I might be a little over Thanksgiving already. Blasphemous, I know. But I’m only saying this because I ate my weight in stuffing at the incredible Friendsgiving I attended over the weekend. Enough stuffing to last me many Thanksgivings to come, I assure you. I also know myself and know that this feeling won’t last past Wednesday when I’ll be ready for yet another round of turkey and gravy. So until then, I thought I’d jump ahead to December and made these here gingerbread madeleines. They’re the change I needed from the recent overload in pumpkin and sweet potatoes.
The players: sugar, molasses, eggs, vanilla, butter, flour, salt, pumpkin pie spice and ground ginger.
Full recipe instructions below, but why don’t we go through the bulleted picture version.
Make your batter. How nice do those strings of molasses look?
Fill your molds.
That’s it! The unabridged version doesn’t look that different.
I topped mine with powdered sugar, but you can also try them with nutella, glaze or naked. Naked madeleines, not naked you, but I won’t judge.
And there you have it.
As a shameless francophile, madeleines are near and dear to me. I haven’t posted about them nearly enough. That’ll be changing very soon.
- 2 eggs
- ⅓ cup sugar
- ⅛ teaspoon salt
- ½ cup flour
- ¼ cup melted and cooled butter
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- butter and flour to prepare madeleine pan
- Preheat oven to 375 degrees. Butter and flour Madeleine pan.
- Beat eggs, sugar and salt together for 5 minutes until smooth and creamy.
- Mix in vanilla, molasses, pumpkin pie spice and ginger.
- Fold in flour and butter alternating in three additions each.
- Place 2 tablespoon into each section of the Madeleine pan for smaller Madeleines, or three tablespoons for larger Madeleines.
- Bake for 8-10 minutes, until tops spring back when gently touched.
- Use the tip of a knife to loosen madeleines from pan, flip onto cooling rack.
- Enjoy as they are or sprinkle with powdered sugar.