Golden Chai Madeleines
Mini sponge cakes flavored with turmeric and chai spices. Dip them in a simple glaze for a sweeter bite!
Servings 18 madeleines
Calories 104kcal
Ingredients
Golden Chai Madeleines
- 2 eggs room temperature
- 4 oz sugar
- 1 tsp vanilla
- 4 oz unsalted butter + 1-2 Tbsps for greasing
- 4.5 oz all purpose flour
- 1 tsp chai spice blend
- 1/2 tsp turmeric
- 1/2 tsp baking powder
- Pinch of salt
Glaze
- 2- 3 oz powdered sugar sifted
- 2- 3 tsps water
- 1/4 tsp vanilla
Instructions
Golden Chai Madeleines
- Place the eggs and sugar in the bowl of your stand mixer and whip on a medium- high speed. Whip until you hit the ribbon stage. The mixture should be pale, thick, and fall like ribbons before sinking into the rest of the mixture. This should take about 7 minutes. When the eggs are done, add the vanilla and whisk to combine.
- Meanwhile, melt the butter while the eggs whip. Set aside to cool slightly. In a separate bowl, sift together the flour, chai, turmeric, baking powder, and salt. Whisk to combine and set aside.
- When the egg mixture is done, add half of the dry mixture. Gently fold until just combined. Add the remaining dry ingredients and fold until just combined.
- Add the melted butter and fold until the mixture is just combined. It should be thick and glossy. Cover the bowl and chill for at least several hours, or even overnight.
- About 30 minutes before you are ready to bake, preheat the oven to 375°F. Melt a tablespoon or two of butter and brush your pan with it. Add a heaping tablespoon (or pipe a shallow layer) of batter to each cavity. Place the remaining batter in the fridge.
- Bake for 7 minutes at 375℉, then reduce the temperature to 350°F and bake for 5- 7 minutes. The madeleines should be set and when you gently poke one, it should not leave an indent. Let them cool for a minute or two before removing them from the pan. They will be golden brown. Place the madeleines on a cooling rack to cool completely.
- Once the pan has cooled, you can grease a few madeleine cavities and bake the remaining batter just as we did in the previous step. You will not need to grease the entire pan, just enough for any remaining batter.
Glaze
- To make the glaze, add 2 oz of powdered sugar, 2 tsps of water, and the vanilla to a small bowl. Mix until combined. Add more powdered sugar if it is too thin, and add a little bit of water if it is too thick.
- Dip cooled madeleines into the glaze, then set them aside on wax paper or a cooling rack to let the glaze dry.
Notes
- I usually get 18- 20 madeleines, depending on how I portion the batter.
- The calorie count does not include the glaze.