I recently received a new Madeleine pan and I found a lovely recipe to bake in it. I love French Madeleines . . . tiny little moreish shell shaped little cakes . . . rich and wonderful for dipping into hot drinks. I wanted to do Gingerbread ones because Todd really loves Gingerbread and I found the perfect recipe here.
One of the reasons I chose this recipe was the Molasses glaze . . . gingerbread and molasses are the perfect partners. In fact, I cannot comprehend having a gingerbread without molasses involved, but then again, perhaps that is the North American in me, and in particular the area in Canada which I come from. The maritimes . . . molasses is a table staple in the maritimes. It goes with everything.
I am trying to show you my lovely humps here. Madeleines have humps on the bottom side . . . or they are supposed to anyways. Normally they have almonds in them, but this recipe didn't . . .
I got the glaze a bit too thick on some of them. I fixed it after I realized my mistake by adding a bit more milk . . . the thinner glaze shows off the pretty little shell markings much better.
Nicely spiced and delicious. I will never win any prizes for presentation . . . but don't let that put you off. These madeleines are gorgeous, and don't worry if you don't have a pan. You can bake them in small cupcake pans as well. They just won't be as pretty to look at!
*Gingerbread Madeleines*Makes about 24
(plus extra for buttering the pans)2 large free range eggs, at room temperature
2/3 cup of granulated sugar (127g)
Sift together the flour, ginger, cinnamon, cloves, nutmeg and baking powder. Set aside.
The Madeleine Pan supplied to me was the Chicago Metallic Madeleine Pan.
The Chicago metallic madeleine pan features 12 shell shaped cups, the classic shape for the French madeleine. Use it to create your favorite tea and dessert cakes. The non stick coating release's cakes effortlessly and clean up is a breeze.
Crafted from heavy-weight aluminised steel, which combines the durability, strength and superior heat conduction of steel with the corrosion resistance of an aluminium silicone alloy. The non stick coating allows for easy release and simple cleaning and has a 10 year warranty.
Chicago Metallic, founded in Chicago Illinois in 1898, use their primary expertise in providing commercial quality bakeware to offer consumers the very best in home baking performance.
The lips of the pan are reinforced with a sturdy steel rod, which is curled inside the rim, to provide additional strength and warp resistance. This pan, from the professional line, is made of heavy weight aluminised steel and is double coil-coated with non – stick Ilaflon Lifetime Resist coating. This unique coating has proven to be 10 times tougher than ordinary non-stick coatings in laboratory scrub tests. While all non-stick finishes wore after just 2,500 scrubs, the Professional Lifetime Resist Plus continued to perform after 25,000 scrubs. All items in the professional range come with a lifetime - limited warranty.
This pan performed beautifully. I like it much better than thesilicone ones I have been using. It's sturdier and clean up was a breeze. I would give it a ten out of ten! You can buy it here on Amazon, for £14.41 with free delivery.
Many thanks to Eddingtons for sending this pan to me to test!
Note - although I was sent free product to use, any and all opinions are my own. I was not required to write a positive review.
I hope you will give these lovely little cakes a go! Bon Appetit!