Tender, buttery Madeleine cookies are infused with apple cider and coated in crunchy cinnamon sugar for a delicate Fall treat.
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.
Then add honey and whisk in. Scrape mixture into a glass, heatproof jar.
Then in same saucepan, melt butter.
Use a tablespoon of that butter to brush the cavities of the madeleine pan. Then freeze the pan while you make batter.
Add 1 tablespoon of honey cider mixture to the rest of melted butter and whisk. Set aside to cool while you make the batter.
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.
Meanwhile, sift together the flour with spices, salt, and baking powder.
Once mixture is tripled in volume, sift over half of the flour mixture. Gently fold in. Then repeat.
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.
Scoop batter into cavities of madeleine pan and place back in fridge while you preheat oven.
Preheat oven to 400 degrees F or 200 degrees C.
Bake for 8-9 minutes.
Mix together sugar and cinnamon in a small bowl.
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.
Dip the scalloped side of madeleines in cinnamon sugar.