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White Chocolate Pecan Apple Cider Madeleines

Apple Cider Madeleines dipped in White Chocolate and Candied Pecans

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Ingredients

Candied Pecans:

  • 1 Large Egg White

  • 1 Tablespoon Water
  • 1 teaspoon Vanilla extract
  • 1  Cup Domino® Golden Sugar
  • 1 Tablespoon Cinnamon
  • 1/2 teaspoon Salt
  • 2 Cups Pecan Pieces

Madeleine Ingredients:

  • 6 Tablespoons Unsalted Butter (melted and cooled)

  • 1 Cup Apple Cider (reduced to 1/4 Cup)
  • 3/4 Cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Cloves
  • 1/2 Cup Domino® Golden Sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla Extract

White chocolate dip:

  • 8 ounces Melted White Baking Chocolate

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Instructions
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Prep Time: 1 hr and 30 minutes / Cook Time: 1 hr and 15 minutes / Yields: 24 Madeleines

Step 1

Bring 1 Cup Apple Cider to a boil in a small saucepan, the reduce temperature at let simmer until reduced to ¼ Cup. Let cool. Set aside while you prepare the candied pecans.

Make candied pecan pieces:

Step 2

Preheat oven to 250 degrees Fahrenheit.

Step 3

In a large bowl rapidly whisk egg white, water, and vanilla until super frothy.

Step 4

Stir together Domino® Golden Sugar, cinnamon, and salt in a separate small bowl.

Step 5

Pour pecan pieces into egg mixture and fold with spatula to evenly coat.

Step 6

Add sugar mixture and fold again to coat.

Step 7

Transfer coated pecans to baking sheet and spread into an even layer.

Step 8

Bake for 45 minutes to 1 hour, give a light toss every 15 minutes to prevent burning.

Step 9

Let candied pecans completely cool.

Make Madeleines:

Step 10

Melt 2 Tablespoons of the butter and paint into madeleine wells of 12 count scallop madeleine pan with a pastry brush. Place pan in freezer while making batter.

Step 11

In a large bowl, hand whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

Step 12

Using a sperate bowl and a hand mixer, beat Domino® Golden Sugar with eggs and vanilla until light and foamy. 6-8 minutes. Add cooled apple cider and mix to combine.

Step 13

 Add 1/3 of the flour mixture to the egg mixture and fold in with rubber spatula. Continue with remaining flour.

Step 14

Slowly pour in cooled melted butter and fold into mixture.

Step 15

Transfer batter to a large piping bag.

Step 16

Remove pan from freezer and pipe batter to fill ¾ of each well or 1.5 Tbsp.

Step 17

Place madeleine pan in freezer to chill for 20-25 minutes.

Step 18

Preheat oven to 400 degrees Fahrenheit. Bake for 12-15 minutes until golden on the edges and puffy in the center.

Step 19

Immediately tap madeleines out onto a cooling rack. Wash mold and repeat with second batch.

Step 20

Melt white chocolate using a double boiler until mostly soft. Then stir until smooth.

Step 21

 Dip edge of cooled madeleines into melted white chocolate and place on parchment paper. Sprinkle candied pecans onto melted chocolate and let set.

Step 22

Serve with milk and coffee.

Additional Tip:
  • If you don’t have a piping bag, simply use a resealable storage bag and snip off one corner with scissors.
  • Microwaving white chocolate in heat-proof bowl in the microwave at 30 second intervals is an alternative option to using the double boiler method.
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Jenn

Meet the Chef:

Jenn Davis

@twocupsflour

Jenn is a foodie and photographer inspired by all things out of the ordinary; she’s obsessed with vintage, moody story telling, unexpected flavor twists, and, obviously, baking! Her blog, Two Cups Flour, is dedicated to her love of baking and her three favorite things to eat: breakfast, bread, and dessert. Jenn enjoys crafting recipes from scratch, and her goal is to teach her readers and audience how to successfully do the same! On her blog you’ll find new twists on old classics, exciting ingredient combinations, and helpful instructional tips on each recipe.