Pumpkin Spice Madeleines
  • 4 eggs
  • 3 generous pinches of salt
  • ⅔ cups of sugar
  • 3 teaspoons of vanilla paste (or 4 teaspoons of vanilla extract)
  • 1 cup of all-purpose flour
  • ¼ cup of butter (1/2 stick), melted and not too hot
  • 1½ teaspoons of ground ginger
  • 2 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease and flour a madeleine or little muffin pan thoroughly. I normally use that Wilton baking liquid but you can kind of taste it with madeleines, so splurge and grease with some softened butter.
  3. In a stand mixer, beat the eggs, sugar and salt for 8 to 10 minutes. They should be thick and pale yellow.
  4. Add the vanilla.
  5. Combine the flour, ginger powder, cinnamon and nutmeg.
  6. Fold in the flour spice mixture gently with a rubber spatula.
  7. Now fold in the butter, still gently, making sure none of it settles at the bottom.
  8. Spoon into the pan, about ⅔ full in each hole.
  9. Bake for about 10 minutes, until golden brown.
  10. Cool on drying rack. You can dust with confectioner’s sugar before serving. These are delicious hot or cold. Keeps in a tightly closed tuperware for a few days.
Recipe by chefdruck.com at http://chefdruck.com/2013/10/pumpkin-spice-madeleines/