Eggnog + Fennel Madeleines
with Vanilla Bean + Soft Eggnog Glaze
a sweet treat recipe
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Cozy and lightly spiced, these madeleines capture the gentle flavors of the holiday season. The fennel brings a soft sweetness, the nutmeg adds warmth, and the vanilla bean ties everything together in a delicate, elegant way. They’re tender and comforting - perfect with a quiet coffee break or to share in a box of small seasonal treats.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 20 M
18-24 SERVINGS
| Madeleines
SPECIAL EQUIPMENT:
MADELEINE PAN
PASTRY BRUSH
Prep the vanilla:
- Split the vanilla bean and scrape out the seeds.
- Set seeds aside.
Prepare the madeleine pan:
- Brush each mold with melted butter and dust with a little flour.
- Tap out the excess.
- Place the pan in the fridge while you prepare the batter.
Mix the dry ingredients:
- In a small bowl, whisk together: flour, baking powder, salt, fennel, nutmeg, and white pepper.
Whip eggs, sugar + vanilla:
- In a medium bowl, beat the eggs, sugar, and vanilla seeds together until pale, thick, and slightly foamy (about 2–3 minutes).
- Add the maple syrup and stir to combine.
Fold in the dry ingredients gently, just until no flour remains.
Add the melted butter:
- Stream it in slowly while folding, until glossy and smooth.
- Add the milk (or eggnog) and fold again until just combined.
Rest the batter:
- Cover and refrigerate at least 1 hour, or up to overnight.
- (This is what helps give the structure and the hump.)
Fill the molds:
- Spoon or pipe the batter into the cold pan, filling each cavity about ¾ full.
Bake:
- Preheat oven to 400°F (205°C).
- Place the filled cold pan directly into the hot oven.
- Bake at 400°F for 2 minutes.
- Without opening the oven, reduce temperature to 375°F (190°C).
- Continue baking 6–8 minutes, until edges are lightly golden and centers are domed.
Glaze:
- Cool madeleines for 5 minutes.
- Brush or dip lightly with the soft eggnog glaze.
- Let set briefly before serving.
Room Temperature: Store the madeleines (glazed or unglazed) in an airtight container at room temperature for up to 2 days. They are at their most tender on the day they are baked. Refreshing: If they soften or lose their light crispness, warm them without glaze in a 300°F (150°C) oven for 2–3 minutes to bring back their freshly baked texture. Glaze after refreshing, not before. Freezing: For best results, freeze the madeleines unglazed. Place cooled madeleines in an airtight container or freezer bag and freeze for up to 1 month. To serve, thaw at room temperature for 20–30 minutes, then refresh in a warm oven before adding the glaze.
Chill both the batter and the pan. A cold batter going into a cold, buttered pan is what creates the classic madeleine hump. Don’t skip the rest time, it really does make the difference.
Don’t overfill the molds. Filling each cavity about three-quarters full gives the madeleines room to rise and form their characteristic dome without spilling over the edges.
whole
Fennel has a warm and sweet flavor, similar to that of aniseed and licorice.
0.25 oz - PORTION$0.50
1.1 oz - JAR$4
1.1 oz - REFILL$3
6 oz - REFILL$11
ground
Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.
0.32 oz - PORTION$0.50
2 oz - JAR$6
ground
Use ground white peppercorn in any dish that you desire a savory kick while maintaining a consistent light color. Think: white sauces.
0.35 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$14
