These Gingerbread Madeleines put a holiday twist on a classic French dessert. They’re perfect for a simple Christmas morning breakfast with a steaming cup of coffee.
Ginger is an ingredient I cook with often, so I thought I’d incorporate it into my Christmas baking with these Gingerbread Madeleines.
I wasn’t entirely sure if gingerbread would work in this recipe. So when I made my first batch I tried one, for quality control purposes of course, and was surprised by how incredibly good they were!
These fragrant Gingerbread Madeleines fill the kitchen with the most beautiful aroma as they bake, and are just the perfect thing to munch on while you unwrap Christmas gifts.
Even better – the batter can be made the night before and refrigerated, then baked on demand. So you can prep them for an easy Christmas morning breakfast.
Serve the Gingerbread Madeleines warm with a dusting of icing sugar and a cup of tea or coffee…..or even a celebratory Christmas champagne 😉
And if you can’t get enough of that gingerbread flavor, be sure to check out this delicious Gingerbread Loaf too.
I don’t know that I’ll be replacing my favorite chocolate cookies anytime soon, but these are a great addition to the Christmas baking lineup. And way easier to get away with eating for breakfast!
So Many Madeleines!
Madeleines are a favorite of mine, and I’ve made them in so many different flavors.
If they’re one of your faves too, you should check out these other madeleine recipes on the blog:
- Blood Orange Madeleines with Pistachio and Caradamom
- Chocolate Madeleines
- Orange Madeleines
- Polenta, Parmesan, Garlic, & Chive Madeleines (for a savory twist!)
Looking for more Christmas inspiration? Check out my favorite Christmas desserts:
Gingerbread Madeleines
Ingredients
- 3 eggs
- 130 g caster sugar 2/3 cup
- 1 tbs golden syrup
- 200 g butter melted and cooled, 7oz
- 200 g plain flour 1 2/3 cups
- 1 1/2 tbs ground ginger
- 3 tsp ground mixed spice
- 1 tsp ½ baking powder
- icing sugar for dusting
SUPPLIES NEEDED
Instructions
- Place the eggs and sugar in the bowl of an a stand mixer and whisk until thick, pale and doubled in volume, around 5 minutes.
- Add the golden syrup to the melted butter and stir. Add to the egg mixture in two batches, folding through until combined. Sift in the flour and spices and fold through. Cover and leave to rest in the refrigerator for at least 1 hour but preferably overnight.
- When you are ready to bake the madeleines, preheat the oven to 180 Celsius (350 Fahrenheit). Butter and flour two 12-shell madeleine pans and place heaped tablespoons of the batter into each mould.
- Bake for 8 to 10 minutes or until golden and cooked through. Transfer the madeleines to a cooling rack to cool and wash, dry, butter and flour the tin and repeat with remaining batter. Dust with icing sugar and serve warm.
