These mincemeat Madeleines are a delicious, light alternative to mince pies; prepare the batter ahead, and you can produce fresh Madeleines in minutes
I find that it’s easy to get overwhelmed by the endless list of Christmas essentials. Christmas cake AND Christmas pudding AND mince pies as well. It’s not surprising that dried fruit doesn’t get much of a look in for the rest of the year, given the degree to which we overdose in December and early January.
Yes, it is much nicer if you have the time and inclination to make everything by hand. But what with the general pressure on diaries, the temptation to slip a packet of mince pies into the shopping basket is hard to resist. Sadly, though, I’m usually less than overwhelmed by shop-bought pies; the pastry never quite matches that of my mother, and they tend to be a little heavy and well as often quite overspiced.
Which is why these mincemeat Madeleines are such a great idea. Christmassy flavours from the mincemeat (which was from a jar. There are limits!), but whipping up a batch is really quick and easy as well as very impressive. The batter keeps well in the fridge for a few days, too; as they are really best enjoyed fresh from the oven, the ideal thing to do is have a bowl of batter sitting in the fridge, scoop some into your Madeleine tray, and bake. Ten minutes or so later, and they’re ready to serve.
I can see that there are many things worse than getting into a Madeleine habit; and as it’s the time of year for a little indulgence, why not try these as a starting point?
You can also make dairy free Madeleines with your favourite dairy free spread – method and details in my spiced honey Madeleine recipe.
Like mincemeat ?Try my Banana and Mincemeat Loaf!
- 2 eggs (large)
- 90g caster sugar
- 100 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tbs mincemeat
- 1 pinch salt (if using unsalted butter)
- 75 g butter (melted and cooled)
- extra butter to grease the madeleine tray
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Whisk the eggs and sugar together until they have doubled in size and are light and fluffy.
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Slowly fold in the flour, baking powder and salt. Add the vanilla essence and mincemeat.
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Slowly add in the melted butter, gently folding all the time.
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When mixed cover the bowl and put in the fridge for at least an hour, preferably overnight; the batter should be foamy and full of air.
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Preheat the oven to 190C / 375F / GM 5
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Melt some more butter, and generously butter the tray. If there is time chill the tray.
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Put a dollop of the mixture into each mould and flatten slightly.
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Each mould should be about 2/3 full. Bake for 7 - 9 minutes until risen, golden and shrinking away from the edges of the mould.
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Leave for a few minutes and then turn out.
Madeleines are best enjoyed when still warm and crisp on the outside. They can be stored for a day but will lose that just cooked crisp outside.
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Recipe first published December 2010. Republished with new images December 2016.
Chris at Thinly Spread
What a fabulous idea, I hadn’t thought of popping mincemeat in and will definitely be doing this next week! Thanks!
Helen
Do have a go. So so good, all the niceness of a mincepie but without the bulk.
Sophie
Lovely pictures Helen! I especially like the overhead shot with the six madelines arranged on the round plate.
I’d heartily recommend a prime lens – my 50mm is the one that lives on my camera unless I’m travelling. So good for food photos.
Helen
Thank you!
Someone on my course lent me the lens.
I am finding it hard to focus correctly with a very open appature and tiny DOF, esp with the low light levels in the studio. I think it is slightly mad to shoot food using a flash, when a tripod and static lamps would also work well.
But I am delighted with the photos. Onwards and more Tastespotting / Foodgawker I say!
Miss Whiplash
Ooh – I have leftover Italian meringue from meringue pie last weekend…
I can use this to make macarons, you say?
Helen
Probably not. But Edd’s macarons are made with an Italian meringue method involving pouring hot sugar syrup over his egg whites and then adding almonds.
Sarah @ Maison Cupcake
Ooh nice photos, I can definitely see the difference with the other lens and I think it’s time I moved from a zoom to a fixed one like this.
I’ve not made madeleines yet but I have a very nice little French cookbook full of them.
Paul Hayes
This is such a genius idea! I have two madeleine pans, so I’m going to save this recipe for our Christmas holidays.
Helen
I adore Madeleines. One of my favourite things.
Kavey
Love this idea, get a bit bored of mince pies by the end of the month, but these look like such a lovely alternative. Can’t beat hot madeleines!
Helen
I love mince pies, but they can get a bit much by the end of the season.
Talya
Oooh I’m loving this version! Never thought of putting mincemeat in before what a lovely twist!
Helen
Far lighter than mincepies too.
Sarah
Both of my grandmothers love mincemeat pie – I bet that they’d just love these Madeleines!! They look simply perfect!
Helen
Thank you Sarah, I thought is was a fun twist.
Dannii @ Hungry Healthy Happy
I am not a huge fan of mince pies, as I don’t really like pastry, but these I think I would really enjoy!
Helen
I love madeleines, so easy to make as you make the batter in advance.
Cathy Glynn
These look fabulous and such a change from mince pies, definitely one for me to try :) x
Helen
I love mince pies but do get a bit bored of them by the end of the season.
jenni
How fun! I love how you took the delicate cookie madeleines and combined them with a traditional mince meat pie!
Helen
Thanks Jenni, Madeleines are one of my favourite bakes. Always so delicious.
Sabrina | The Tomato Tart
Oh my goodness! Your version looks incredible. Love it!!
Helen
Hopefully a nice simple twist.
Sharon Parry
These look like a great alternative to mince pies – and are easy to make. Will try them out over the holidays.
Helen
So quick and easy, perfect for after Christmas too!
five little doves
What a lovely idea! These look delicious and such a nice change to mince pies!
Helen
I thought so. It is nice to have a change.
Joanna
I love mince pies and these sound and look like a lovely alternative.
Helen
Mince pie meet Madeleine!