Orange Madeleines
Light, airy, and orange-infused sponge-cake cookie with a crispy, buttery outside layer.
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
Calories: 61kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 22mgPotassium: 17mgFiber: 1gSugar: 6gVitamin A: 32IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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