Pumpkin Spice Madeleines with Maple Whisky Glaze
Ingredients
Maple whisky glaze
Instructions
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For the madeleines, in a large bowl combine all ingredients and whisk until smooth. Refrigerate for 30 minutes.
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Preheat oven to 180°C/350°F. Spray madeleine pans with cooking spray.
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Remove the madeleine batter from the fridge and evenly fill the deepest part of each mould with a spoonful of the mixture. Bake for about 8-10 minutes or until cake springs back when lightly touched. Try not to overcook as they will be dry.
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Remove from oven and allow to cool for a couple of minutes before removing from the moulds (give the pans a little shake and madeleines should fall out).
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For the maple whisky glaze, combine all ingredients (except pecans, cinnamon sugar and whipped cream), whisking until smooth.
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Serve immediately with crushed pecans, cinnamon sugar and whipped cream.
Note
Suitable to freeze.
For gluten free, substitute the flour for gluten-free flour.
Madeleines can be rolled in the cinnamon sugar before serving.
User Reviews
Very nice!