Spiced Fig Madeleines
These Spiced Fig Madeleines feel like the perfect autumn cake in miniature form - warm, grounding spices with a hit of the vibrant seasonal fruit standout- figs! The base recipe comes from the classic French madeleines my grandmother taught me to bake, infused here with fall's favorite spices: cinnamon, cloves, ginger, nutmeg and cardamom.
Once baked and cooled, each madeleine gets a simple vanilla glaze, then a quick dip into crushed freeze-dried figs. The figs add a delicate crunch and a faint fruitiness that complements the warmth of the spices. I'd argue it's the simplest way to make an easy dessert more elevated and elegant for entertaining or a little baked surprise for a friend.
Ingredients for Spiced Madeleines
¾ cup 1 ½ sticks unsalted butter, melted
2 tablespoons neutral oil
½ cup granulated sugar
¼ cup milk or homemade buttermilk
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 tablespoons honey
3 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
Ingredients for the Glaze & Topping
1 cup powdered sugar
3 tablespoons heavy cream more as needed
¼ teaspoon salt
½ cup freeze-dried figs crushed in a mortar and pestle to a medium-fine crumble
How to Make These Spiced Fig Madeleines
Melt the butter and set it aside to cool slightly. In a large bowl, whisk the eggs and sugar until pale and foamy, then add the milk and vanilla. In a separate bowl, whisk together the flour, baking powder, salt, and spices. Fold the dry ingredients into the wet until just combined. Stir the honey into the melted butter, then pour it into the batter and mix until smooth, like crepe batter. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
When you're ready to bake, preheat the oven to 400°F (200°C). Brush a madeleine pan with softened butter and dust lightly with flour. Fill each mold about two-thirds full, freeze the pan for 5 minutes, and bake for 5 minutes. Lower the oven temperature to 360°F (182°C) and bake for another 5–6 minutes, until the madeleines are golden and fragrant. Tap the pan onto a towel to release them, then let them cool completely before glazing.
For the glaze, whisk the powdered sugar and salt in a shallow bowl, then add the heavy cream a tablespoon at a time until smooth and pourable but not runny. Dip each cooled madeleine halfway into the glaze, letting the excess drip off, then immediately dip the glazed section into the crushed freeze-dried figs so they adhere. Place the madeleines on a wire rack to set for 15–20 minutes.
Baker’s Notes
This recipe makes about 30 Madeleines. Store in airtight container on counter or in fridge. You can freeze the bare madeleines in an airtight container for up to 3 months, I find it best to wait closer to serve for the glaze & the dried fig toppings. Best enjoyed at room temperature.
If using homemade buttermilk, squeeze ½ citrus fruit (lemon, lime, orange, etc) used for zesting into milk and set aside to curdle.
Equipment
I love using these metal madeleines molds.
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
