How to pronounce madeleine in French?

The correct French pronunciation of madeleine is u003ca rel=u0022noreferrer noopeneru0022 href=u0022https://www.youtube.com/watch?v=9h7H4KwcwSku0022 target=u0022_blanku0022u003eu003csmallu003eu003c/smallu003e[mad.lɛn]u003c/au003e. It is pronounced as /ˈmædleɪn/ or /ˌmædlˈeɪn/ in English.

How do madeleines taste?

Traditional French madeleines taste like light sponge cakes scented with lemon flavor due to lemon zest.

Do you need to refrigerate madeleines?

Madeleine batter has to be refrigerated to achieve the bump or hump formation. 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.

Can madeleines be reheated?

French madeleines are best served on the day of baking. If you freeze them, thaw them at room temperature and only u003cstrongu003ethen u003c/strongu003ereheat in the microwave or the oven at 350 F/175 C for a few minutes before serving.

How to serve madeleines

For the best taste, serve madeleines warm, right from the oven, or within one hour after baking. Enjoy them with a cup of tea, coffee, or hot chocolate.

Why are your madeleines flat?

A bump or hump on top of madeleines is the signature of madeleines' authenticity. Thermal shock is responsible for the bump formation: make sure to chill the batter for a few hours, better overnight, chill a madeleine mold and reheat the oven well.

Gingerbread Madeleines, or Spiced Madeleines

Name: Gingerbread Madeleines, or Spiced Madeleines
Yield: 36
Cuisine: French
Ingredients: 250 g eggs, room temperature (see note #1); 1 cup + 1 1/2 tablespoons (250 g) brown sugar; 8.8 oz. (250 g) 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

Gingerbread Madeleines, or Spiced Madeleines

★★★★★

5 from 5 reviews

What a great and delicious alternative to gingerbread house these gingerbread madeleines make! With fragrant spices beautifully paired with brown sugar and dark rum, the Christmas spirit is guaranteed!

Yield: 36 1x
Category: Cakes
Method: Baking
Cuisine: French

Scale

Ingredients

250 g eggs, room temperature (see note #1)
1 cup + 1 1/2 tablespoons (250 g) brown sugar
8.8 oz. (250 g) 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

Instructions

To make the madeleine batter, place eggs (at room temperature), sugar, 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. Butter cavities of a madeleine mold: silicon or metal one. If you use the latter one, dust it with flour and tap any excess. Using a pastry bag, fill the cavities up to three fourth.
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. 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. Take them out one by one, pushing each cavity of the silicone mold 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

250 whole eggs approximately equal 5 whole large chicken eggs (eggshell removed).
Read this guide/recipe on how to make perfect French madeleines. You will learn all the tips and tricks in madeleine making, especially why madeleines have a bump or hump and how to get it.
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, spiced madeleines

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