Orange madeleines are a citrusy version of the original, adding the refreshing flavors of orange extract and zest to a buttery and creamy batter. With this recipe, you’ll be making madeleines easily and expertly, and enjoying every last one of them!
Madeleines are a French pastry that have set a deliciously high standard for desserts. With their signature scallop, lofty bump, airy texture, and buttery goodness, madeleines are perfection in the baking world.
Don’t be fooled, though, into thinking that you have to be a professional pastry chef to make these delicious orange madeleines. You probably have most of the ingredients in your kitchen, but you do need to be prepared with orange extract and an orange to zest, if you don’t already have those.
You will also need to use a madeleine pan to achieve the distinct look and texture of madeleines. After getting the ingredients and pan, just follow the directions and tips and you’re on your way to home-baked orange madeleines!
I love making cookies that look amazing and taste incredible, but are actually really easy to make. For example, Vanilla Biscotti, Lemon Cookies, and Cookies n Cream Cookies and White Chocolate Pistachio Cookies are really easy to make, yet look fancy and taste divine!
Madeleines are exquisite mini sponge cakes – fluffy and light with crispy edges. Orange madeleines add the refreshing aroma and taste of oranges to create a decadent dessert.
Orange madeleines are perfect for dipping into coffee or hot chocolate. They’re addicting, so you may want to invite friends over for a brunch or tea party to share a batch or two of them. Sprinkle with powdered sugar right out of the oven for a lacy look that adds just a touch more sweetness and charm!
Table of Contents
About Orange Madeleines
- Airy and Light
- Sweet, Citrus Flavor
- Perfect for Tea Parties
- Best Served Fresh
Tools You Need
- Stand or Hand Mixer
- Measuring Cups and Spoons
- Citrus Zester
- Rubber Spatula
- Madeleine Pan
What You Need to Make Orange Madeleines
- Eggs – The eggs help create lift by aerating them with the sugar.
- Sugar – White sugar will just barely sweeten the batter, and beating the sugar with the eggs for a long amount of time will dissolve the sugar and create air pockets in the batter.
- Orange Extract – This is an oil made from the oil in orange skin. It is different than orange juice, which is more tart and comes from the flesh of the orange.
- Orange Zest – Use the citrus zester to peel the outside layer of the orange for a bright, citrusy flavor.
- Flour – All purpose flour works just fine in this recipe. Learn how to measure flour to use exactly the right amount for successful madeleines.
- Baking Powder – This is our second leavening agent – along with eggs – to make sure that madeleines get that lift and bump!
- Butter – Melted butter helps get all of the ingredients smooth and incorporated; the buttery goodness blends perfectly with the orange flavor.
Variations
- Sprinkle the top of the madeleine batter with a little cinnamon for a fun blend of orange and cinnamon flavors.
- Use lemon or lime zests and extracts for different citrus flavors.
- Replace the orange extract with almond extract or vanilla.
- Dip half of the madeleine in melted chocolate or white chocolate and let set in fridge.
Overview | How to Make Orange Madeleines
The full printable recipe card is below.
- Beat the eggs and sugar – this takes 10 minutes to get the batter aerated and the sugar dissolved.
- Fold in the other ingredients – first the extract and zest, then the dry ingredients, and lastly the butter.
- Chill the batter – the extreme temperature change from chilled dough to hot oven will help the madeleines get tall and fluffy.
- Scoop – scoop batter into madeleine pan, don’t worry about spreading out the batter.
- Bake – place pan in the oven and watch the madeleine magic happen – tender crumb and crispy, buttery edges!
Tips
- Start with room temperature eggs to get the most volume out of the batter.
- Let the melted butter cool for a few minutes before folding it into the batter. This will help keep the batter fluffy.
- Fold the ingredients into the egg and sugar mixture. Folding will ensure that the gluten in the flour does not activate, which would make the cookies more dense.
- Use non-stick pan spray and spread melted butter in the madeleine molds for easy removal and crispy, buttery edges.
How to Store
Room Temperature – Madeleines are best eaten fresh out of the oven, but if you need to store them, place them in an airtight container for up to 3 days. They tend to lose their moisture quickly.
Refrigerator – This is basically the same as room temperature. If your orange madeleines aren’t all eaten on the first day, store in an airtight container, or wrapped, in the fridge for up to 3 days. They just lose their delightful qualities – like the crispy edges and moist inside after a couple of days.
Freezer – Let cool before placing in an airtight container or ziplock bag. Freeze for up to two months. Let thaw before eating.
Whipping the eggs and sugar creates a lot of air inside the batter. As the batter is heated in the oven, the air expands and pushes the batter up, creating the hump that madeleines are famous for.
If you really want to make madeleines, then you need a madeleine pan. While you can cook the batter in muffin tins, they won’t look like madeleines and they won’t get the same rise.
More Cookies You’ll Love
- Lemon Cookies
- Cranberry Orange Cookies
- Strawberry Cheesecake Cookies
- Oatmeal Cookie Sandwiches
- Peanut Butter Shortbread Cookies
Orange Madeleines
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- 2 teaspoons orange extract
- 2 teaspoons orange zest
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 stick salted butter, melted
Instructions
Instructions
- Beat together the eggs and granulated sugar using a hand or stand mixer set on medium speed until smooth and creamy–ten minutes
- Add the orange extract and zest and mix just to combine.
- Add in the flour and baking powder and fold them in gently so the egg mixture does not deflate.
- Fold in the melted butter.
- Place the madeleine batter in the fridge to chill for one hour.
- Near the end of the chilling step, preheat the oven to 350° F and grease a standard madeleine pan with melted butter and non-stick cooking spray.
- Scoop batter in the molds until they are ¾ full and bake until the madeleines are light brown–about 12-13 minutes.
- Transfer the madeleines to a wire rack to cool.
- Enjoy immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- For the zest and extract, you can use orange or lemon–or a mix of the two.
- Start with room temperature eggs to get the most volume out of the batter.
- Let the melted butter cool for a few minutes before folding it into the batter. This will help keep the batter fluffy.
- Fold the ingredients into the egg and sugar mixture. Folding will ensure that the gluten in the flour does not activate, which would make the cookies more dense.
- Use non-stick pan spray and spread melted butter in the madeleine molds for easy removal and crispy, buttery edges.
Nutrition
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