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Orange Madeleines

Madeleines 2

I’m not going to lie when I say I’m tired of talking about things I’ve made quite literally over a month ago. This, however, was my only option since I’d managed to lose my camera battery charger.

Hellooooo idiot. So while I’ve made some awesomely delicious food there are no pictures of it. Sigh. Until now. My father took pity upon me and bought me a new charger.

So today I decided to make some Madeleines from 101 Cookbooks. The recipe originally called for lemon zest but I seem to have drought of lemons and a plethora of oranges. So I improvised and used orange zest. I used a metal madeleine pan – I’m not on the fan bandwagon for silicon pans. So I don’t have any idea if you’d need to have prepare a silicon pan or if you could just simply invert the pan and pop the cookies out of the mold. If you try it let me know so I can update this post! :)

I had originally planned to make these for Julia’s bridal shower as well, but I just ran out of time. So I had the butter already melted down and had it to the nutty smelling stage and strained. All I did was remelt it. So if pressed for time you can at least do that part first.

The recipe says to butter and flour the pan very well. Boy howdy, please do. When you think you have enough butter on the pan put on another coat. I thought I had enough butter on my pan the first time…key word being thought. I had scrape those suckers out of the pan and half the cookies stayed behind.  But once I was more diligent and really super duper buttered and floured the pan they popped right out of the pan. Only a few needed to be gently prodded with a tooth pick.

The cookies that came out correctly (lets not talk about the ones that were less than cooperative) were deliciously light and slightly orange. Slightly chewy, slightly spongy but still light and delicious. I don’t think I’ve ever actually had a madeleine, so I’m not exactly sure what the proper texture is supposed to be.

All I know is that the cookies are from France, and so  I figure they should be light which these are. I can’t wait to try these with lemon – I think it would be an even lighter feeling cookie. While the cookie might be from a finicky country the recipe itself isn’t all that finicky. I think next time I might try using Hazelnut Oil with the lemon zest instead of butter for another flavor.

Try these cookies, but please, remember to super butter your pan.



Ever So Slightly Adapted From 101 Cookbooks

1 1/2 sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon (I used the zest of one small orange)
1 teaspoon vanilla extract
powdered sugar

a bit of extra flour for dusting baking pan

Special equipment: A madeleine baking pan, regular or small

Preheat oven to 350 degrees Fahrenheit.

Melt the 1 1/2 sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) – you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.

While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds – get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Lanha uses “cooking spray” with flour to simplify this part.

Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).

Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.

Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.

Bake the madeleines for 12 – 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.

Makes 2 -3 dozen regular madeleines.

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