Welcome to fall, except for the sassy pair it’s not fall at all. Here in San Francisco it’s still 70° and in Phoenix it’s definitely warmer than that. That’s not going to stop us from the fall baking, though, just take a peek at Britta’s caramel apple spice cake. The first recipe on this site that I wrote was a Madeleine recipe and I wanted to revisit them but with a fall twist.
I will pick chai spiced things over anything else any day of the week. Sugar cookies? Nope, those are too boring compared to these chai spiced sugar cookies that are to die for. So one day I got thinking about what else I could infuse with the beautiful amors of chai and I immediately thought of madeleines. I find the texture to be delicate but sturdy enough to hold itself against the strong spices. The base flavor of a madeleine is also the perfect canvas for injecting seasonal flavors.
I did a few batches of these guys before settling on the right balance of spices. I prefer a little more ginger than cinnamon because it gives them a little spicy kick. If you prefer less spice, then feel free to modify the ratio but I wouldn’t suggest going more than around 1 tablespoon of total spices. Just know that these little guys don’t keep very well so they are best eaten the same day, which is why I usually cut this recipe in half.
- 3 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1 1/4 cup flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 9 tablespoons butter, melted and cooled to room temperature, plus more for brushing
- Preheat oven to 425°F. Brush madeleine pans with melted butter and then dust with flour.
- Mix the flour and spices together in a bowl. In another bowl, beat the eggs and sugar until thick and light, about five minutes.
- Sift half the spiced flour mixture over the egg mixture, and fold until incorporated. Repeat with the second half of the flour. Fold in the melted butter a few tablespoons at a time.
- Fill the molds until they are about three quarters of the way full. Bake until just set, about 8-9 minutes. Immediately turn out onto a wire cooling rack.
Yields 24 madeleines. Recipe adapted from David Lebovitz. Store in an airtight container for up to two days.