Homemade Chai Spice Madeleines

Homemade Chai Spice Madeleines

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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.

Madeleines with Powdered Sugar Garnish Served on a Tiered Tray

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. 

Madeleines Signature Bump

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. 

Ingredients for Homemade Chai Spice

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

Ingredients for Chai Spice Madeleines

Gather the ingredients so you have everything close at hand on the counter or table.

 

Prepare the Chai Spice

Mix Spices for Homemade 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.

Use Homemade Chai Spice for Chai Tea or Other Recipes

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.

Mix Together Dry Ingredients

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

Spread Butter in Madeleine Pan

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.

Place Dough in Each Well

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 Chai Spice Madeleines until Golden Brown

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 Rigged Tops in Glaze

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. 

Serve Madeleines with Hot Tea - Royal Albert Yuletide Poinsettia Tea Cup and Saucer

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. 

Glazed Madeleines on Wire Rack to Fully Set

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. 

 

Featured Image - Homemade Chai Spice Madeleines

Homemade Chai Spice Madeleines

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.
5 from 1 vote
Print Rate Pin Recipe
Course: Dessert
Cuisine: French
Keyword: Chai Spice, DIY Foods, Homemade Chai Spice, Make Your Own Mix, USA Madeleine Pan
Prep Time: 15 minutes
Cook Time: 13 minutes
Refrigerate:: 1 day
Total Time: 1 day 28 minutes
Servings: 8

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

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 239kcal | Carbohydrates: 43g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 123mg | Potassium: 65mg | Fiber: 2g | Sugar: 32g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
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