Eggnog Madeleines

It's finals week, aka the most stressful week of the semester – especially when you take six classes, like I do. The only way that I cope sanely with this stress, besides stupidly long and aggressive gym sessions, is baking. As if that wouldn't be obvious.

Bit of a backstory, I am a Food Studies major and a Creative Writing minor here at New York University. And I take about six classes a semester, which equals out to 17 to 20 credits, depending on the classes...in other words, this post will be brief. For my final project in my last Creative Writing class, I covered a cake box in my food-related poetry (which is all of it) and baked four different treats for my class, titling the project "have your cake and read it too."

Clever, right? The treats included peppermint bark, banana chocolate chip cookies, chocolate peppermint meringue cookies, and eggnog madeleines. The class went wild. I managed to ace my project and bake off my stress simultaneously, who's better than me?

Below you'll find the recipe for my Eggnog Madeleines, a treat that requires a proper madeleine pan to make – so go get yourself one and make these beautiful, dunkable delights. I adapted this recipe from Food52.

Eggnog Madeleines

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  • 1 1/2 cups cake flour
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 2 eggs, plus 2 egg yolks
  • 3/4 cup granulated sugar
  • 3 tbsp bourbon
  • 3 tbsp half & half
  • 3/4 cup salted butter, melted and divided in 1/2 and 1/4 cups

Combine all of the dry ingredients in a bowl until well distributed and no lumps remain. Using either a hand mixer or a stand mixer, whisk the eggs, yolks, and sugar for five minutes until light and airy. Gently fold the flour mixture in using a rubber spatula. Add the bourbon, half & half, and the 1/2 cup of butter and fold until all of the ingredients are incorporated. Cover the bowl in plastic wrap and refrigerate for 30 minutes.

When only ten minutes remain, brush the madeleine mold with some of the remaining melted butter, and place in the freezer. If you don't have space, refrigerate the buttered mold for 15 minutes. Preheat your oven to 375ΒΊ.

Scoop the batter into the prepared molds and gently smooth out the top. The molds shouldn't be completely filled. Bake the madeleines for about 12 to 15 minutes, until golden and a small bump raises in the center of each one. Remove the pan from the oven and allow the madeleines to cool for about five minutes. Pop each one from the pan and allow to cool completely on a cooling rack. Wash and dry the pan, butter each mold, refrigerate/freeze the pan, fill the molds, and bake again!

I dusted the madeleines with cinnamon, or make a simple powdered sugar and water glaze, and ice them instead, for a sweeter, more dessert-like treat.

My name is Alexandra Jade, but you can call me Alex, or Trin.  I am a Food Studies major at New York University, and a freelance photographer, journalist, and social media pro on the side.  I run the instagram account @twobrunchgirls.