Spirit Tree Estate Cidery Snowball Madeleines

This festive update to a French classic is perfect for the holiday season.

November 29, 2021 | | Desserts

A few years ago Spirit Tree owner Tom Wilson was looking for a new Christmas cookie to offer from his bakery – something classic, but not so familiar that it was widely available. He and the baking team shrank a Madeleine down to bite-sized, added a lightly boozy filling and topped it with coconut “snow.” Makes 12 to 18 2-inch Madeleines.

Spirit Tree Estate Cidery Snowball Madeleines

Recipe submitted by: Tom Wilson ( Visit Website )

Ingredients

  • ¾ cup unsalted butter (at room temperature)
  • ¾ cup white sugar
  • zest of 1 large lemon
  • 3 large eggs
  • 1 tsp vanilla
  • 11⁄3 cups, all-purpose flour
  • ½ cup seedless jam (cherry or raspberry)
  • 5 tbsp water
  • ½ cup whipping cream
  • 1 tsp sugar
  • 1/4 cup Baileys Irish Cream (or flavouring of your choice)
  • 1 cup shredded coconut
  • 6–9 glacé cherries
  • red glitter sugar (to garnish)

Instructions

  1. Preheat oven to 350F.
  2. Whip butter, sugar and lemon zest with an electric mixer for 5 minutes. Beat in eggs one at a time, adding vanilla last. Sift in flour and stir to a smooth batter.
  3. Scoop the mixture into greased muffin tins or silicone pans. Bake for 15 to 18 minutes until golden brown. Let cool slightly, then remove to a wire rack to cool completely.
  4. To make the topping, combine jam with water over medium heat while whisking until it comes to a simmer. Continue to cook 2 more minutes. Pour into a shallow bowl and set aside.
  5. To make the filling, beat whipping cream with sugar until soft peaks form. Fold in Baileys Irish Cream.
  6. To assemble, use a serrated knife to cut off the dome of each cake, then carefully scoop out a small portion of the middle using a melon baller or teaspoon.
  7. Pipe a little filling into each and replace the dome. Freeze 10 minutes. Remove from freezer and roll in jam mixture and then coconut to cover completely. Top each with half a glacé cherry rolled in red glitter sugar.

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