Orange and Honey Madeleines

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I did not know what Madeleines were, to be honest. I spotted the pan in the baking section of my favorite Home Goods store and thought they’d make interesting brownie or cookie moulds. It was only when I got home and googled them that my interest was truly piqued. One look at their delicate shape, their soft cake-cookie texture and their sophisticated simplicity and I was deeply in love!

They combine the scrumptiousness of cakes with the portability of cookies. They look good, they taste great and are very easy to make. What more does a blogger want?

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The fresh orange zest folded through the batter makes these tea cakes absolutely irresistible! The orange glaze I used is optional. Of course it sets off a flavor bomb in your mouth and makes you immediately crave another bite. But these cookie-cakes are still great without it.

You will not be able to stop at one. I initially planned to make a batch or two in the name of recipe testing. But they were such a super hit with friends and family that I ended up baking 4 batches. In two days. It’s a fool proof recipe that you ought to try too. The sooner the better!

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You do need a special madeleine pan for this project. It is quite an inexpensive piece of equipment and you can put it to other uses such as making brownies or chocolates. So I definitely recommend getting one.

Ingredients

Madeleines

  • All purpose flour – 75 grams or 1/2 cup
  • Baking powder –  3/4 tsp
  • Salt – 1/4 tsp
  • Granulated sugar – 55  grams or 1/4 cup
  • Large egg – 1  (at room temperature)
  • Vanilla extract – 1/4 tsp
  • Orange zest – 1/2 tsp
  • Unsalted butter – 70 grams or 5 tbsp
  • Honey – 1 and 1/2 tsp

Orange glaze

  • Icing sugar – 1/2 cup
  • Fresh squeezed orange juice – 2 to 3 tbsp

Yield – 10 madeleines

Method

  • Combine flour, baking powder and salt in a medium bowl and set aside.
  • Melt the butter in a saucepan over low heat. Once it is all melted set aside 1 tbsp of the butter. We will use this to grease our madeleine pan. Add the honey to the remaining butter and continue to warm it through on low heat, stirring gently till the honey is completely mixed in. Set this aside to cool for 20 to 30 minutes
  • In another bowl whip the egg using a whisk attachment till it turns foamy. Gradually add the granulated sugar to the egg while continuing to whip. Once all the sugar has been added stop to scrape down the sides of the bowl and continue to whip on medium high speed till the egg-sugar mixture doubles in volume and the whisk leaves a visible trail when lifted from the bowl. This takes at least 5 minutes
  • Add the vanilla extract and whip briefly to combine
  • Sift the flour mixture over the egg-sugar mixture. Add in the orange zest and gently fold everything together using a spatula just till all the dry ingredients are combined.
  • Pour in the butter-honey mixture and fold it through the batter with a spatula till it is combined. Do not over mix
  • Cover the mixing bowl with a clingfilm and set it in the refrigerator to chill for at least 1 hour or up to 12 hours
  • While the batter is chilling, brush all  the moulds in the madeleine pan with the reserved 1 tbsp of butter and set it in the fridge to chill too. Both the batter and the pan need to be cold before going into the oven
  • While the batter is chilling preheat the oven to 350 F or 175 degree Celsius
  • After an hour, spoon the batter into the moulds using a 1 tablespoon measure. This ensures you get the right quantity of batter into each mould and they all turn out uniform

batter

  • Place the madeleine pan on the center rack of the oven and bake for 8 minutes. The madeleines should turn golden brown around the edges, have a hump in the center and should bounce back with touched lightly
  • Remove the pan from the oven and set it to cool on a wire rack
  • Take the madeleines off the pan after 5 minutes and continue to cool them on the rack
  • While  the madeleines are cooling combine the glaze ingredients together. Dip the still warm madeleines into the glaze to coat and place them back on the wire rack till the glaze sets.

These madeleines are best when eaten warm, straight out of the oven. You can store them in an airtight container at room temperature for a couple of days. Warm them up in the microwave for 5 to 7 seconds before serving.

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Recipe adapted from Tasting Table and Epicurious

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