Apple, cinnamon and ginger madeleines

I made these madeleines for a dear coworker – we work in different departments, but I adore her. She’s lovely and it is always great to talk to her.

When I gave her the little basked with the madeleines she asked me not to tell her the flavor: she wanted to find out after trying the cookies – and she completely nailed it. :)

My friend N. loved the madeleines – I wonder if you’ll like them too. :)

Apple, cinnamon and ginger madeleines
adapted from here

1 large egg
1 large egg white
3 tablespoons demerara sugar
½ teaspoon vanilla extract
½ cup (70g) unbleached all purpose flour
½ cup (70g) confectioners’ sugar, sifted
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
pinch of salt
85g unsalted butter, melted and cooled
1 Gala apple, peeled and coarsely grated

in a large bowl, using a large wire whisk, gently beat the eggs, egg whites, demerara sugar, and vanilla together until smooth.

Sift the flour, confectioners’ sugar, cinnamon, ginger and salt together into a medium bowl, then fold into the batter. Finally, fold the melted butter and apple into the batter until completely smooth. The batter should look fairly thin. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. After chilling, the batter should be thick and very firm.

Position a rack in the middle of the oven and preheat to 190°C/375°F. Generously butter one madeleine pan*. Fill each shell mold with about 1 tablespoon of batter, depending of their size.
Place the pan on a baking sheet and bake until the madeleines are firm and golden brown with a small hump in the center, 10-12 minutes.

Transfer the madeleines to a wire rack, popping them out with the tip of a sharp paring knife, and let cool – it’s important to unmold them right after the oven because they might stick to the pan once cool.

* I got 27 madeleines, being 15 using a 1 tablespoon-capacity molds and 12 using 2 tablespoon-capacity molds

Makes 12