Cinnamon Madeleines Recipe

Introduction

Cinnamon Madeleine Cakes are delicate, buttery French treats with a warm spice twist. These small, shell-shaped cakes are perfect for an afternoon snack or a light dessert that feels special yet easy to make.

Ingredients

• 2 large eggs (room temperature)
• ½ cup granulated sugar
• 1 cup all-purpose flour (sifted)
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter (melted and cooled)
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar (for sprinkling)

Instructions

1. Step 1: Melt the butter in a microwave or saucepan and set it aside to cool.
2. Step 2: In a medium bowl, beat the sugar, eggs, and vanilla for 5–7 minutes until the mixture is pale and has tripled in volume. Use a handheld or stand mixer.
3. Step 3: In a small bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Step 4: Fold half of the flour mixture gently into the egg batter with a rubber spatula. Add the remaining flour and fold again carefully to avoid deflating the mixture.
5. Step 5: Stir about ¼ cup of the batter into the cooled melted butter to combine, then fold this back into the remaining batter gently.
6. Step 6: Chill the batter in the refrigerator for 30 minutes.
7. Step 7: Preheat the oven to 350°F (175°C). Generously butter and flour a Madeleine pan.
8. Step 8: Spoon about one tablespoon of batter into each mold. Do not press; the batter will spread while baking.
9. Step 9: Bake for 10–12 minutes, until golden brown and the characteristic bump appears on top. Watch closely to avoid over-browning.
10. Step 10: Let the madeleines cool for 5 minutes, then remove them from the pan.
11. Step 11: Sprinkle the madeleines with powdered sugar using a sifter or fine mesh sieve.

Tips & Variations

• Use softened butter for greasing the pan to help the cakes release easily and develop a golden crust.
• Try adding a tablespoon of orange zest to the batter for a bright, citrus flavor.
• Chilling the batter is essential for that classic hump on the madeleines—don’t skip this step!
• If you don’t have a Madeleine pan, use a mini muffin tin but note that the shape will be different.

Storage

Store leftover madeleines in an airtight container at room temperature for up to three days. They are best enjoyed warm or at room temperature on the day they are made. To reheat, warm them briefly in a low oven or microwave for a few seconds to regain their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and keep it chilled in the refrigerator for up to 24 hours, but allow it to come to room temperature slightly before baking for best results.

What if I don’t have a madeleine pan?

If you don’t have a madeleine pan, you can bake the batter in a mini muffin tin. The shape will be different, but the flavor and texture remain delicious.

Cinnamon Madeleines Recipe

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Delight in these classic Cinnamon Madeleine Cakes, tender, buttery, and perfectly spiced with cinnamon, nutmeg, and cloves. These French-inspired shell-shaped cakes are light and airy, ideal for a refined tea time or a cozy treat. Made with simple ingredients and baked to a golden brown, they’re best enjoyed fresh and warm with a dusting of powdered sugar.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour (including chilling time)
• Yield: 12 madeleine cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 large eggs (room temperature)
• ½ cup granulated sugar
• ½ cup unsalted butter (melted and cooled)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all-purpose flour (sifted)
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves

Topping

• 1 tablespoon powdered sugar (to sprinkle on top)

Instructions

1. Melt Butter: Place the butter in a small bowl and melt it either in the microwave or on the stove using a saucepan. Set aside to cool completely to avoid cooking the eggs when mixing.
2. Beat Eggs and Sugar: In a medium-sized bowl, beat the sugar, eggs, and vanilla using a handheld or stand mixer for 5 to 7 minutes, until the mixture is pale, thick, and has tripled in volume, ensuring a light texture.
3. Mix Dry Ingredients: In a separate small bowl, whisk together the sifted flour, baking powder, salt, cinnamon, nutmeg, and ground cloves to evenly distribute the spices and leavening.
4. Fold Flour Mixture: Spoon half of the dry flour mixture over the egg batter and gently fold it in using a rubber spatula to avoid deflating the mixture. Repeat with the remaining flour mixture, folding slowly and carefully to maintain volume.
5. Incorporate Butter: Stir about ¼ cup of the combined egg and flour batter into the cooled melted butter, then gently fold this butter mixture back into the main batter. This method ensures an even blend without losing air.
6. Chill Batter: Cover the batter and refrigerate for 30 minutes; chilling helps improve the texture and shape during baking.
7. Prepare Pan: Preheat the oven to 350°F (175°C). Generously butter the madeleine pan and flour it to prevent sticking. Buttering is preferred even for non-stick pans for best results.
8. Fill Molds: Spoon approximately one tablespoon of batter into each mold. Do not press it down; the batter will spread naturally during baking.
9. Bake: Bake the madeleines for 10 to 12 minutes until golden brown with a characteristic raised bump on top. Keep a close watch to prevent over-browning.
10. Cool and Remove: Allow the madeleines to cool in the pan for 5 minutes to set, then carefully remove them to a wire rack.
11. Finish with Powdered Sugar: Using a sifter or fine-mesh sieve, sprinkle powdered sugar evenly over the warm cakes for a delicate sweetness and attractive finish.
12. Serve or Store: Serve the madeleines warm or at room temperature the same day. Store leftovers in an airtight container for up to three days to maintain freshness.

Notes

• Chilling the batter is key to achieving the classic madeleine hump and fluffiness.
• Use unsalted butter and adjust salt in batter accordingly.
• Ensure eggs are at room temperature for better volume when beating.
• Watch the baking time carefully; overbaking can dry out these delicate cakes.
• Madeleines are best enjoyed fresh but can be stored in an airtight container for up to three days.
• Butter and flouring the pan thoroughly prevents sticking and helps develop a crisp edge.

Keywords: Cinnamon madeleine, French cookies, spiced cakes, tea time cakes, buttery madeleines, classic French dessert