Orange Madeleines
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Orange Madeleines
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Is it a cake? Is it a cookie? That is the question--if you’re talking madeleines. Like these Sunshine Orange Madeleines. Sweet golden scallops with a soft and cake-y inside and a buttery crunch outside, there’s a lot to love here!
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Ingredients
- 1 egg
- 1/4 cup granulated sugar
- 1 teaspoon orange zest
- 1/2-1 teaspoon orange extract see note 1
- 1/2 cup all-purpose flour sifted, see note 2
- 1/4 teaspoon baking powder
- pinch salt
- 4 Tablespoons butter plus another 1 Tablespoon for the pan
- optional: confectioners' sugar for sprinkling on top
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Instructions
- Using a handheld or stand mixer with a whisk attachment, beat the egg and sugar together on high for 8 minutes (see note 3) until sugar has incorporated into the egg and there is a lot of air beaten in. The mixture will turn pale and thicker as it beats. When complete, beat in the orange extract and zest until incorporated.
- In a separate bowl, whisk the flour, baking powder, and salt together. Using a spatula or wooden spoon, gently fold half of the flour mixture into egg mixture. When that is mostly combined, add and fold in the remaining flour. Be gentle to avoid deflating the egg mixture.
- Heat or microwave the 4 Tablespoons of butter until melted but not hot. Stir about 1/4 cup of the batter into the melted butter and mix until well combined (this will deflate). Pour the butter mixture into the remaining batter and stir carefully until combined.
- Cover the batter and chill in the refrigerator for 30-60 minutes. Longer is not better in this case because the butter may solidify, and the madeleines will get less fluffy.
- Preheat the oven to 350°F.
- Melt the remaining Tablespoon butter. Using a pastry brush, lightly brush the pan with melted butter (even if you have a non-stick pan). This will help create a crisper, “browned butter” exterior.
- Remove the batter from the refrigerator. Taking care not to deflate it, spoon a rounded Tablespoon of batter into the center of each scalloped well. It should fill all 12 wells and will spread as it cooks.
- Bake for 10-12 minutes, turning the pan halfway through if your oven heats unevenly. The madeleines are done when the tops spring back after lightly pressed with your finger and the edges are turning golden. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to lightly cool (your madeleines will stick if placed on a plate to cool).
- Sprinkle with powdered sugar, if desired. Eat the same day.
Notes
- 1) ½ teaspoon of orange extract gives a delicate orange flavor. Increase this for a more “in your face” flavor.2) Spoon flour into measuring cup and level with the back of a knife. This is not a recipe that will let you get away with "scooping" flour.3) Beating for 8 minutes gave me plenty of loft, even starting with cold eggs. But when I make this in the winter with a cooler ambient temperature, I will be checking carefully and possibly beating longer.4) Serving size is 2 madeleines
Nutrition Information
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Calories
153kcal
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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