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.

Preheat oven to 250 degrees Fahrenheit.

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

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

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

Add sugar mixture and fold again to coat.

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

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

Let candied pecans completely cool.

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.

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

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.

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

Slowly pour in cooled melted butter and fold into mixture.

Transfer batter to a large piping bag.

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

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

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

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

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

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

Serve with milk and coffee.