Perfect Chai Madeleines: A Cozy Twist on a Classic

By Tasty · 45 min

Ingredients

Instructions

1. In a stand mixer with the whisk attachment, beat the eggs and sugar on high for 8 to 10 minutes until pale and thick enough to fall in a ribbon. Add the vanilla and mix for 15 seconds.
2. Sift the flour, chai spice, cinnamon, baking powder and salt into a large bowl. Gently fold into the egg mixture, then fold in the cooled melted butter by hand until thick and glossy.
3. Cover the batter airtight and refrigerate overnight or for at least 2 hours.
4. Preheat the oven to 400°F (200°C). Brush the pans with melted butter, baking in batches if needed.
5. Scoop 1½ tablespoons of batter into each mold and press the edges into the mold with a greased finger. The batter should be thick, like cookie dough.
6. Bake for 4 minutes, then lower the oven to 330°F (165°C) and bake 8 to 10 minutes until domed in the centre and set at the edges.
7. Cool on a wire rack. Melt the white chocolate wafers following the package directions, then stir in the chai spice and cinnamon if using.
8. Pour 1 teaspoon of the chai coating into each mold, press the cake into it, and refrigerate for 1 hour until set.

Summarized from Tasty's video. Watch it for the details.

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