Maple Ginger Madeleines
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Author:
Heather B
The best pan to use for these is a Madeleine tray but you can also use a mini muffin pan. The madeleine tray will give you more of the delicious lightly browned crispness on the edges and ridges.
Ingredients
- 1 cup flour plus more for dusting pan
- 3 eggs at room temperature
- 10 tablespoons unsalted butter meltedÂ
- ½ cup sugar
- pinch of salt
- 1 tsp ground ginger
- â…“ Ben’s maple syrupÂ
- 2 tablespoons butter
- 2 tablespoons confectioners sugar
Madeleines
Syrup Glaze
Directions
- In a bowl whisk the flour and ginger together to combine and remove any lumps.
- In a mixing bowl, beat sugar, eggs, and salt until they are light in color, smooth and thick.
- Fold in the melted butter and flour alternately, gently so not to remove the air in the batter. Cover and refrigerate the batter for 30-45 minutes.
- Heat oven to 400 degrees F.
- Grease the pan and dust with flour. Scoop batter (1 round tablespoon per madeleine) into pan, do not smooth over.
- Sprinkle maple sugar on top of batter. Place in the oven and bake for about 12 minutes until the edges are light brown. Remove madeleines from the pan after they cool slightly and then brush the smooth side (without ridges) with the maple glaze. Cool on a wire rack.
- Serve warm or store in an airtight container.