Honey And Orange Madeleines Recipes

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ORANGE MADELEINES



Orange Madeleines image

These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 42m

Yield 2

Number Of Ingredients 10

1 egg, separated
1/2 cup granulated sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup milk
2 tablespoons vegetable oil
1 tablespoon orange-flavored liqueur or orange juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
Powdered sugar

Steps:

  • Heat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.
  • Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.
  • Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg

ORANGE-BLOSSOM-HONEY MADELEINES



Orange-Blossom-Honey Madeleines image

Provided by Bon Appétit Test Kitchen

Categories     Cookies     Dessert     Bake     Orange     Shower     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
2 large eggs
1/3 cup sugar
2 tablespoons orange blossom honey
2 teaspoons vanilla extract
1/2 teaspoon finely grated orange zest
5 tablespoons unsalted butter, melted, cooled, plus more for molds
Special Equipment
One 16-cookie madeleine pan with 3x2" molds

Steps:

  • Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Position a rack in center of oven; preheat to 400°F. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant tablespoon batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes.
  • Remove pan from oven, invert, and quickly knock madeleines out of pan. Serve warm on their own or with Ginger-Yogurt Mousse with Pistachio Meringue .

HONEY AND ORANGE MADELEINES



Honey and Orange Madeleines image

Recipe from Australian Better Homes and Gardens magazine. I recently made French Tart's Madeleines and totally enjoyed them. I haven't tried this recipe yet.....but posting for safe keeping. I made FT's gluten-free and they were wonderful. I'm hoping to try this recipe soon. You will need a madeleine mould or two for this recipe The article stated that madeleines are traditional French cakes that are cooked in shell-shaped moulds. They were named after a French pastrycook, Madeleine Paulmier, in the 19th cetury. They quickly became popular and are still regularly served as morning or afternoon tea in France. Moulds should be greased and then dusted with either with a fine layer of sugar or flour

Provided by Jubes

Categories     Dessert

Time 35m

Yield 24 madeleines/shell-shaped cakes, 24 serving(s)

Number Of Ingredients 10

8 teaspoons caster sugar
60 g unsalted butter
8 teaspoons honey, use honey at room temperature
2 eggs
extra 1/4 cup caster sugar
1 teaspoon vanilla extract
2/3 cup plain flour
1 teaspoon baking powder
1 finely grated orange, rind of
icing sugar, also known as confectioners sugar and powdered sugar (for dusting)

Steps:

  • Preheat oven to 200°C Brush two 12 hole madeleine moulds with melted butter and sprinkle over caster sugar.
  • Stir butter and honey in a small heavy based saucepan over a low heat until melted and combined. Remove pan from heat and set aside to cool until lukewarm.
  • Break eggs into a medium mixing bowl and add the extra sugar and vanilla. Beat with electric beaters until the mixture is very thick and creamy. (This step could take as long as five minutes).
  • Double Sift the flour and baking powder and then add it to the egg mixture. Fold in using a large metal cooking spoon. Do this step quickly and only until just combined.
  • Add the cooled butter mixture and the rinds. Stir gently until well combined.
  • Using a large spoon half-fill the madeleine moulds with the batter' Gentley shake the pans after filling to help settle the mixture.
  • Bake for 7 to 8 minutes or until the cakes are golden and bounce back when lightly pressed with your finger.
  • Remove the moulds from the oven and stand for 2 to 3 minutes. WHile still warm, carefully loosen each cake with a small palette knife or table knife'.
  • Lay cakes flat side down on a wire rack to cool a little more -- just a few minutes is fine.
  • Serve whilst still warm and dust with icing sugar. for up to 5 minutes.
  • Madeleines will keep for 3-4 days stored inan airtight container. They are suitable to freeze and should only take a few minutes to thaw.

