Spiced Mummy Madeleines

overhead image of mummy decorated madeleines on coffin shaped wood board with white flowers and candy eyes around, a white cheese cloth, and white pumpkins around on marble surface.

Spiced Mummy Madeleines

Terrifyingly delicious! These Spiced Mummy Madeleines are the spooktacular treat you need to bake this Halloween. Every bite is buttery, tender, perfectly spiced, and SO. GOOD.

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Resting Time: 10

Total Time: 40

Servings:

Calories: 102kcal

Ingredients

Madeleines

¾ cup pastry flour
¾ teaspoon baking powder
¾ teaspoon pumpkin pie spice
⅜ cup granulated sugar
1 Tablespoon brown sugar packed
2 teaspoons honey
2 large eggs room temperature
1 large egg yolk room temperature
7 Tablespoons European-style butter melted

Decoration

10 ounces white candy melts (or white chocolate)
44 candy eyeballs

Instructions

Madeleines

Heat oven to 375℉.
Spray madeleine pans lightly with baking spray. Set aside.
In a small bowl, sift together flour, baking powder, and spice. Set aside.
In a large bowl, whisk together granulated sugar, brown sugar, honey, eggs, and egg yolk.
With a rubber spatula, fold in flour a little at a time.
When flour is completely incorporated, fold in butter.
Continue folding gently until incorporated and batter is smooth.
Spoon 1 Tablespoon batter into each cavity of the prepared pans.
Place on a sheet pan.
Let rest for 10 minutes.
Bake for 9-10 minutes, until cake springs back when lightly touched.
Cool in pans for 3-4 minutes.
Turn out.

Decoration

Pour the candy melts into a microwave safe bowl.
Heat in 15 second increments, stirring after each, until candy is melted and smooth.
Dip madeleines as desired.
Add two candy eyes before candy sets.
Pipe or spoon melted candy onto mummies to look like bandages.

Notes

Do not overwork this batter. You will need to gently fold the dry ingredients in small amounts, as well as fold in the butter. Do not whisk, stir, or beat!
The butter needs to be a European-Style butter, as it has a higher fat content.
Use a honey that you like the flavor of, but it shouldn’t be too intense. A lighter, milder honey is a great addition to this madeleine!
Be sure to lightly spray the madeleine pan(s). We found through our testing that over spraying yielded in the madeleine not properly forming to the pan.
Don’t over fill the madeleine pan! About 1 Tablespoon should do it.
If you aren’t sure the madeleines are done, gently poke the top of one with your finger. If the cake springs back, the cake is done. But, if your finger leaves an indention, you will need to bake for about 1-2 more minutes.
This recipe is best served fresh!
If you choose to dip/decorate the madeleines, be sure to let them cool completely.
Keep in mind that the more these cakes cool, the less tender they will be.

Nutrition