Spiced Fig Madeleines
These spiced fig madeleines combine the cozy flavor of warm spices with a light fig glaze. Each golden shell is dipped in a simple powdered sugar glaze, then dipped again into crushed freeze-dried figs for a delicate crunch and fruity sweetness.
Ingredients
Madeleines
- ¾ cup 1 ½ sticks unsalted butter, melted
- 2 tablespoons neutral oil
- ½ cup granulated sugar
- ¼ cup milk or homemade buttermilk
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons honey
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Glaze & Topping
- 1 cup powdered sugar
- 3 tablespoons heavy cream more as needed
- ¼ teaspoon salt
- ½ cup freeze-dried figs crushed in a mortar and pestle to a medium-fine crumble
Instructions
Prepare the Batter
- Melt butter and set aside to cool slightly. In a large bowl, whisk eggs and sugar until pale and foamy. Add milk and vanilla.
- In another bowl, whisk flour, baking powder, salt, and spices. Fold dry ingredients into wet until just combined. Stir honey into melted butter, then pour into batter and mix until smooth (like crepe batter).
Chill
- Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Bake
- Preheat oven to 400°F (200°C). Brush madeleine pan with softened butter and dust lightly with flour.
- Fill each mold ⅔ full, freeze pan 5 minutes, then bake 5 minutes.
- Lower oven to 360°F (182°C) and bake 5–6 minutes more until golden and fragrant.
- Tap pan onto a towel to release; cool completely before glazing.
Make the Glaze
- In a shallow bowl, whisk powdered sugar and salt. Add heavy cream a tablespoon at a time until smooth and pourable but not runny.
Dip and Finish
- Dip each cooled madeleine halfway into the glaze, letting excess drip off.
- Immediately dip the glazed section into the crushed freeze-dried figs so the pieces adhere.
- Place on a wire rack to set for 15–20 minutes.
Notes
Storage
Store covered at room temperature 2–3 days or in the fridge for up to a week. Best served at room temperature. If you're making ahead, I'd recommend assembling the day ahead as the dried fig will become soft over time.
Store covered at room temperature 2–3 days or in the fridge for up to a week. Best served at room temperature. If you're making ahead, I'd recommend assembling the day ahead as the dried fig will become soft over time.