The rich flavor of hot buttered rum unites with the classic French madeleine in this holiday recipe. These little cakes are soft, spiced, and just the right amount of fancy. The dark rum and warm spices give them a cozy holiday feel, and the rum glaze makes them extra special.
Here’s what you’ll need to make these festive Hot Buttered Rum Madeleines.
Eggs: Eggs that are allowed to sit on the counter for 20 to 30 minutes whip up with the sugar more easily than cold eggs, giving you that pale yellow color and thick texture.
Granulated Sugar and Brown Sugar: Granulated sugar creates sweetness and helps create the tender texture and golden-brown color. The touch of brown sugar adds flavor and moisture.
Dark Rum: The signature flavor. It pairs beautifully with the warm spices and adds a caramel note.
Cinnamon, Nutmeg, Allspice: Warming and aromatic, these classic hot buttered rum spices transform the madeleines from plain to festive.
Other Ingredients You’ll Need: Flour, salt, baking powder, butter, powdered sugar, and vanilla.
Here’s how to make these festive Hot Buttered Rum Madeleines.
The flour, salt, baking powder, and spices should be thoroughly blended. A whisk is a great tool for this job.
After 6 to 8 minutes with the electric mixer, the egg mixture should be pale yellow and thick.
Use a light touch when folding—the batter should stay fluffy and glossy.
After resting and refrigerating, the batter will firm up and scoop easily. This step is key for creating the madeleines’ classic hump.
Each madeleine pan usually has about 12 molds or wells. Each mold should hold a heaping tablespoon of batter. No need to spread the batter—that will happen as they bake.
The madeleines will puff up with their signature hump and turn golden brown at the edges.
Give each madeleine a quick dip in the rum glaze. It sets into a thin, shiny coating, sealing in moisture and adding sweet, hot buttered rum flavor.
Madeleines are best enjoyed the day they are made. However, if you happen to have a few leftover, see below for guidance.
Store them in an airtight container at room temperature for up to 4 days.
In a small bowl, whisk together flour, salt, baking powder, cinnamon, nutmeg, and allspice; set aside.
In a large bowl, beat together eggs, granulated sugar, and brown sugar with an electric hand mixer (or a stand mixer fitted with a whisk attachment) until pale yellow and thick, about 6 to 8 minutes. Fold in 1 tablespoon of rum and the vanilla, taking care not to deflate the whipped eggs and sugar.
Sift half of the flour mixture over the egg mixture. Gently fold flour mixture into the egg mixture with a silicone spatula. Add half of the cooled melted butter and fold to combine, scraping down the sides and the bottom of the bowl to make sure everything is well blended. Repeat with the remaining flour mixture and butter, taking care not to deflate the mixture. Cover and chill the batter for at least 1 hour but no longer than 8 hours.
Toward the end of chilling time, heat the oven to 375°F. Grease 20 madeleine molds (or 20 mini muffin cups) with 1 tablespoon softened butter.
Fill each madeleine mold with a heaping tablespoon of batter. If you only have one pan, keep the remaining batter refrigerated and let the pan cool between batches. Bake 11 to 13 minutes or until edges are browned.
Meanwhile, in a small bowl, whisk the powdered sugar, 2 tablespoons rum and the water until smooth.
Remove the madeleines from the oven and let cool for a few minutes in the pan. When they are cool enough to handle, dip each madeleine into the glaze, turning to coat completely. Place scalloped side up on a cooling rack. Cool completely until the glaze is set.
Use a pastry brush to generously coat the wells of the madeleine pan with butter—madeleines love to stick! Alternately you can grease the pans with cooking spray.
Don’t skip the chilling—madeleine batter needs the refrigerator time to help the gluten relax and the butter firm up, resulting in a more tender crumb and a better rise.
Beating the eggs until they’re thick and pale yellow is what gives madeleines their tender texture—don’t rush this step.
