Place apple cider into a pan set over medium heat. Bring to a boil and reduce until you have 1/4 of liquid left.

Use a tablespoon of the melted butter to brush the cavities of the madeleine pan. Then freeze the pan while you make batter.

Place eggs into the bowl of your stand mixer and beat on medium speed. Then gradually add sugar. Turn mixer to high and allow it to triple in volume for about 5-6 mins. Beat in vanilla and 2 tablespoons of the reduced cider.

Meanwhile, sift together the flour with spices, salt, and baking powder.

Once mixture is tripled in volume, gently fold in half of the flour mixture. Then repeat with the other half.

Slowly add melted butter against side of bowl. Gently fold to incorporate.

Pour the batter into a large piping bag and pipe into cavities of your buttered madeleine pan until 3/4th full and place the pan in the freezer for 20-25mins.

Preheat oven to 375F/190C and bake for 8-9 minutes.

Mix together sugar and cinnamon in a small bowl.

Allow madeleines to cool for 2 minutes in pan. Then carefully remove the madeleines from the pan over onto cooling rack, tapping the back of pan if needed.

Stir together the 3 tbsp of sugar with ½ tsp cinnamon and coat the madeleines in cinnamon sugar. Enjoy!