Festive Eggnog Madeleines with Nutmeg Glaze
Indulge in the holiday spirit with these delightful Festive Eggnog Madeleines. Hailing from the French tradition, these tender and buttery cookie-cakes are infused with the rich flavors of eggnog, creating a delectable treat that pairs beautifully with your favorite coffee or tea. Each madeleine is lovingly glazed with a sweet and spiced nutmeg icing, making them not just a treat for the taste buds but also a festive addition to your holiday cookie platter. For optimal softness and flavor, be sure to chill the batter and freeze the pan before baking. Best served fresh, these delightful bites are sure to impress friends and family alike throughout the holiday season.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
cake flour
1 1/2 cups (sifted)
baking powder
1/2 teaspoon (sifted with flour)
ground cloves
1 pinch (sifted with flour)
kosher salt
1/2 teaspoon (sifted with flour)
freshly grated nutmeg
1/4 teaspoon (sifted with flour)
eggs
2 whole (large)
egg yolks
2 (large)
granulated sugar
3/4 cup (for batter)
Bourbon or cognac
3 tablespoons (liquid flavoring)
heavy cream
3 tablespoons (liquid)
unsalted butter
3/4 cup (melted and cooled)
powdered sugar
2/3 cup (for glaze)
whole milk
1 tablespoon (for glaze)
freshly grated nutmeg
1 pinch (for glaze)
Instructions
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Special Equipment Needed: A standard 12-mold madeleine pan, a 1-tablespoon cookie scoop (optional), and a wooden skewer or similar tool.
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1. Prepare the Batter: In a mixing bowl, sift together the cake flour, baking powder, ground cloves, kosher salt, and grated nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, egg yolks, and granulated sugar. Whisk on medium-high speed for about 5 minutes, or until the mixture is pale and airy.
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2. Combine Ingredients: Carefully remove the mixing bowl from the stand and gently fold in the flour mixture with a rubber spatula until just incorporated. Add the bourbon or cognac, heavy cream, and 1/2 cup of the melted butter, folding gently until the batter is smooth.
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3. Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for 30 minutes to allow it to firm up.
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4. Prepare the Madeleine Pan: While the batter chills, brush the madeleine molds with 2 tablespoons of the remaining melted butter. Place the pan in the freezer for 10 minutes to help the madeleines rise beautifully while baking.
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5. Preheat the Oven: Position an oven rack in the center of the oven and preheat to 375°F (190°C).
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6. Fill the Molds: Remove the pan from the freezer. Using the cookie scoop or two tablespoons, fill each mold with a rounded tablespoon of batter. With the wooden skewer, gently spread the batter to evenly fill each mold.
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7. Bake: Bake the madeleines for approximately 12 minutes, or until lightly golden brown and a slight hump forms at the center of each cookie.
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8. Cool: Remove the pan from the oven and allow the madeleines to cool for 5 minutes. Use a fork to gently release each madeleine from the mold, tipping the pan to allow the cookies to fall onto a wire rack, scalloped side up. Let them cool completely.
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9. Bake the Remaining Batter: Clean and dry the madeleine pan, reapply the remaining melted butter, and place the pan in the freezer for another 10 minutes before repeating the filling and baking process with the remaining batter.
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10. Make the Glaze: In a mixing bowl, whisk together the powdered sugar, whole milk, and a pinch of freshly grated nutmeg until it reaches a glaze consistency similar to heavy cream.
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11. Glaze the Madeleines: One at a time, dip each cooled madeleine into the glaze at an angle, covering about 1 inch of each cookie. Place them back on the cooling rack until you're ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Festive Eggnog Madeleines?
Festive Eggnog Madeleines are tender and buttery French-style cookie-cakes infused with eggnog flavors and topped with a nutmeg glaze.
What special equipment is needed for this recipe?
You will need a standard 12-mold madeleine pan, a 1-tablespoon cookie scoop, and a wooden skewer.
What type of flour should I use?
Cake flour is used in this recipe for a tender texture.
Which spices are included in the batter?
The batter includes ground cloves and freshly grated nutmeg.
How many eggs are required?
The recipe calls for 2 whole large eggs and 2 large egg yolks.
How long should I whisk the eggs and sugar?
Whisk them on medium-high speed for about 5 minutes until the mixture is pale and airy.
What kind of alcohol can be used for flavoring?
You can use either bourbon or cognac.
How much butter is added to the batter?
You add 1/2 cup of melted and cooled unsalted butter to the batter.
How long should the batter chill?
The batter needs to be refrigerated for 30 minutes to firm up.
Why do I need to freeze the madeleine pan?
Freezing the buttered pan for 10 minutes helps the madeleines rise beautifully and form their signature hump.
What is the correct oven temperature?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
Where should I place the oven rack?
Position the oven rack in the center of the oven.
How much batter goes into each mold?
Fill each mold with a rounded tablespoon of batter.
How do I ensure the batter is even in the molds?
Use a wooden skewer to gently spread the batter to fill the molds evenly.
How long do the madeleines bake?
Bake them for approximately 12 minutes.
How do I know when the madeleines are finished baking?
They are done when they are lightly golden brown and a slight hump has formed at the center.
How long should they cool in the pan?
Allow the cookies to cool in the pan for 5 minutes before removing.
How do I remove the madeleines from the pan?
Use a fork to gently release each one and tip the pan so they fall onto a wire rack.
What is the proper way to cool them on a rack?
Place them on the wire rack with the scalloped side facing up.
What must be done before baking a second batch?
Clean and dry the pan, reapply melted butter, and freeze it again for 10 minutes.
What ingredients are in the nutmeg glaze?
The glaze consists of powdered sugar, whole milk, and a pinch of freshly grated nutmeg.
What should the glaze consistency look like?
The glaze should have a consistency similar to heavy cream.
How do I apply the glaze?
Dip each cooled madeleine into the glaze at an angle, covering about 1 inch of the cookie.
Can I use heavy cream in the batter?
Yes, the recipe requires 3 tablespoons of heavy cream.
What kind of salt is best for this recipe?
Kosher salt is recommended for the batter.
How should the madeleines be served?
They are best served fresh, ideally with coffee or tea.
Is the butter used for the pan salted?
The recipe specifies unsalted butter for both the pan and the batter.
Do I need to sift any ingredients?
Yes, sift the cake flour, baking powder, ground cloves, salt, and nutmeg together.
What is the texture of these cookies?
They are tender, buttery, and soft cookie-cakes.
Can I substitute the bourbon?
The recipe suggests bourbon or cognac, but you could likely use a similar flavored extract or liquid if desired.