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Mulled Spice Madeleines Dipped in White Chocolate

Mulled spices this time of year make everything better, at least in my opinion. I would take a perfectly spiced baked good that is buttery and soft over a piece of chocolate any day. These madeleines are just that and if a dessert could embody what cozy is, these would also be it. I’m a lover of warm spices and I enjoy them throughout the year, but they are extra special during the holiday season and in winter, making these a favorite.



When making madeleines, it’s important to not over-mix which can cause air pockets and holes. Madeleines are best served fresh but if you make these and want them to last a bit longer, it’s best to keep them in an airtight container for up to two days.

This recipe will make up to 24 madeleines in a standard madeleine pan. If you're using a similar pan to mine, with a rounder shell then this recipe will make 12 madeleines.

Here's the recipe:

Mulled Spice Madeleines Dipped in White Chocolate


INGREDIENTS

½ cup plus 1 tablespoon unsalted butter, divided

½ cup granulated sugar

2 large eggs, at room temperature

2 tablespoons cream or whole milk

1 tablespoon blackstrap molasses

1 cup unbleached, all-purpose flour

1 teaspoon baking powder

½ teaspoon fine salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

⅛ teaspoon ground anise

¾ cup white chocolate, chopped and melted


DIRECTIONS


In a small saucepan, melt the butter (minus the reserved tablespoon) over medium heat, whisking occasionally. Remove from heat and allow to cool completely.

In the bowl of a stand mixer, beat sugar and eggs at a medium speed for 5 minutes. Reduce mixer speed to low and add milk and molasses until just combined. Scrape sides of bowl and mix until just combined.

In a medium sized bowl, whisk together the flour, baking powder, and salt along with spices. Slowly add flour mixture to sugar mixture, mixing on low until well combined. Slowly pour in melted butter and fold in using a spatula (this will prevent air from escaping and leave you with fuller madeleines). Cover batter and chill in refrigerator for a minimum of 1 hour or overnight.

Preheat oven to 350°. In a small bowl or saucepan, melt reserved tablespoon of butter. Using a small pastry brush, brush butter into the wells of the madeleine pan(s). Scoop batter into prepared wells and place in freezer for 10 to 15 minutes. Make sure not to overfill the wells, I like to fill mine about two-thirds.

Bake for 8 to 10 minutes until the edges are slightly browned and the middles of each madeleine have risen (the classic hump is a sign your madeleines have baked well!). Allow madeleines to cool in pan for 10 minutes or so before removing them. Remove madeleines from pan by tapping gently on the pan and using your finger or a butter knife to gently flip each madeleine from their well.

In a small saucepan, melt white chocolate, whisking gently until smooth. Remove from heat. Dip each madeleine into melted chocolate and place on wire rack or wax paper to settle. Sprinkle with extra mulled spices, a dusting of powdered sugar, crushed cookies, or some brown sugar.






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