French Eggnog Madeleines
The Classic French madeleines get a Holiday twist, and an American twist too! Yes, most of you might not know it, but eggnog (in french “lait de poule”) is not common at all in France, apart from in the French Caribbean Islands. But while “French Christmas” and “eggnog” are terms usually not associated with one another, these French Eggnog Madeleines are the exception to the rule… And they are a match made in heaven! Unlike the original madeleine recipe (which includes ground almond), this version explodes with spices and eggnog…
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- Madeleines:2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 6 large eggs, at room temperature.1 cup sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature.1 tbsp honey
- ½ tsp vanilla extract
- ½ tsp grated nutmeg
- 2 tbsp eggnog
- Eggnog Icing:2 cups icing sugar
- 1/4 cup eggnog
Instructions
- 1
In a large mixing bowl, sift together the flour, baking powder and salt.
- 2
In a separate bowl, whisk together the eggs (whole) and the sugar, until light and fluffy.
- 3
Fold in the dry ingredients (in 2 additions) until just incorporated. Fold in the honey, vanilla, nutmeg and eggnog until just incorporated. Fold in the melted butter until just incorporated. Cover with plastic wrap then refrigerate for at least 2 hours (ideally, overnight).
- 4
Preheat oven to 350° F.
- 5
Generously butter madeleine pans with more melted butter using a pastry brush.
- 6
Grease the madeleine molds with butter and fill each of them 3/4 way full with batter. (some like to use a pastry bag, I like to simply push batter into molds using 2 spoons.)
- 7
Bake on the middle rack for 8-11 minutes. Once out of the oven, gently turn over the madeleines, and transfer them onto a cooling rack. Rebutter your moulds and repeat process until all batter has been used.
- 8
Eggnog Icing:
- 9
Whisk together icing sugar and eggnog, until liquid and shiny. Dip the madeleines into icing (I dipped mine 1/3 of the way in, tilted on an angle). Place on a cooling rack to dry for 1 hour.