HONEY-ORANGE MADELEINES



Honey-Orange Madeleines image

Categories     Cookies     Mixer     Egg     Dessert     Bake     Kid-Friendly     Orange     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 18

Number Of Ingredients 10

Melted butter
2 large eggs
1/3 cup honey
1/4 cup sugar
1 1/2 teaspoons grated orange peel
1/2 teaspoon orange flower water
1/2 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, melted, room temperature
Sugar

Steps:

  • Preheat oven to 400°F. Brush madeleine mold with melted butter; dust with flour. Combine eggs, honey, 1/4 cup sugar and grated orange peel in bowl of electric mixer. Set over saucepan of simmering water (do not let bowl touch water); stir just until lukewarm, about 2 minutes. Remove from over water and beat with electric mixer until pale yellow and tripled in volume, about 12 minutes. Add orange flower water and vanilla extract. On low speed, gradually mix in flour, scraping bowl occasionally. Transfer 1/3 of batter to medium bowl. Gradually fold 3/4 cup melted butter into batter in medium bowl (do not fold in water at bottom of butter). Gently fold mixture into remaining batter (batter will thicken slightly).
  • Spoon batter into madeleine mold, filling almost to top. Bake until cookies are springy to touch, turning pan half-way through cooking, about 10 minutes. Invert pan onto rack. Gently pry out cookies with knife tip. Sprinkle cookies with sugar. Wipe out molds, brush with melted butter, dust with flour and repeat with remaining batter. Cool completely on rack. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)

HONEY MADELEINES



Honey Madeleines image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 12

Number Of Ingredients 10

4 tablespoons (1/2 stick) unsalted butter, plus melted butter for molds
1 tablespoon honey
1/2 teaspoon pure almond or vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 large eggs
1/3 cup granulated sugar
1 tablespoon packed light-brown sugar
Confectioners' sugar, for dusting

Steps:

  • In a small saucepan over low heat, melt the butter, being sure to not let the butter brown. Remove from heat, and stir in honey and almond extract (or vanilla extract). Let stand until room temperature. In a small bowl, whisk together, flour, baking powder, and salt; set aside.
  • In a medium bowl, using a rubber spatula mix the eggs and sugars until combined. Fold in flour mixture, until just combined. Add the cooled butter mixture, and continue to fold until combined. Cover the bowl, and refrigerate until chilled, about 30 minutes.
  • Preheat oven to 425 degrees; with rack in center. Brush madeleine molds with melted butter; set aside.
  • Fill each mold three-quarters full, using a spoon or a pastry bag. Do not overfill the molds. Bake until puffed, and the edges are golden brown, 8 to 10 minutes.
  • Remove from oven and let cool on a wire rack until pan is just cool enough to handle. Invert onto wire rack and serve warm, if possible. If not serving warm, once the madeleines are cool, sift some confectioners' sugar over the seashell side.

ORANGE MADELEINES



Orange Madeleines image

This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 36

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, plus more for pan
1 cup sifted all-purpose flour, plus more for pan
4 large eggs
1/4 teaspoon salt
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange-flower water
1 teaspoon grated orange zest

Steps:

  • Butter and flour madeleine molds thoroughly. Set aside. Preheat oven to 350 degrees.
  • Melt butter and let cool.
  • Beat together eggs, salt, and sugar until very light and fluffy. Beat in vanilla and orange-flower water. Fold in flour, then the melted butter and orange zest.
  • Pour batter into molds almost to the top. Bake for 10 minutes, or until cakes are firm in the center. Let cool for 1 minute in molds, then turn out onto racks.

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Top Asked Questions

What do you do with orange Madeleines?
The orange madeleines made a wonderful breakfast the next morning, and were bursting with orange flavour, but not overwhelmingly so. Saved! Sift together the flour, baking powder and salt and set aside.
What does honey and orange Madeleine taste like?
Firstly, the aroma of these honey and orange madeleines is just intoxicating. There’s no doubt that there are honey and orange flavors present in these. And those flavors truly shine through each bite. The honey provides a sweet, floral quality, while the orange provides brightness and slight zing to balance out the flavors.
How do you make Madeleine molds at home?
Heat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time.
How to bake Madeleine batter?
Add the melted butter and orange juice and mix until just combined. Cover the bowl with cling film and refrigerate for 1 to 2 hours. Preheat the oven to 180 degrees Celsius (355 Fahrenheit). Grease and flour your madeleine pan and ⅔ fill with the batter and bake for 8 to 10 minutes or until cooked.

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