Eggnog Madeleines

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 1/3 tbsp Honey

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tbsp Brown sugar
  • 3/4 tsp Corse salt
  • 2 cups Icing sugar
  • 1 cup Sugar
  • 3/4 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

• Beer, Wine & Liquor

  • 6 tbsp Eggnog

Found on mykitchenlove.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp corse salt (such as kosher)
• 6 large eggs
• 1 cup sugar
• 2 tbsp brown sugar
• 1 cup (2 sticks) unsalted butter, melted (plus more for brushing into pans)
• 1 tbsp plus 1 tsp honey
• 3/4 tsp vanilla extract
• 2 tbsp eggnog
• 2 cups icing sugar
• 1/4 cup eggnog

Directions

• Remove eggs from fridge and set aside to bring to room temperature.
• Sift flour, baking powder, and salt into a medium bowl.
• Whisk together room temperature eggs, sugar, and brown sugar with a mixer on speed until light in colour and fluffy, about 10 minutes.
• Fold in flour mixture in 2 additions, folding until just barely combined. Fold in melted butter, then honey, vanilla, and eggnog. Cover with plastic wrap then refrigerate for at least 2 hours.
• Preheat oven to 350° F and remove batter from fridge and let stand for 10 minutes.
• Generously butter madeleine pans with more melted butter using a pastry brush.
• Fill each madeleine mould 3/4 way full. To this either use a pastry bag with a 1/2 opening or simply fill by pushing batter with 2 spoons.
• Bake on the middle rack for 8-11 minutes (or 6-8 minutes for mini-madeleines). Tap pan gently then turn over and shake out onto a cooling rack.
• Wash, rebutter moulds and repeat process until all batter has been used.
• Whisk together icing sugar and eggnog. Dip indented side of madeleines into icing. Place on cooling rack to dry (can take up to 60 minutes).