Just in time for the holidays! These Eggnog Madeleine have crisp buttery edges, perfect cake like middles, and are flavored with rum and freshly ground nutmeg. These madeleines are topped off with an eggnog glaze, a sprinkle more of fresh nutmeg, and a final dusting of powdered sugar. These little cakes are the perfect afternoon snack alongside an eggnog latte or mug of hot cocoa. The kids love them too (thanks Hannah and Julia for your taste testing skills...? ). Madeleines also make a beautiful homemade gift for a neighbor or colleague.
Madeleines are so easy to make and take less than 30 minutes start to finish. For this recipe, you'll want to have a madeleine pan. The madeleine pan that I have is nonstick and the little cakes slip right out of the pan and onto your cooling rack. Because the pan holds 12 madeleines, and this recipe makes 20, you'll want to make sure that you let your pan cool completely between baking batches.
Making the Eggnog Madeleines:
You'll begin this recipe by melting ½ cup of butter and leaving the butter to cool. Next, butter and flour your madeleine pan. Next you will combine 2 large eggs with ⅔ cup of sugar in your stand mixer. Beat on medium for a solid 5 minutes, until the mixture is light and fluffy. While the eggs and sugar are mixing, you'll combine your dry ingredients in a separate mixing bowl.
Stop the mixer and add in the vanilla extract, rum extract and eggnog. Mix to combine. Next you'll add your dry ingredients to the eggs and sugar and mix until just combined. The final step is to turn your mixer onto low, and slowly pour the melted butter into the flour and egg combination. Mix until the butter is just incorporated and the batter looks uniform .
Add about 1 tablespoon of batter to each mold. I like use my Solula #50 cookie scoop to add the batter to the pan. There is no need to flatten the batter. You'll bake at 350° for 8-10 minutes, until the edges are golden brown and the middles bounce back when you press on them. Transfer the madeleines to a cooling rack. Cool completely before glazing and dusting with powdered sugar. Once glazed and sprinkled with nutmeg, allow the glaze set up for 30-40 minutes before dusting with powdered sugar.
📖 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Maple and Thyme.
Eggnog Madeleines
Ingredients
For the Madeleines
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- ⅔ cup (128g) granulated sugar
- 1 tablespoon eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- 1 cup (130g) all-purpose flour
- ¼ teaspoon nutmeg, freshly grated
- 1 pinch sea salt
For the Glaze
- 1 ½ tablespoons eggnog
- ⅓ cup powdered sugar
- freshly grated nutmeg and powdered sugar to garnish
Instructions
For the Madeleines
- Preheat oven to 350°. Melt ½ cup of butter and leave to cool. Butter and flour your madeleine pan.
- Combine 2 large eggs with ⅔ cup of sugar in your stand mixer. Beat on medium for a solid 3-5 minutes, until the mixture is light and fluffy. While the eggs and sugar are mixing, combine your dry ingredients in a separate mixing bowl.
- Stop the mixer and add in the vanilla extract, rum extract and eggnog. Mix to combine. Add your dry ingredients to the eggs and sugar and mix until just combined. Turn your mixer onto low, and slowly pour the melted butter into the flour and egg combination. Mix until the butter is just incorporated and the batter looks uniform.
- Scoop 1 tablespoon of batter into each mold. There is no need to flatten the batter. Bake at 350° for 8-10 minutes, until the edges are golden brown and the middle bounces back when you press on it. Transfer the madeleines to a cooling rack. Cool completely before glazing.
Eggnog Glaze
- in a small bowl, whisk together the eggnog and powdered sugar until smooth. Drizzle the glaze over the cool madeleines. Sprinkle with freshly grated nutmeg. Once glazed and sprinkled with nutmeg, allow the glaze set up for 30-40 minutes before dusting with powdered sugar.
- Madeleines are best enjoyed the day that they are baked but will keep for up to 3 days at room temperature.You can also make this batter up ahead of time and leave in the refrigerator for 2-3 days before baking. Bake up fresh madeleines when you need them!
Nutrition
I hope that you love these eggnog madeleines and that they make their way into your holiday celebrations.
Amanda
KITCHEN TOOLS THAT I USED TO MAKE THIS RECIPE:
AFFILIATE DISCRETION:
This post contains affiliate links to products that I use for baking and cooking. If you click on these links, and make a purchase, I will earn a small commission. The commission is paid by the retailers, not by you. I only link to products that I use, love, and think you may love as well.
Kat says
These came out delicious. The consistency and surface texture was everything I was looking for in my favorite cookie!
Maple and Thyme says
Yay! I’m so glad to hear this! Thanks so much for sharing!! Amanda