Chai Maple Madeleines

Chai Maple Madeleines-1

It’s the most wonderful time of the year! Did you just sing that in your head? I did. Truly, this is a happy season for me, if not a busy, crazy, hectic one. I think it’s for the fact that on top of all the extra tasks that need to be done around Christmas, I’m trying to fit in my favourite leisure activities. How backward does that sound? I’ve been rushing to be prepared for the season so that I can enjoy the season. Get all my shopping, wrapping, and organizing done just so I can enjoy a day watching a Christmas specials.

Baking definitely winds up being an activity that whilst I enjoy (duh!), there is extra pressure to be productive at Christmas time. Parties and potlucks and gifting! There are also some pretty amazing recipes and content that go up on the internet this time of year. Sprinkle Bakes is putting up a giftable recipe every single day up to Christmas! So you should go check that out, especially if you have that friend that is great at DIY gifts and expects to receive a handmade gift in return. I want to make all of them!

Chai Maple Madeleines-2

Ok on to these Madeleines. Chai Tea. Maple. Perfect cozy winter flavours, in my humble opinion anyway. The chai offers some spice while the maple glaze is sweet as anything. I can never seem to make a madeleine without a glaze – it helps keep the cakey inside moist as well as being another opportunity to add flavour.

Chai Maple Madeleines-3

I almost forgot to tell you that these Madeleines are made with brown butter! Have you ever heard a more beautiful phrase than brown butter? It make things nutty and delicious and it is easier to make than it sounds. If you’ve never done it before, go on and check out Joy the Baker’s thorough tutorial. Ugh she is so awesome!

Chai Maple Madeleines-4

And you should definitely dip them in your hot drinks! I dipped it into my chai tea latte made from homemade chai tea concentrate – super easy to do if you guys have never tried it before. So here’s how you make it! Consider this a bonus track: Steep six to ten chai tea bags (depending on how strong you want it) in one litre of water until dark and fragrant. Remove the tea bags. Add a cup of sugar and boil it down until it thickens to a lite syrup. That’s it! Fill your mug up about a third of the way with this stuff and top with hot milk. It’s the perfect pair.

Chai Maple Madeleines-5

Chai Maple Madeleines
Yields 24
A cakey, yet moist French cookie made with spicy chai tea.
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For the Madeleines
  1. 9 tablespoons butter, browned and cooled, plus more butter for the pans
  2. 2 eggs, room temperature
  3. ⅔ cup sugar
  4. ¼ teaspoon salt
  5. 1 cup plus 1 tablespoon flour, plus more for the pans
  6. 2 chai tea bags (or 2 tablespoons of loose leaf)
  7. ½ teaspoon cinnamon
  8. 1 teaspoon baking powder
For the Glaze
  1. 1 cup powdered sugar
  2. 2 tablespoons milk
  3. 2 tablespoons of pure maple syrup
  1. Brush the madeleine pans with melted butter. Dust with flour and shake out the excess. Place the pans in the fridge.
  2. In the bowl of an electric mixer combine eggs, sugar, and salt, mixing on medium speed for about 5 minutes until pale and thick. Into the egg mixture sift the flour, cinnamon and baking powder. Add in the contents of the chai tea bags. Fold the dry ingredients into the egg mixture just until combined. Continuing folding while slowly pouring in the browned butter to incorporate.
  3. Cover the bowl and let it chill in the fridge for at least 30 minutes. Meanwhile, preheat your oven to 425°F.
  4. Make the glaze by whisking together the powdered sugar, milk, and maple syrup in a small bowl.
  5. Once chilled, spoon heaped tablespoons of the batter into the chilled madeleine pans, they should look about ¾ full. Do not spread the batter!
  6. Bake for 9-10 minutes until set. They should be slightly golden around the edges and puffed up in the middle.
  7. Turn out the madeleines onto a cooling rack. Once cool enough to handle, dunk each madeleine into the maple glaze, scraping off the excess with your fingers. Place each madeleine onto a cooling rack, scalloped side up, and allow the glaze to set.
Adapted from The Kitchy Kitchen
Analog Eats

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