Maple Chai Madeleines are small, tender sponge-cakes that pair perfectly with autumn. Light and delicate, these madeleines are flavored with maple extract and chai-spiced butter for a warm, aromatic profile, then finished with a sweet maple glaze and a sprinkle of crushed pecans.
WHAT ARE MADELEINES?
Madeleines are buttery French sponge-cakes baked in a special pan with shell-shaped indentations that give them their signature ridged appearance. A classic madeleine often has a rounded “hump” on the back; while some bakers treat that hump as essential, the cakes are delicious whether or not it appears.
TIPS FOR MAKING PERFECT MAPLE CHAI MADELEINES
TIP 1) DON’T OVERMIX
When adding dry ingredients, fold just until combined. Overmixing deflates the whipped batter and yields dense madeleines rather than light and airy ones.
TIP 2) USE A GOOD-QUALITY PAN
A high-quality madeleine pan helps the cakes release cleanly and develop well-defined ridges. A sturdy nonstick or seasoned pan is best for consistent results.
TIP 3) USE BAKING SPRAY RATHER THAN BUTTER
Greasing the pans with baking spray provides more even browning and a cleaner release than rubbing with butter, which can sometimes produce patchy browning.
TIP 4) USE A COOKIE SCOOP
A 3/4 oz cookie scoop helps portion the batter uniformly so each madeleine bakes to the same size and shape.
TIP 5) SPREAD THE BATTER
After scooping, use the scoop or a small spatula to gently spread the batter to fit each shell indentation for neat, even shapes.
TIP 6) FREEZE BRIEFLY
Chilling the filled pans in the freezer for 15 minutes before baking often encourages the characteristic hump to form. This short freeze helps the exterior set quickly in the oven while the interior rises.
MAKING THE MAPLE CHAI MADELEINES
1. Bloom the spices in butter: Melt butter in a small saucepan over medium heat, bring it to a gentle bubble, add the chai spices (cinnamon, cardamom, ginger, nutmeg, cloves, allspice), cook for about 30 seconds, then remove from heat and let the butter cool until just warm.
2. Combine dry ingredients: Whisk together flour, baking powder and salt in a bowl and set aside.
3. Whip eggs and sugar: In a stand mixer fitted with the whip attachment, beat eggs, sugar and maple extract on high until the mixture is thick, tripled in volume and ribbons off the whisk — about 8 minutes.
4. Fold dry into wet: Remove the bowl from the mixer and gently fold the dry ingredients into the whipped eggs with a spatula until just combined. Be careful not to deflate the batter.
5. Fold in spiced butter: Carefully incorporate the melted chai butter. For best results, fold a small portion of batter into the butter first to temper it, then fold that mixture back into the remaining batter until smooth.
6. Scoop, chill and bake: Using a 3/4 oz cookie scoop, portion batter into greased madeleine pan indentations, lightly spread to fit each shell, then freeze the filled pans for 15 minutes. Bake at 350°F for 11–12 minutes until springy and cooked through. Let the madeleines cool in the pan for about 30 minutes, then remove to a wire rack to cool completely.
7. Glaze and finish: Mix confectioners’ sugar, hot water, maple syrup and maple extract until smooth. Dip each cooled madeleine into the glaze and garnish with crushed pecans.
Get the Recipe:
Maple Chai Madeleines
Ingredients
Maple Chai Madeleines
- 1/2 cup (114g) Unsalted Butter
- 3/4 tsp Cinnamon
- 1/2 tsp Cardamom
- 1/4 tsp Ground Ginger
- 1/8 tsp Nutmeg
- 1/8 tsp Cloves
- 1/8 tsp Allspice
- 1 scant cup (115g) All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 2 Large Eggs
- 1/2 cup (100g) White Sugar
- 1 1/2 tsp Maple Extract
Maple Glaze
- 2 cups (240g) Confectioners’ Sugar
- 1 1/2 tbsp Hot Water
- 1 1/2 tbsp Maple Syrup
- 1 tsp Maple Extract
- Crushed Pecans for garnish
Equipment
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Madeleine pans
Instructions
Maple Chai Madeleines
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Preheat oven to 350°F. Prepare two madeleine pans (18 madeleines) by spraying well with baking spray.
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Melt butter in a small saucepan over medium heat. Once bubbling, add cinnamon, cardamom, ginger, nutmeg, cloves and allspice. Cook 30 seconds, then remove from heat and let cool until just warm.
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Whisk flour, baking powder and salt in a bowl and set aside.
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In a stand mixer with the whip attachment, beat eggs, sugar and maple extract on high for about 8 minutes until thick and tripled in volume and the batter ribbons off the whisk.
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Remove the bowl from the mixer and fold the dry ingredients into the whipped batter until combined.
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Gently fold the spiced melted butter into the batter without deflating it. Working in two steps—mixing a small portion of batter into the butter first—can help incorporate it smoothly.
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Use a 3/4 oz cookie scoop to portion batter into each shell, lightly spread to fit, then freeze the filled pans for 15 minutes.
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Bake for 11–12 minutes, until the madeleines are springy and cooked through. Cool in the pans for 30 minutes, then unmold and transfer to a wire rack to cool completely.
Maple Glaze
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Whisk confectioners’ sugar, hot water, maple syrup and maple extract until smooth.
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Dip each cooled madeleine into the glaze and finish with crushed pecans.
Notes
Recipe adapted from Sally’s Baking Addiction