With a slightly crispy exterior with a soft and fluffy interior, madeleines are an absolutely delicious treat that is incredibly versatile when it comes to different flavors. In this recipe, the zest from the lime and the warming spice from the ginger perfectly complement the sweetness and the subtle fruity notes of the pumpkin.
Eat them as is with a cup of coffee for a simple breakfast or dip them in white chocolate and sprinkle with chopped pistachios for a cute dessert.
3 Eggs
90 g Granulated Sugar
40 g Brown Sugar
113 g Unsalted Butter (8 Tbsp)
Make brown butter (a.k.a. beurre noisette) by gently melting the butter and cooking it until the milk solids turn a deep brown color. Watch it carefully as it can burn very quickly.
160 g Pumpkin Purée
1 Lime (Zest and Juice)
30 g Ginger (Very finely minced)
10 g Ginger Powder
3 - 4 g Salt
Pinch of Citric Acid (optional)
2 g Vanilla Extract
160 g AP Flour
5 g Baking Powder
3 g Baking Soda
Vigorously whip the eggs, granulated sugar, and brown sugar together until it is light and frothy and has increased in volume.
Add in the pumpkin purée, lime zest, lime juice, ginger, ginger powder, salt, citric acid, and vanilla extract. Using a folding motion, gently whisk until combined. Do not beat the batter too hard at this point.
Sift in the flour, baking powder, and baking soda into the batter. Again, using a folding motion, gently whisk until combined.
Add in the brown butter (a.k.a. beurre noisette) and fold until combined.
The batter can go into oven right away but for better results, chill in the refrigerator overnight or for at least 2 hours.
When you are ready to bake, preheat the oven to 440°F. Butter the madeleine baking tray and dust with flour. Fill each mold about 3/4 full. Bake for 7 minutes.
Then lower the oven temperature to 360°F and bake for an additional 7 - 8 minutes.
Take them out of the oven and let them cool in their molds for 5 minutes. Then gently pop the madeleines out of their molds. Rest them on their side in their molds to let them cool completely. I suggest not using a wire rack since it will leave marks on the surface of the madeleines.
Serve them as is or dipped in white chocolate.