Eggnog Madeleines
Putting a twist on an elegant classic for the holidays with these Eggnog Madeleines.
Ingredients
Eggnog Madeleines:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp nutmeg optional
- 6 large eggs
- 1 cup granulated sugar
- 2 tbsp brown sugar
- 1 cup unsalted butter, melted (plus more for brushing into pans) 1 cup = 2 sticks of butter
- 1 tbsp plus 1 tsp liquid honey
- 3/4 tsp vanilla extract
- 2 tbsp eggnog
Eggnog Icing:
- 2 cups icing sugar (aka confectioner's sugar, powdered sugar, etc.)
- 1/4 cup eggnog
Instructions
Eggnog Madeleines:
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Remove eggs from fridge and set aside to bring to room temperature.
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Sift flour, baking powder, nutmeg (if using), and salt into a medium bowl.
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Whisk together room temperature eggs, sugar, and brown sugar with a mixer on speed until light in colour and fluffy, about 10 minutes.
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Fold in flour mixture in 2 additions, folding until just barely combined. Fold in melted butter, then honey, vanilla, and eggnog. Cover with plastic wrap then refrigerate for at least 2 hours.
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Preheat oven to 350° F and remove batter from fridge and let stand for 10 minutes.
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Generously butter madeleine pans with more melted butter using a pastry brush.
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Fill each madeleine mould 3/4 way full. To this either use a pastry bag with a 1/2" opening or simply fill by pushing batter with 2 spoons.
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Bake on the middle rack for 8-11 minutes (or 6-8 minutes for mini-madeleines). Tap pan gently then turn over and shake out onto a cooling rack.
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Wash, rebutter moulds and repeat process until all batter has been used.
Eggnog Icing:
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Whisk together icing sugar and eggnog. Dip indented side of madeleines into icing. Place on cooling rack to dry (can take up to 60 minutes).