Orange Madeleine Cookies
These buttery Madeleine Cookies have just the perfect amount of orange to make them special. They are excellent year-round but are magical at Christmas too. They freeze well so they are a great make-ahead cookie to try for the holidays too.
Servings: 30 cookies
Calories: 76kcal
Equipment
Ingredients
- 2/3 cup butter plus extra for greasing the pan
- 4 large eggs
- 3/4 cup castor berry sugar
- 1 cup plus 2 Tbsp all-purpose flour plus extra for dusting the pan
- 1 Tbsp fresh squeezed orange juice
- 1 Tbsp orange liqueur like Grand Marnier
- 3/4 tsp baking powder
- 1/8 tsp salt
- Zest from 1 large orange
Finishing touches:
- ½ cup powdered sugar to dust on top
- Or
- ½ cup bitter sweet chocolate with a 2 tsp of orange liquor to drizzle over top.
Instructions
- Melt the butter in a microwave-safe bowl, then set aside to cool slightly.
- In a bowl of a stand mixer add the eggs and sugar and whisk together on high speed until foamy.
- Add the flour, baking powder, and salt together in a small bowl. Then add the flour mixture along with the orange juice, orange liqueur, orange zest, and melted butter to the egg/sugar mixture.
- Slowly whisk until everything is fully mixed together.
- Place the Madeleine batter in the fridge for 30 minutes to chill.
- Preheat your oven to 400 F.
- Once the batter has sufficiently chilled and the oven is preheated remove the batter from the refrigerator.
- Brush the Madeleine pan with more melted butter and dust lightly with flour, shake off any excess flour from the pan. This will help to prevent the madeleines from sticking too much.
- Spoon the batter into your madeleine tray, filling each shell about ¾ full. The batter will not spread too much in the oven, only rise upward into a classic hump.
- Bake for 10-12 minutes until golden brown. The top should be springy to the touch and a toothpick or cake tester inserted into the middle should come out clean.
- You can see the traditional hump that makes a great madeleine! This is created because the batter is chilled and a burst of steam creates the must-needed hump in a well-baked madeleine recipe. Also, note the crispy delightful edges these cookies have. I bet you can’t wait to try to make your own.
- Remove the pan from the oven and as soon as possible loosen the Madeleines from the pan using a fork. Gently remove the madeleines and place them on a cooling rack. Note: if you leave the Madeleines in the pan to cool, they will stick! If using a silicone pan they come out very easily.
- Repeat the baking process by buttering and flouring the pan between each baking until the batter is used.
- Once the Madeleines have cooled place them on a sheet of wax paper.
- You can dust them with powdered sugar or melt the chocolate mixing in the orange liquor and drizzling the tops of the madeleines with the chocolate. (I use a zipper bag to drizzle the chocolate. Fill the bag with the melted chocolate and seal, then snip the corner of the bag to create a very small hole.)
- Drizzle the chocolate over the Madeleines and allow the chocolate to set.
Notes
See the post for storing, freezing and lots of other great tips.
Nutrition
Serving: 1 | Calories: 76kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 66mg | Sugar: 4g