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Gingerbread madeleine tree


  • 160 grams (1 cup + 2 tablespoons) all-purpose flour
  • 1/2 teaspoon baking powder
  • 4 large eggs, at room temperature
  • 150 grams (3/4 cup firmly packed) dark brown sugar
  • 150 grams (2/3 cup) unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract or paste
  • 1-1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 batch Royal Icing
  • Sprinkles, for decorating (optional)


  1. Grease and flour the madeleine pan, tapping out any excess flour, and place it in the freezer or refrigerator so that it is cold when it comes time to fill it.
  2. Mix the flour and baking powder in a small bowl and set aside.
  3. Whisk together the eggs and sugar in a bowl until well combined. Add the butter, vanilla, and spices and whisk again.
  4. Make a well in the centre of the dry ingredients, pour in the wet ingredients, and whisk until well combined. Cover with plastic wrap and refrigerate for at least three hours.
  5. When ready to bake, preheat your oven to 400˚F (200˚C). Using a piping bag or a spoon, fill each madeleine cavity to just over three-quarters full. Bake for ten to 12 minutes, until the madeleines are golden around the edges. You’ll see a bump rise up in the middle of each madeleine—a sign of success!
  6. Once baked, immediately unmould the madeleines by gently tapping the pan over the counter. Set them aside to cool.
  7. Dip the ruffled edge of each madeleine in the prepared royal icing. Use your finger to remove any excess icing or drips, and decorate with sprinkles if you like. Leave to dry completely before plating.
  8. Once dry, arrange the madeleines in the shape of a tree on a decorative plate.

Duchess at Home

This recipe appears in

Duchess at Home



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