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Gingerbread Madeleines

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


  • 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 and cooled
  • 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


  1. Prepare a madeleine pan. Grease it with softened butter and dust it with flour. Remove the excess flour. There is no need to grease a silicone mold.
  2. Place eggs (at room temperature), sugar, and honey in a large bowl and beat with a hand whisk.
  3. Sift all-purpose flour with baking powder, ground ginger, cinnamon, nutmeg, and cloves, 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.
  4. Cover the batter with plastic film in contact and refrigerate overnight. 
  5. Preheat oven to 425°F (220°C). Using a pastry bag, fill the cavities up to three-fourths.
  6. 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.
  7. 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.
  8. 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. 


  1. Read this guide on how to make perfect French madeleines
  2. Store madeleines in an air-tight container at room temperature for up to 2-4 days.
  3. Freeze baked madeleines for up to 6 months and thaw them at room temperature for one to two hours.





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