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 to create a winter-perfect treat . The combination of butter and eggnog is pretty decadent, but these classic French cakes haven’t lost a crumb of delicateness and elegance. Their crumb is tender and their shell slightly crisp.
They are perfect as an afternoon treat, with a cup of coffee or tea.
- For this recipe, you need a madeleine pan like this one. It is a little investment worth making if you are into French baking. Madeleines come in so many variations, and truly, never fail to please.
- If you do not have a madeleine mold (like this one), do not fret! You can most definitly use a mini-muffin pan. The shape won’t be the same – not as traditional- but the taste will be just as delicious.
- It’s very important to pre-heat your oven with a large baking tray in it. When it’s time to insert the madeleine pan in the oven, place it right on top of the heated baking tray. This will create that initial shock of heat from underneath, which gives the madeleines their signature little bumped top.
French Eggnog MadeleinesPrint This
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
2 cups icing sugar
1/4 cup eggnog
In a large mixing bowl, sift together the flour, baking powder and salt.
In a separate bowl, whisk together the eggs (whole) and the sugar, until light and fluffy.
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).
Preheat oven to 350° F.
Generously butter madeleine pans with more melted butter using a pastry brush.
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.)
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.
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.