Salted Caramel Apple Madeleines
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These Salted Caramel Apple Madeleines deliver fall’s classic dessert of caramel dip apples in a fine, sweet and soft cookie form.
Salted Caramel Apple Madeleines Recipe Tips
Salted Caramel Apple Madeleines are the perfect fall treat, they look fancy, taste great, and melt in your mouth with deliciousness. I honestly think Madeleines are the easiest cookies to make, they only take 30 minutes from start to finish. Their dense texture is irresistible, while still delivering the sweet and buttery taste, which everyone loves! They would be perfectly served with some apple cider or enjoyed with a classic pumpkin latte or coffee, that we will soon start seeing everywhere.
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LOOKING FOR MORE FALL FLAVORED DESSERTS? CHECK THESE OUT:
- Pumpkin Madeleines with Cinnamon Frosting
- Apple Danish Pie
- Pumpkin Poke Cake with Cream Cheese Frosting
- Pumpkin White Chocolate Fudge
- Pumpkin Pound Cake
- Pumpkin Butter Cake with Rum Glaze
- Pumpkin Lava Cakes
What do you need to make Salted Caramel Apple Madeleines?
- Large Eggs
- Sugar and Salt
- Unsalted Butter
- Cinnamon Apple Sauce
- Dark Chocolate
- Heavy Cream
- Baking Spray
- You will need a special madeleine pan
What is a Madeleine?
Madeleine is a traditional small cake typically baked in a shell-shaped mold which originates from France. They are often decorated with coconut, cinnamon cream and jam, and are extremely delicious!
What is Cinnamon Applesauce?
Applesauce – is a semi-solid food made from apples, a liquid (apple juice, cider, or water), cinnamon, spices, and sometimes sugar. Applesauce is cooked down until the apples soften so they can be mashed or pureed. Applesauce is cooked usually between one hour to a couple of hours.
How do you freeze Madeleine?
The Madeleines can be frozen for up to 2-3 months. Before freezing the Madeleine, do not dust them with sugar until you are about to serve. Store them in airtight container and freeze them in a double wrapping of plastic wrap for several months.
Salted Caramel Apple Madeleines
These Salted Caramel Apple Madeleines deliver fall's classic dessert of caramel dip apples in a fine, sweet and soft cookie form.
- 2 large eggs
- 2/3 cups sugar
- 1 pinch salt
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter melted, cooled slightly
- 2 1/2 tablespoons unsweetened cinnamon apple sauce
- 4 ounces dark chocolate chopped
- 2 tablespoons heavy cream
- baking spray
- Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons salted butter at room temperature and cut up into pieces
- 1/2 cup heavy cream
- sea salt flakes
Preheat oven to 375°F.
Prepare 2 large madeleine pans and generously spray them with baking spray and dust with a tad of flour.
Using an electric mixer, beat eggs with ⅔ cup sugar until blended. Beat in the apple sauce and salt. Add flour and beat just until blended. With the mixer on low speed, gradually add cooled melted butter and beat just until blended.
Spoon 1 1/3 tablespoons batter into each madeleine indentation in pan. Bake until puffed and brown, about 11-13 minutes.
Cool for 5 minutes in the pan and after gently remove them from the pan and place on a serving dish.
In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms.
When sugar has completely melted, add the butter and stir until well combined.
Carefully while still stirring add the heavy cream, once all the cream has been added let the mixture boil without stirring for one minute.
Remove from heat, stir in salt, transfer to a mason jar (or any other container) and let it cool.
Dip madeleines into the caramel sauce, place on a wire rack to harden and sprinkle with sea salt.
In a medium bowl set over a medium saucepan of simmering water, melt the chocolate with the heavy cream, must be well combined. Remove from the heat and set aside. Dip the madeleines into the melted chocolate and place on a wire to harden.
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