Get The Recipe
Light, airy, and orange-infused sponge-cake cookie with a crispy, buttery outside layer.
→
Get The Recipe
large eggs
granulated sugar
orange extract
orange zest
all-purpose flour
baking powder
salted butter
Cookie Ingredients
Get the Recipe
BEAT
1
Beat together the eggs and granulated sugar using a hand or stand mixer set on medium speed until smooth and creamy.
Add orange zest and extract.
GET
THE RECIPE
Get The Recipe
MIX
2
Add in the flour and baking powder and fold them in gently so the egg mixture does not deflate.
Fold in the melted butter.
GET
THE RECIPE
Get The Recipe
CHILL
3
Place batter in fridge to chill for one hour. Near end of chill, preheat oven to 350° F and grease a madeleine pan with butter
and
cooking spray.
GET
THE RECIPE
Get The Recipe
MOLD
4
Scoop batter in the molds until they are ¾ full and bake until the madeleines are light brown–about 12-13 minutes.
GET
THE RECIPE
Get The Recipe
BAKE
5
Transfer the madeleines to a wire rack to cool.
ENJOY!
GET
THE RECIPE
Get The Recipe
get the full printable recipe
→
Get The Recipe