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Recipe for family meals :

Spiced Madeleines

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).


1/2 cup unsalted butter, melted and cooled, plus more for molds
2 large eggs, lightly beaten
1/3 cup honey
1/4 cup granulated sugar
1/2 tsp. pure vanilla extract
1 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. freshly ground pepper
Pinch ground cloves
Confectioners’ sugar


  • Brush two nonstick trays of twelve madeleine molds each with melted butter to coat; set aside.
  • In a medium heatproof bowl, whisk together eggs, honey, and granulated sugar. Place the bowl over a saucepan of simmering water, and whisk until just warm to the touch. Remove, and beat using a handheld electric mixer on medium speed until mixture has doubled in volume, about 8 minutes. Beat in vanilla.
  • In a small bowl, sift together flour, baking powder, salt, ginger, cinnamon, allspice, pepper, and cloves. Gently fold flour mixture into the batter in three additions. Add melted butter, and gently fold it in. Cover the bowl with plastic wrap, and set aside at room temperature for 30 minutes.
  • Preheat oven to 400º. Fill prepared molds three-quarters full. Using a small spatula, smooth the batter so that it’s even with the surface of the molds.
  • Bake until golden brown, 8 - 10 minutes. Immediately invert pans over a wire cooling rack, and let the madeleines cool slightly, shell side up. Dust with confectioners’ sugar. Serve slightly warm or at room temperature.

Makes 24

Shirley Cline