12 Days of Holiday Treats: Gingerbread Madeleines

Instructions

The day before or the morning of baking - prepare the madeleine pan

1. Brush the madeleine pan with the melted butter, making sure to get the butter into all the grooves, but don’t let it pool there (if necessary turn the pan upside down over a paper towel to drain out).
2. Place a large pinch of flour in each cavity and shake the pan to coat the butter with the flour. Turn the pan upside down over the sink or over some paper towel to catch the flour, and tap to remove any excess.
3. Place the pan in the freezer.

The day before or the morning of baking - prepare the batter

1. Melt the butter either in a small pot on the stovetop over medium heat, or in a microwave-safe bowl in the microwave for about 1 minute. Set aside to cool.
2. Beat the sugar and egg with handheld electric beaters on high speed for 3 - 4 minutes, until thick, creamy, and slightly pale.
3. In a separate bowl, whisk the flour, baking powder, spices, and salt together.
4. Add the dry ingredients to the wet and use a rubber spatula to gently fold them in until the dry ingredients are just combined.
5. Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated. The batter will be a little runny.
6. Cover the bowl with plastic wrap and place in the fridge 4 hours or overnight.

When you’re ready to bake (either later that day or the next day)

1. Remove the madeleine pan from the freezer and fill each cavity about three-quarters full (a heaping tablespoon’s worth). It’s easiest to use a small spoon or 1 tablespoon cookie scoop to fill the cavities. Do not spread the batter out, it will settle when it bakes. Once you have filled all the cavities, place the tray in the fridge or freezer while the oven preheats.
2. Preheat the oven to 425˚F (220˚C). When the oven is at temperature, remove the madeleine pan from the fridge and then bake for 10-12 minutes. Your madeleines should be golden around the edges and may have a bump on top—it can be quite pronounced. Don’t worry, that bump is meant to be there!
3. Remove the pans from the oven. Immediately remove the madeleines from the pans (use a small knife or spoon to coax them out if they don’t just pop right out) to cool on wire racks.