Tender, buttery Madeleine cookies are infused with apple cider honey and coated in crunchy cinnamon sugar for a delicate Fall treat. These Apple cider Madeleines are infused with Honeycrisp apple cider that is reduced and full flavored. That flavorful syrup is added with the melted butter along with cinnamon and allspice for a flavorful cookie that tastes like crisp autumn apple picking and warm fall baking in every bite!
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Madeleines were a big part of my childhood baking memories. They are little French butter cakes that fall into the cookie category of baking. They are known for their scalloped design and the hump that forms in the middle while baking. Madelines are crisp all around with a spongey, cake-like crumb. These are so good that they didn’t even make it through the photo session without little hands grabbing them!
Apple Cider Honey
These Apple cider Madeleines begin with a sticky, robust, and flavorful Apple cider and honey reduction.
This is made prior to making the Madeleine batter. It takes about 15-20 minutes to reduce the mixture down to the correct consistency. This Apple cider honey reduction thickens as it cools, so it’s important to stop reducing while it is still liquid.
Only a small amount is added to the Madeleines. The following recipe makes extra, so store the leftover honey in an airtight container in the fridge for a couple of weeks. Use on cornbread, toast, and more!
How To Make French Madeleines
Madeleines are a simple and elegant cookie. To achieve the perfect texture and look, here are some tips.
Use a Madeleine pan. Brush melted butter into all the crevices to ensure that each cavity is coated.
Freeze your pan while you make your batter.
Make the batter with a stand mixer fitted with the whisk attachment to achieve the proper volume.
Beat the eggs with sugar until they are pale and tripled in volume. Much like a genoise, Madeleines need that volume for the airy and spongy texture. So it’s also important to fold in your dry ingredients and gently add melted butter along the side of the bowl so you don’t add too much weight into the batter at once. Do not overmix!
Chill the batter for 20 minutes. All of these chilling steps ensure the the classic hump will form. The Madeleines will expand and puff up and outward during baking. So don’t overfill each cavity. Use a cookie scoop.
Bake the madeleines at a high heat of 400 degrees. They only take around 8 minutes, so be ready to pull them out. To ensure your madeleines don’t stick to the pan, turn them onto a cooling rack after a couple of minutes.
Traditionally, madeleines are finished off with a dusting of powdered sugar or a coating of chocolate. For these apple cider madeleines, they are dipped in cinnamon sugar while warm just as classic donuts are.
Apple Cider Madeleines
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Apple Cider Madeleines
Tender, buttery Madeleine cookies are infused with apple cider and coated in crunchy cinnamon sugar for a delicate Fall treat.
Ingredients
Apple Cider Honey Reduction
- 2 cups apple cider reduced to 1/3 cup
- 2 teaspoons honey
Madeleine Batter
- 1/2 cup butter melted
- 1/3 cup granulated sugar
- 2 large eggs
- 1 cup AP flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 tablespoon apple cider honey reduction
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
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Place apple cider into a pan set over medium heat. Bring to a boil and reduce until you have 1/3 of liquid yet. This will thicken as it cools, so don't get it too thick.
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Then add honey and whisk in. Scrape mixture into a glass, heatproof jar.
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Then in same saucepan, melt butter.
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Use a tablespoon of that butter to brush the cavities of the madeleine pan. Then freeze the pan while you make batter.
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Add 1 tablespoon of honey cider mixture to the rest of melted butter and whisk. Set aside to cool while you make the batter.
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Place eggs into the stand mixer and beat on medium speed. Then gradually add sugar. Turn mixer up a notch and allow it to triple in volume.
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Meanwhile, sift together the flour with spices, salt, and baking powder.
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Once mixture is tripled in volume, sift over half of the flour mixture. Gently fold in. Then repeat.
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Then slowly add melted butter against side of bowl so you don't add too much weight to the batter. Fold to incorporate. Then place batter in fridge for 15 -20 minutes.
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Scoop batter into cavities of madeleine pan and place back in fridge while you preheat oven.
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Preheat oven to 400 degrees F or 200 degrees C.
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Bake for 8-9 minutes.
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Mix together sugar and cinnamon in a small bowl.
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Allow madeleines to cool for 2 minutes in pan. Then carefully and using oven mitts, turn pan over onto cooling rack, tapping the back of pan if needed.
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Dip the scalloped side of madeleines in cinnamon sugar.
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