These Gingerbread Madeleines put a holiday twist on a classic French dessert. They're perfect for a simple Christmas morning breakfast with a steaming cup of coffee.
Ginger is an ingredient I cook with often, so I thought I'd incorporate it into my Christmas baking with these Gingerbread Madeleines.
I wasn't entirely sure if gingerbread would work in this recipe. So when I made my first batch I tried one, for quality control purposes of course, and was surprised by how incredibly good they were!
These fragrant Gingerbread Madeleines fill the kitchen with the most beautiful aroma as they bake, and are just the perfect thing to munch on while you unwrap Christmas gifts.
Even better - the batter can be made the night before and refrigerated, then baked on demand. So you can prep them for an easy Christmas morning breakfast.
Serve the Gingerbread Madeleines warm with a dusting of icing sugar and a cup of tea or coffee.....or even a celebratory Christmas champagne 😉
And if you can't get enough of that gingerbread flavor, be sure to check out this delicious Gingerbread Loaf too.
I don't know that I'll be replacing my favorite chocolate cookies anytime soon, but these are a great addition to the Christmas baking lineup. And way easier to get away with eating for breakfast!
So Many Madeleines!
Madeleines are a favorite of mine, and I've made them in so many different flavors.
If they're one of your faves too, you should check out these other madeleine recipes on the blog:
- Blood Orange Madeleines with Pistachio and Caradamom
- Chocolate Madeleines
- Orange Madeleines
- Polenta, Parmesan, Garlic, & Chive Madeleines (for a savory twist!)
Looking for more Christmas inspiration? Check out my favorite Christmas desserts:
📖 Recipe
Ingredients
- 3 eggs
- 130 g caster sugar, ⅔ cup
- 1 tbs golden syrup
- 200 g butter, melted and cooled, 7oz
- 200 g plain flour, 1 ⅔ cups
- 1 ½ tbs ground ginger
- 3 teaspoon ground mixed spice
- 1 teaspoon ½ baking powder
- icing sugar, for dusting
SUPPLIES NEEDED
- madeleine pans
Instructions
- Place the eggs and sugar in the bowl of an a stand mixer and whisk until thick, pale and doubled in volume, around 5 minutes.
- Add the golden syrup to the melted butter and stir. Add to the egg mixture in two batches, folding through until combined. Sift in the flour and spices and fold through. Cover and leave to rest in the refrigerator for at least 1 hour but preferably overnight.
- When you are ready to bake the madeleines, preheat the oven to 180 Celsius (350 Fahrenheit). Butter and flour two 12-shell madeleine pans and place heaped tablespoons of the batter into each mould.
- Bake for 8 to 10 minutes or until golden and cooked through. Transfer the madeleines to a cooling rack to cool and wash, dry, butter and flour the tin and repeat with remaining batter. Dust with icing sugar and serve warm.
muppy says
Hope you have recovered now, sou ds awful. These look so yummy though
Jennifer says
Thanks Muppy. I'm getting there, slowly. I just wish this cough would go away. Anyway, madeleines and a cup of tea always add a little cheer. 😀
Anne says
I just wanted to say I've been a long time reader of your lovely space and wanted to wish you and your husband a wonderful Christmas. I also wanted to let you know a couple of your beautiful recipes have now become Christmas traditions in our family. I first made your mushroom wellington a couple of years ago when my son brought his new and vegetarian girlfriend attended to christmas lunch. I was a little worried about what to make her, but came across your mushroom wellington (actually it was the first time I discovered your blog) and it was a huge hit with everyone, including my husband, who is the worlds biggest carnivore. We've had it every christmas since. Last year I also made your black forest cake after seeing it in your christmas feature and everyone had seconds. I've made it several times since (including for my sons birthday) and will be making it again this christmas. Thank you for your beautiful blog and wonderful recipes. I hope you feel better soon. Sounds like a absolutely nasty bug.Anne xx
Jennifer says
Hi Anne,Wow, your comment absolutely made my day. :)I'm so glad you and your family enjoyed those recipes. Mushroom wellington is a definite favourite of mine and will be on our Christmas table this year too.I hope you and your family have a truly wonderful Christmas. 😀
Laura (Tutti Dolci) says
Beautiful madeleines and so perfect for the season. Hope you feel better soon!
Jennifer says
Thanks Laura. 😀
[email protected] says
Could I eat some while I wrap presents as well?
Maureen | Orgasmic Chef says
Nothing worse than a cold or flu this time of year. I've had inflammation between my ribs that's really painful but I can lift my head. You poor thing. Don't overdo it and get sick again. Santa is coming and he's going to want a plate of cookies with his beer!These Madeleines look yummy!
[email protected] says
I LOVE the idea of gingerbread madeleines and actually bought my first madeleine tin TODAY. Am planning to make pistachio ones this weekend, then I'm all over these gingerbread ones!Hope you're feeling better now x
Jennifer says
Wow, I just assumed you would have had a madeleine tin already. Pistachio madeleines sound divine. I can't wait to see them on your beautiful blog. :DThanks Kate. I'm slowly getting there, if only I could get rid of this cough. 🙂
Kathryn says
I bought a madeleines tin in the summer and I still haven't used it - I think I'm definitely going to have to get it out for this; I love the flavours of gingerbread so much.
James Ready says
Hello! My husband loves gingerbread and madelines.. I apologize, I am Canadian so I am a bit befuddled by some of your ingredients. 1) what is golden syrup? Is this molasses? because I know that's what I use in gingersnaps2) ground mixed spice <-- what spices are you referring to? Thank you!
Jennifer says
Hi James, and thanks for stopping by. No need to apologize, I'm often befuddled by how different ingredients are (or how differently named the same ingredient is) across the world. :DIn answer to your questions:You can get golden syrup on Amazon here. Golden syrup is an amber coloured syrup made from sugar cane juice which is boiled and reduced. Good substitutes are honey (although not quite as rich in taste) and maple syrup, which is thinner and not quite as sweet. I would suggest a mixture of both to make a somewhat equivalent substitute. You could also use molasses.Mixed spice is a blend of spices including cinnamon, nutmeg and allspice. I found it on Amazon here, but if you can't get it in your area I'd suggest 1 1/2 tsp each of cinnamon, 1 tsp allspice and 1/2 tsp nutmeg.Let me know if you have any other questions. 🙂
Elizabeth @ SugarHero.com says
I love these--they are gorgeous and sound delicious! I keep putting off buying a madeline tin because I already have too much kitchen stuff, but then I see a recipe like this and have to stop myself from buying one online immediately. 🙂
Ruth says
Hi Jennifer,Tried this recipe this morning, so delicious & my house smells like Christmas even though it's the day before St. Patricks Day 🙂 Love your blog so many gorgeous veggie recipes plus lots of delicious baking ones too & as for your photography skills you make it al look so good!Ruth @TheRepublicofCake x
Jennifer Schmidt says
Thank you Ruth 😀 I'm so glad you enjoyed them. And there's nothing wrong with enjoying a little bit of Christmas cheer anytime of the year is there? 😉