Gingerbread and White Chocolate Madeleines
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 40mins
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- Serves
- 12
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- Calories
- 205
These Gingerbread and White Chocolate Madeleines bring a festive twist to the classic French bake. Lightly spiced with the warmth of gingerbread and finished with a drizzle of white chocolate, they make a simple yet elegant treat for Christmas. Store in an airtight container for up to 3 days.
recipe updated Nov 5, 2025
Ingredients
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- Unsalted butter
- 85 g
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- White chocolate
- 80 g
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- Unsalted butter
- 3 tablespoons
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- Light brown sugar
- 50 g
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- Caster sugar
- 50 g
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- Dark treacle
- 30 g
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- Egg
- 2
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- Plain flour
- 140 g
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- Baking powder
- ½ teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Ground ginger
- ½ teaspoon
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- Allspice
- ½ teaspoon
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- Nutmeg
- 1 pinch
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- Salt
- 1 pinch
Tools
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Oven
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Cooking Chef XL
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Large mixing bowl
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Madeleine pan
Step preview
- Fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk until light and fluffy - 3 minutes, speed Max
- Sift the next ingredients into a clean bowl
- Transfer 1/3 of the flour mixture into the appliance bowl
- Then add 1/3 of the melted butter and fold in until combined
- Repeat the same process with the remaining flour mixture and melted butter
- Transfer the mixture into a clean bowl and chill in the fridge - 1 hour
- Preheat the oven - 175ºC
- Brush the madeleine tin with melted butter
- Spoon 1 Tbsp of the mixture into each hole
- Bake until light brown - 12 minutes, 175ºC
- Remove from the oven and let cool completely
- Once cool, place the madeleines onto a sheet of clean baking paper
- Clean the appliance bowl and fit the Creaming Beater
- Add chocolate into the appliance bowl
- Heat until melted - 5 minutes, 45ºC, speed Stir 1
- Using a piping bag or spoon, drizzle the melted chocolate over the madeleines
- Let set at room temperature
- Serve