Elle’s Stem Ginger Madeleines

Continuing on the madeleine trip, I made these Stem Ginger Madeleines.

Stem Ginger Madeleines by Busy Elle Bee


  • 2 free-range eggs
  • 100g vanilla caster sugar
  • 100g plain flour, plus extra for dusting
  • 3 stem ginger balls (in syrup)
  • 1 tbsp of syrup from the stem ginger jar
  • ¾ tsp baking powder
  • 100g unsalted butter, melted and cooled
  • spray oil for the madeleine tray
  • icing sugar and ground ginger for dusting


  1. Preheat the oven to 200C/400F/Gas 6.
  2. Lightly coat the madeleine tray using the spray oil, then dust with some flour. Tap out any excess over the sink. (Do this even if your pan is non-stick or make of silicone. Trust me, you do not want to skip this bit.)
  3. Place the eggs, sugar and stem ginger syrup in a large mixing bowl. Using an electric whisk, whisk together until frothy and doubled or tripled in volume. Carefully fold in the all the other ingredients, leaving the butter till last. Set aside the batter for 20-30 minutes.
  4. Place a heaped dessert spoon of the batter into each madeleine cup – I wouldn’t use any more than a heaped dessert spoon, as the batter rises, and the shape of the madeleines may be spoilt. If in doubt, err on the side of caution.
  5. Bake on the middle oven tray for 8-10 minutes, until the mixture has risen in the middle and golden brown in colour.
  6. Transfer the madeleines to a wire rack, dome side down, shell pattern side up and leave to cool slightly. These are best eaten warm, but are fine the next day. Dust the madeleines with icing sugar mixed with a pinch of ground ginger just before serving. This recipe should yield between 12 -18 madeleines.

Tea, Glorious Tea icon (Busy Elle Bee)


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