How to Make Voyager’s Cider Mill Madelines

Bake a batch of buttery baked goods — then try saying that three times fast!
Voyager's Cider Mill Madelines
Voyager’s Cider Mill Madelines

Voyager, the Ferndale-based sustainable seafood spot that offers a seasonal menu inspired by coastal cuisine, is sharing a sweet treat with Hour Detroit readers this month. Check below for the restaurant’s Cider Mill Madelines recipe.

How to Make Voyager’s Cider Mill Madelines 

Ingredients

4 eggs

180 g. sugar

60 g. cider reduction*

275 g. all-purpose flour

15 g. baking powder

225 g. melted butter  

Zest of 2 lemons, minced

Cinnamon-sugar

*Cider Reduction: Bring one gallon of apple cider to a gentle boil in a large pot. Occasionally skim the foam off the surface and discard. As the cider reduces, lower the heat to prevent the sugars from burning, and to maintain a gentle boil. You will end up with 1-2 cups of amber-colored syrup, the consistency similar to honey. When cooled, store in an airtight container in the refrigerator. 

Directions

In a medium metal bowl, add eggs and sugar. Using a kitchen towel, hold the rim of the bowl with one hand, set over a low flame, and mix the eggs and sugar together with a rubber spatula. Stir until the sugar has dissolved (about 2 minutes). Transfer to the bowl of a stand mixer with whip attachment and beat on medium-high speed until light and ribbony (about 3 minutes). Reduce speed slightly and stream in your cider reduction. In a medium bowl, sift together the flour and baking powder. Add this to the egg mixture, and carefully fold them together using a rubber spatula, trying not to deflate. Transfer to the refrigerator for one hour. Melt butter in a small saucepan, and add the zest. When cooled slightly, add this butter to your batter. Prepare madeleine pans by buttering and flouring them, or by using a baking spray containing flour. Spoon or pipe the batter into each madeleine mold so that it is 3/4 full. Place the pans into the refrigerator for 30 minutes. Preheat oven to 400 degrees. Bake on a sheet tray until golden brown (about 14 minutes). Allow to cool for 5 minutes, then toss in cinnamon sugar. 

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