Ingredients
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MADELEINES
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 pinch ground cloves
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 eggs, yolks
2 egg yolks
3/4 cup granulated sugar
3 tablespoons Bourbon or 3 tablespoons cognac
3 tablespoons heavy cream
3/4 cup unsalted butter, melted and cooled
GLAZE
2/3 cup powdered sugar
1 tablespoon whole milk
1 pinch of freshly grated nutmeg
Preparation
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SPECIAL EQUIPMENT:
12-mold standard-size madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or similar tool.
To make the madeleines:
Sift the flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1/2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes.
Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes.
Position an oven rack in the middle of the oven and preheat the oven to 375\u00b0F Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly.
fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one.
Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely.
Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way.
To make the glaze:
In a bowl, whisk together the confectioners' sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve.
Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
Get the book here: https://www.amazon.com/Holiday-Cookies-Showstopping-Recipes-Sweeten/dp/0399580255/.
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