Holiday Twists
WHITE CHOCOLATE-DIPPED GINGERBREAD MADELEINES
Makes 24 madeleines
Recipe by Emma Duckworth
Flavored with warming ginger, dipped in white chocolate, and sprinkled with gingersnap crumbs, these light and tender madeleines conjour the best of the holiday season.
½ cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter, divided
½ cup (100 grams) superfine castor sugar
2 large eggs (100 grams), room temperature
2 tablespoons (30 grams) whole milk
1 tablespoon (15 grams) unsulphured molasses
1 cup (125 grams) all-purpose flour
1½ teaspoons (3 grams) ground ginger
1 teaspoon (5 grams) baking powder
½ teaspoon (2 grams) fine salt
½ teaspoon (1 gram) ground cinnamon
½ teaspoon (1 gram) ground nutmeg
⅔ cup (113 grams) coarsely chopped white chocolate, melted
¼ cup (33 grams) crushed gingersnap cookies
Garnish: confectioners’ sugar
1. In a small saucepan, melt ½ cup (113 grams) butter over medium heat, stirring occasionally. Remove from heat, and pour into a small bowl. Let cool completely.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat castor sugar and eggs at medium speed until pale and thickened, about 5 minutes. Reduce mixer speed to low, and add milk and molasses, beating until combined. Scrape sides and bottom of bowl; beat until combined.
3. In a medium bowl, whisk together flour, ginger, baking powder, salt, cinnamon, and nutmeg. Add flour mixture to sugar mixture, and beat at low speed until a few flour streaks remain. Slowly pour in melted butter. Using a rubber spatula, gently fold, ensuring you don’t knock out all the air. Cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
4. Preheat oven to 350°F (180°C).
In a small microwave-safe bowl, heat remaining 1 tablespoon (14 grams)
