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Homemade Chai Spice Madeleines are a great treat for your fall or winter tea party. Seasoned with a homemade chai mix and either glazed or dusted with powdered sugar for a classic look on your holiday table.
While Madeleines are traditionally found at tea parties, they make great finger food additions to a dessert table or even a brunch. They are often sprinkled with powdered sugar, though you may see some glazed. I’ve offered a spiced glaze option in this recipe.
Some people refer to these sweets as cookies, but rather they are little buttery sponge cakes baked in a scalloped shell-shaped pan. Noted for their “hump” or “bump” that is a signature mark of a well baked Madeleine, mostly due to the shock of the cold batter going into the hot oven.
When testing this recipe, I first tried a Speculaas spice. While they were quite good, I decided that I preferred the less intense chai spice better. This recipe includes a homemade chai spice, made from ground cinnamon, ginger, cardamom, freshly ground nutmeg, allspice, ground cloves, and just a bit of freshly ground black pepper.
If you’d prefer to use a store bought chia spice option, feel free to do so. I recommend King Arthur Chai Spice.
To make this recipe, you will need a special baking pan. I went with the USA Brand, simply because I like that brand, and also because it served 16 rather than 12. So this recipe pairs perfectly with this pan.
More Tea Party Sweets to Ponder
Ingredients for Homemade Chai Spice Madeleines
(See the full recipe at the bottom of this post.)
Homemade Chai Spice
- ground cinnamon
- ginger
- cardamom
- freshly ground nutmeg
- allspice
- ground cloves
- black pepper
Madeleine Batter
- all-purpose flour
- chai spice
- baking powder
- salt
- large egg
- granulated sugar
- vanilla extract
- butter, melted and cooled
Chai Spice Glaze
- powdered sugar
- chai spice
- whole milk
Instructions for Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Chai Spice
Using a small bowl, combine the ground cinnamon, ginger, cardamom, freshly ground nutmeg, allspice, ground cloves, and just a bit of freshly ground black pepper. Whisk until spices are incorporated.
If at all possible, use freshly ground nutmeg for this spice, as it will really add flavor to this recipe. Whole nutmeg may be found in the baking aisle in your grocery store, or you can purchase online. I found mine on Amazon.
Store spice mixture in a small container with lid to seal. This mix will make 1/3 cup and may be used to make Chai tea or other delicious recipes.
Make the Batter
To begin, melt 1/4 butter in a glass bowl in the microwave and allow to cool.
While the butter cools, prepare the batter. In a small bowl, combine the all-purpose flour, chai spice, baking powder, and salt. Whisk to incorporate.
Using a large mixing bowl, combine the large egg, granulated sugar, and vanilla extract. Mix on high speed until light and creamy, about 4-5 minutes.
Gradually add the flour to the egg mixture, beating to incorporate. Drizzle the melted butter into the batter and mix on low speed until everything comes together in a nice dough.
Place in a bowl and cover. Refrigerate for 12-24 hours.
Bake the Madeleines
When time to bake, preheat oven to 350 degrees. Melt 2 tablespoons butter in microwave. Using a pastry brush, spread melted butter over the wells of the Madeleine pan.
Spoon about a tablespoon of batter into the center of each well.
There is no need to spread the batter to the edges of the scalloped wells, as it will spread as it bakes. Just plop a small mound into the center of each well.
Bake in preheated oven for 11-13 minutes until edges are golden brown. Allow to cool in pan for 5 minutes. Transfer cakes to a wire rack to cool.
Prepare the Chai Spiced Glaze
To prepare the chai spiced glaze, in a small mixing bowl, combine the powdered sugar, chai spice, and whole milk. Whisk together until it becomes smooth and creamy.
Dip the tops (rigged side) of the Madeleines in the glaze and return to the wire rack to set. (Or carefully brush glaze on with a pastry brush.) Allow to set for 2 hours before serving.
You may opt not to glaze the Madeleines. If so, simply skip the glazing instructions and dust the baked cakes with powdered sugar right before serving. I have made them both ways and liked both equally well.
Madeleines are best served the day you make them. Serve with your favorite hot tea. I highly recommend Harney and Sons loose leaf flavored black teas such as Chai, Cranberry Autumn, or Holiday Tea.
For those who love collecting dishes, the above cup and saucer is by Royal Albert pattern: Yuletide Poinsettia.
Store these little cakes in an airtight container at room temperature for up to 3 days. Or freeze in a freezer bag or container for up to 3 months.
This recipe will make 16 bite-sized sponge cakes.
See more Tea Party Recipes Here. Browse Cake Recipes Here. View more DIY Food Recipes Here.
Homemade Chai Spice Madeleines
Ingredients
Homemade Chai Spice
- 2 tablespoons ground cinnamon
- 1 tablespoon ginger
- 1 tablespoon cardamom
- 1 1/2 teaspoons freshly ground nutmeg
- 1 1/2 teaspoons allspice
- 3/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
Madeleine Batter
- 1/4 cup butter melted and cooled
- 2/3 cup all-purpose flour
- 1 teaspoon chai spice
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg
- 6 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Chai Spice Glaze
- 1 1/2 cups powdered sugar
- 1/2 teaspoon chai spice
- 1/4 cup whole milk
Instructions
- Gather your ingredients so you have everything close at hand on the counter or table.
Prepare the Chai Spice
- Using a small bowl, combine the ground cinnamon, ginger, cardamom, freshly ground nutmeg, allspice, ground cloves, and just a bit of freshly ground black pepper.
- (If at all possible, use freshly ground nutmeg for this spice, as it will really add flavor to this recipe.)
Make the Batter
- To begin, melt 1/4 butter in a glass bowl in the microwave and allow to cool.
- While the butter cools, prepare the batter. In a small bowl, combine the all-purpose flour, chai spice, baking powder, and salt. Whisk to incorporate.
- Using a large mixing bowl, combine the large egg, granulated sugar, and vanilla extract. Mix on high speed until light and creamy, about 4-5 minutes.
- Gradually add the flour to the egg mixture, beating to incorporate. Drizzle the melted butter into the batter and mix on low speed until everything comes together in a nice dough.
- Place in a bowl and cover. Refrigerate for 12-24 hours.
Bake the Madeleines
- When time to bake, preheat oven to 350 degrees. Melt 2 tablespoons butter in microwave. Using a pastry brush, spread melted butter over the wells of the Madeleine pan.
- Spoon about a tablespoon of batter into the center of each well. (There is no need to spread the batter to the edges of the scalloped wells, as it will spread as it bakes. Just plop a small mound into the center of each well.)
- Bake in preheated oven for 11-13 minutes until edges are golden brown. Allow to cool in pan for 5 minutes. Transfer cakes to a wire rack to cool.
Prepare the Chai Spice Glaze
- To prepare the glaze, in a small mixing bowl, combine the powdered sugar, chai spice, and whole milk. Whisk together until smooth and creamy.
- Dip the tops of the Madeleines in the glaze and return to the wire rack to set. (Or carefully brush glaze on with a pastry brush.) Allow to set for 2 hours before serving.
- (You may opt not to glaze the Madeleines. If so, simply skip the glazing instructions and dust the baked cakes with powdered sugar right before serving.)
- Cakes are best eaten the day they are made. However, you may store leftover cakes in an airtight container at room temperature for up to 3 days. Or freeze in a freezer bag or container for up to 3 months.
- This recipe will make 16 bite-sized sponge cakes.
Notes
Nutrition
