Fresh ginger makes all the difference in these madeleines. Though prepared with the classic method, they are baked in mini-muffin tins and then dipped in a tart lemon glaze. More like bite-size cakes, these are best at room temperature. And feel free to up the ginger—if you’re a fan.
Melted butter and all-purpose flour for preparing the pan
½ cup (125 mL) unsalted butter
2 large eggs, room temperature
¼ cup (60 mL) sugar
¼ cup (60 mL) dark brown sugar, firmly packed
2½ tsp (12 mL) finely grated fresh ginger
¾ cup (175 mL) sifted cake flour
¼ tsp (1 mL) baking powder
¾ cup (175 mL) icing sugar
1½ tbsp (22 mL) fresh lemon juice
Icing sugar for dusting
1 Brush inside of mini-muffin tins with a thin layer of melted butter. Dust with all-purpose flour, invert pan and tap out excess flour.
2 Melt butter in a small saucepan over medium heat until foamy. Continue heating until the foam subsides and the butter turns a golden brown colour. Transfer to a bowl to stop the cooking and cool 10 minutes.
3 Beat eggs and both sugars together in an electric mixer using the whisk attachment. Continue beating 2 to 3 minutes or just until the mixture is foamy and lightened in colour. Beat in the grated ginger.
4 Combine the flour and baking powder, and with the mixer on low speed, add to the egg mixture. Mix just until combined, scraping down the sides of the bowl as necessary.
5 Add the brown butter and mix just until the butter is incorporated.
6 Spoon the batter into the prepared pan, filling about two-thirds full. Refrigerate for 1 hour to firm up the batter.
7 Preheat the oven to 375°F (190°C).
8 Place pan in the oven and bake until the cakes are lightly browned and just set, 12 to 15 minutes. Remove from oven, invert pan over a wire cooling rack and tap lightly to release cakes.
9 For the glaze, stir together the icing sugar and lemon juice until smooth. Dip the tops of the cakes into the glaze, allowing the excess glaze to fall back into the bowl. Allow the glaze to firm up and dust the tops with icing sugar, if desired, just before serving. The cakes will keep 2 to 3 days in an airtight
Makes 24 mini “cake” madeleines