Orange Madeleines
A few months ago, I used some of my survey money to buy a madeleine pan. I finally broke it out of its package and made some madeleines. They are so soft and spongy. They're basically like small sponge cakes. The orange juice and zest really boosted the flavor. I asked Wesley to guess what kind of madeleines they were. His best guess was lemon. I guess that's somewhat close. It's citrus.
Immediately, I thought to dip my orange madeleines into chocolate. It was a wonderful thought. The chocolate compliments the orange flavor wonderfully. Wesley must have thought it was pretty wonderful too, since they were gone pretty quickly. I think he favors anything that resembles cookies. They're quick and delicious with his favorite beverage, milk. 
Just a tip, if you decide to make madeleines, make sure you tap the pan after you put the batter in the molds. I hadn't read anything about this, but quickly realized I should have done it when my madeleines had tons of little air pocket holes in them. The next batch I made sure I tapped out all the air pockets before I baked them. They turned out perfectly smooth.
Orange Madeleines
Ingredients
Cookie
- 1 cup granulated sugar
- 4 large eggs room temperature
- 2 cup all-purpose flour
- 1 cup butter melted
- 1 tsp. vanilla extract
- ½ cup orange juice
- 1 tsp. orange zest
- dash of salt
Garnish
- 1 cup coating chocolate
- 2 teaspoon . shortening , butter flavored
Instructions
Cookie
- Preheat oven to 350 degrees. If you have a nonstick madeleine pan, I wouldn't worry about spraying any nonstick cooking spray.
- In a large bowl, add sugar and eggs.
- Mix with a hand mixer on medium until the mixture is light and fluffy, about 2 minutes. It will become really thick and pale yellow.
- Add flour, butter, salt, orange juice and zest into the wet mixture. Mix on low so the flour doesn't go all over.
- Pour the batter into a ziploc bag or disposable piping bag for easier pouring.
- Carefully pour into the molds and tap on the counter to get the air bubbles out.
- Bake about 15 minutes or until golden brown.
Garnish
- Place the coating chocolates and shortening into a microwavable bowl.
- Place in the microwave and heat in 30 second intervals.
- Once completely melted, dip the cooled madeleines in and place on a cooling rack to dry.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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I hope you enjoy the orange madeleines!
These are gorgeous! I love orange & chocolate together.
Will this work in my non-stick 24-mini-muffin pan? I don't have a madeleine pan.
Yes, I think a mini muffin pan would would just fine! Thank you for commenting 😀
I recently bought a Madeleines pan too and yet to use it, I think I will have to try these as I love all citrus flavours in cake as it helps cut through all the sweetness for me. Thanks for sharing they look lovely 🙂
I love the sound of chocolate and orange madeleines, these look gorgeous!
They are so good!