How do you make madeleines moist?

Moist madeleines are pure butter madeleines or madeleine pur beurre in French. Using real, high-quality butter is essential in madeleine making. Butter provides a rich, buttery texture that turns madeleines into the perfect petite treat ( a little treat in English).

Do you need to refrigerate madeleines?

Madeleine batter has to be refrigerated to achieve bump or hump formation. However, baked French madeleines do not need to be refrigerated: they should be stored for up to 2 days in an air-tight container at room temperature.

Why do madeleines not have humps?

A bump or hump on top of madeleines is the signature of madeleines' authenticity. Thermal shock is responsible for the bump or hump formation: chill the batter for a few hours, better overnight, refrigerate a madeleine mold, and reheat the oven well. Also, make sure to use fresh baking powder and don't open the oven door while baking madeleines.

Christmas Gingerbread Madeleines

Name: Christmas Gingerbread Madeleines
Total time: 1 h
Yield: 36
Cuisine: French
Ingredients: 5 large eggs (250 g), room temperature; 1 cup + 1 1/2 tablespoons (250 g) brown sugar; 8.8 oz. (250 g) unsalted butter, melted; 2 cups (250 g) all-purpose flour; 2 teaspoons (12 g) acacia honey; 2 teaspoons (10 g) baking powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 teaspoon dark rum

Christmas Gingerbread Madeleines

Gingerbread madeleines with a bag of these cakes in the background.

Print Recipe

★★★★★

5 from 5 reviews

Gingerbread madeleines are a holiday twist on classic madeleines and a great and delicious alternative to gingerbread houses. Made with fragrant spices, rich brown sugar, and a dash of dark rum, they are guaranteed to fill your home with Christmas cheer.

Author: Irina
Total Time: 1 hour (plus chilling time)
Yield: 36 1x
Category: Cakes
Method: Baking
Cuisine: French

Ingredients

Scale

5 large eggs (250 g), room temperature
1 cup + 1 1/2 tablespoons (250 g) brown sugar
8.8 oz. (250 g) unsalted butter, melted
2 cups (250 g) all-purpose flour
2 teaspoons (12 g) acacia honey
2 teaspoons (10 g) baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon dark rum

* If needed, please refer to Baking Conversion Charts.

** Want to make perfect madeleines? Grab this FREE FAQ Guide!

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Instructions

Prepare a madeleine pan. Grease it with the softened butter and dust it with flour. Remove the flour excess. If using a silicone mold, there is no need to grease it.
To make the madeleine batter, place eggs (at room temperature), sugar, and honey in a large bowl and beat with a hand whisk.
Sift all-purpose flour with baking powder, ground ginger, cinnamon, nutmeg, and cloves with a flour sifter, add to the main mixture, and combine with a whisk. Add butter melted and cooled to 120°F (50°C) and whisk again. Add dark rum and mix.
Cover the batter with plastic film in contact and refrigerate overnight.
Preheat oven to 425°F (220°C). Using a pastry bag, fill the cavities up to three-fourths.
Bake cakes at 425°F (220°C) for 3 minutes. Then switch off the oven for 7 to 8 minutes. The madeleines will get that famous bump or hump on top. Next, turn the oven to 320°F (160°C) for the other 3 to 4 minutes.
Remove madeleines from the oven and cool them in the mold for about 5 minutes. Then, take them out one by one, pushing each silicone mold cavity from the bottom.
If you use a metal madeleine mold/pan, turn the mold over and hit it hard: madeleines will come by themselves. Place cakes on the side, still in the mold, so that they cool down.

Notes

Read this guide on how to make perfect French madeleines. Uncover the secrets behind their distinct hump and learn the expert techniques to achieve perfection.
Store madeleines in an air-tight container at room temperature for up to 2 days.
Freeze baked madeleines for up to 6 months and thaw them at room temperature for one to two hours.

Nutrition

Serving Size: 1 madeleine
Calories: 113
Sugar: 7.3 g
Sodium: 50 mg
Fat: 6.4 g
Saturated Fat: 3.8 g
Carbohydrates: 12.7 g
Fiber: 0.2 g
Protein: 1.7 g
Cholesterol: 41 mg

Keywords: gingerbread madeleines, Christmas madeleines

Find it online: https://www.bakinglikeachef.com/gingerbread-spiced-madeleines/