Makes 36 madeleines
1 cup [250 ml] unbleached all-purpose flour
1 tsp [5 ml] baking powder
1 tsp [5 ml] ground ginger
Pinch ground nutmeg
6 eggs, room temperature
1 cup [250 ml] granulated maple sugar
1 cup [250 ml] unsalted butter, melted
½ cup [125 ml] candied orange zest, finely chopped
Preheat oven to 375°F [190°C]. Grease the madeleine molds generously with melted butter or cooking spray and reserve.
In a large bowl, sift the first 6 ingredients together. Reserve.
Break the eggs in a medium bowl and add the maple sugar. Using an electric beater, beat the eggs and maple sugar together for 5 minutes until the mixture is pale and thick. Add the melted butter or dairy free spread and beat lightly before adding the reserved dry ingredients a third at a time, beating just until incorporated. Using a spatula, mix in the candied orange zest.
Spoon the batter into the molds, filling each mold 3/4 full. Bake for 13-15 minutes, or until risen and golden. Unmold as soon as you take the madeleines out of the oven and let cool on a rack.
Madeleines will keep refrigerated in an airtight container for 2 weeks. They also freeze very well.
Note: If you have just one 12-mold pan, you can bake the madeleines in batches, keeping the remaining batter in a covered container at room temperature until you’ve used it all up. As soon as you unmold the baked madeleines, cool the pan under cold running water, wash it, butter it again and fill it with batter to bake another batch.