French Eggnog Madeleines Recipe

I absolutely adore this recipe because it captures the cozy essence of the holidays with its delightful blend of rum and nutmeg, making each bite feel like a warm hug. Plus, baking these French Eggnog Madeleines is a fun and rewarding experience that fills my kitchen with irresistible aromas, creating a perfect moment to slow down and savor life’s simple pleasures.

Eggnog Madeleines are a delightful fusion of classic French pastries and holiday cheer. I adore the way the warmth of dark rum and the aromatic hint of nutmeg raise these treats to a whole new level.

They’re made with 200g of all-purpose flour (which is just not enough for a cake) and 3 large eggs, which provides a level of richness and texture that is just perfect.

Ingredients

Eggs are a good source of protein, as well as offering moisture and structure to the madeleines.

Sugar that has been granulated: It sweetens the batter and assists in producing a crumb that is tender.

All-Purpose Flour: The core ingredient that gives the structure and texture.

Butterfat: Provides moisture and richness and improves flavor.

Brandy or dark rum: Imparts a cozy, spiced kick that teeters on the edge of being too much like traditional eggnog.

Nutmeg: Provides a quintessential eggnog spice, elevating the festive scent.

Whole Milk: Contributes moisture and richness, reinforcing the creamy mouthfeel.

Ingredient Quantities

• 3 large eggs, at room temperature
• 150g granulated sugar
• 200g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 100g unsalted butter, melted and cooled
• 2 tbsp dark rum or brandy
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/4 cup whole milk, at room temperature
• Powdered sugar for dusting (optional)

Instructions

1. Set your oven to 375°F (190°C) to heat up. A madeleine pan greased with either butter or nonstick spray ensures easy release of the delicate cookies after baking.

2. In a big mixing bowl, mix the eggs with the granulated sugar. Use an electric mixture to beat them together until the mixture becomes thick, light, and slightly frothy, about 3-5 minutes.

3. In another bowl, sift the all-purpose flour with the baking powder and salt. Set aside.

4. Slowly fold in the flour mixture to the egg and sugar mixture, being careful not to deflate the batter. Use a spatula to combine the two mixtures until they are just incorporated.

5. Carefully combine the melted and cooled butter with the batter, making sure it is evenly dispersed and incorporated throughout.

6. Combine and mix well: dark rum or brandy, vanilla extract, and ground nutmeg.

7. In the end, incorporate the entire amount of whole milk into the batter until the smoothness has returned and all the components of the batter are completely blended.

8. Fill each mold about two-thirds full with the batter. Use a spoon, or a piping bag if you feel more comfortable with that (and I do for the second pan), to fill the molds. This is not a spreadable batter, so it will benefit from some assistance in getting the batter to the edges.

9. In the preheated oven, bake the madeleines for 10 to 12 minutes or until the edges turn golden brown, and the centers, when lightly pressed, spring back.

10. Take the French Eggnog Madeleines from the oven and let them cool for a minute or two. Then, using your hands, carefully coax them from the pan. If you want to make them a little more decadent, serve them with a dusting of powdered sugar.

Equipment Needed

1. Oven
2. Madeleine pan
3. Pastry brush (for greasing the pan)
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer
7. Sifter
8. Spatula
9. Small bowl or container (for melted butter)
10. Spoon or piping bag
11. Cooling rack
12. Measuring cups and spoons

FAQ

• Can I use salted butter instead of unsalted? Yes, you can use salted butter, but omit the 1/4 tsp of salt in the recipe to balance the flavors.
• Is there a substitute for dark rum or brandy? You can use an equal amount of eggnog or apple cider as a non-alcoholic alternative.
• How do I ensure the Madeleines have the classic hump? Chilling the batter for at least an hour before baking helps achieve the traditional hump.
• Can I make the batter ahead of time? Yes, the batter can be refrigerated for up to 24 hours; just bring it to room temperature before baking.
• What is the best way to grease the Madeleine mold? Use a pastry brush to coat the pan with melted butter, then lightly flour the molds for easy removal.
• Can I add more nutmeg for flavor? You can increase the nutmeg to taste, but be cautious, as its strong flavor can easily overpower the Madeleines.
• How long do Madeleines stay fresh? They are best enjoyed on the day they are baked but can be stored in an airtight container for up to two days.

Substitutions and Variations

Caster sugar can be used instead of granulated sugar for a smoother texture.
For a lighter texture, substitute cake flour for all-purpose flour.
Change the dark rum or brandy to bourbon or whiskey for a different flavor profile.
To achieve a nutty flavor, replace vanilla extract with almond extract.
If nutmeg cannot be found, a warm spice alternative is a pinch of ground cinnamon.

Pro Tips

1. Butter Temperature Ensure that the melted butter is properly cooled before incorporating it into the batter. If the butter is too warm, it can deflate the egg and sugar mixture, affecting the texture of the madeleines.

2. Room Temperature Ingredients Having your eggs and milk at room temperature helps create a smoother batter and ensures better volume when beating the eggs and sugar. Take them out of the fridge ahead of time.

3. Gentle Folding When adding the flour mixture to the egg and sugar mixture, fold gently to avoid over-mixing. Over-mixing may result in dense madeleines as it can deflate the aerated eggs.

4. Resting the Batter For a traditional hump on the madeleines, consider letting the batter rest in the refrigerator for at least 30 minutes to an hour before baking. This helps relax the gluten and improves the final texture.

5. Non-stick Madeleine Pan Ensure the madeleine pan is well-greased and possibly even lightly floured to facilitate easy removal of the madeleines once baked. Silicone pans may not require as much greasing but always check the manufacturer’s recommendations.