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+ servings
Powdered sugar covered madeleines.

Spiced Madeleines with Cinnamon, Nutmeg and Cloves

These cinnamon, nutmeg, and clove-scented Madeleines make such a pretty dessert to pair with coffee, tea, and even a dessert wine.  Set out a platter dusted with powdered sugar for a beautiful presentation.
Course Cake
Cuisine Dessert
Keyword how to make madeleines, madeleines
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24
Calories 89kcal


  • Madeleine Pan



  • Melt the butter in the microwave or a saucepan. Set aside to cool.
  • In a medium bowl beat the sugar, eggs and vanilla for five to seven minutes until the mixture becomes pale and has tripled in volume.
  • Combine the flour, baking powder, salt and spices and whisk to combine.
  • Spoon the flour mixture over the egg batter and gently fold the flour into the batter with a rubber spatula to combine.
  • Pour the cooled melted butter over the batter and again, gently fold into the batter until combined.
  • Chill the batter for 1 hour.
  • Preheat the oven to 400 degrees and generously grease and flour the Madeleine pan. Butter is my preferred choice. Some pans are non-stick so you may not have to flour the pan, but I would still grease it.
  • Spoon a tablespoon of batter into each mold.  
  • Bake for 8-10 minutes until they are golden brown the bump appears on top.  Watch carefully so they don't over-brown.
  • Let cool for 5 minutes then remove from the pan. Once cooled sprinkle with powdered sugar.


Madeleines taste best warm but will keep for several days in a covered container.
  • Superfine sugar is also called Caster Sugar or Baker's Sugar  - If you do not have superfine sugar you can make it in a food processor, spice grinder or blender. Simply add the amount of regular white sugar you need in the recipe and add additional sugar and grind for a few seconds to make a finer sugar crystal.
  • For this recipe add 1 ½ tablespoons of extra sugar to the ¾ cups of sugar before grinding.
Make sure you are using room temperature eggs so they combine well with the sugar.
Remove the madeleines one by one from the molds by pushing them up from the bottom. If they are stuck run a knife around the edges to release them.
Place the madeleines on their sides in the cake molds to cool instead of putting them on a cutting board. These keep the cooling rack lines from showing on the cakes.


Serving: 1Madeleine | Calories: 89kcal | Carbohydrates: 11.6g | Protein: 1.2g | Fat: 4.3g | Saturated Fat: 2.6g | Cholesterol: 24mg