flour.

Carefully spoon the chilled batter into the madeleine pan, filling each shell three-quarters full. Bake for 10 minutes for mini or about 15 for standard size, or until they are golden brown and firm to the touch. Repeat until all the batter has been used, brushing pans with butter if needed.

Battle of the humps :)


Doesn't that look amazing??

Enjoy!