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Cinnamon Madeleines Recipe

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★★★★★

4.5 from 105 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/cinnamon-madeleines-recipe/