Pink Peppercorn Madeleines with Five-Spice Pomegranate Glaze
Makes 20
  • ⅔ cup (133 grams) granulated sugar
  • 1 teaspoon (3 grams) pink peppercorns
  • 2 large eggs (100 grams), room temperature
  • 1 tablespoon (15 grams) whole milk, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • ⅔ cup (84 grams) all-purpose flour
  • 1 tablespoon (8 grams) cornstarch
  • 1 tablespoon (9 grams) orange zest
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (1.5 grams) sea salt
  • ½ cup (113 grams) unsalted butter, softened and cubed
  • ¼ cup (30 grams) confectioners’ sugar
  • Five-Spice Pomegranate Glaze (recipe follows)
  1. Preheat oven to 400°F (200°C). Butter and flour 20 madeleine pan wells. Freeze for at least 5 minutes.
  2. In the work bowl of a food processor, place granulated sugar and peppercorns; process until finely ground. (The sugar will have the appearance of confectioners’ sugar with flecks of peppercorns.)
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar mixture and eggs at high speed until pale yellow and thick, about 5 minutes. With mixer on low speed, add milk and vanilla; beat for 1 minute.
  4. In a small bowl, whisk together flour, cornstarch, zest, baking powder, and salt. With mixer on medium-low speed, add flour mixture and butter to sugar mixture; beat for 1 minute. (Mixture will be smooth and creamy with some small butter chunks visible.)
  5. Place about 1 tablespoon batter in each prepared madeleine well. (They should be between halfway and three-fourths full. Place batter in deep end of each well, not the middle. Do not smooth or flatten.) Place madeleine pans back in freezer for 5 minutes. Move directly from freezer to center of oven.
  6. Bake for 8 minutes. Rotate pans, and bake until golden around the edges and puffed up in the middle, 3 to 4 minutes more. Let cool in pans for 1 minute. Remove from pans, and let cool completely on wire racks. Sift with confectioners’ sugar. Dip top edge of each cookie in Five-Spice Pomegranate Glaze. These cookies are best eaten the day they are baked.
Recipe by Bake from Scratch at