Orange Almond Madeleines Recipes

ORANGE MADELEINES (WILLIAMS SONOMA)

Steps:

• Position a rack in the middle of the oven, preheat to 375°F Using a pastry brush, heavily brush room-temperature butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting pan to coat the surfaces evenly. Turn the pan upside down, tap it gently, and discard the excess flour.
• By Mixer: In a large bowl, combine the eggs, granuated sugar, and salt. Beat on medium-high speed until pale, thick, and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and mix on low speed to incorporate.
• Using a rubber spatula, gently fold in the orange zest and half of the melted butter just until blended. Fold in the remaining butter.
• Divide the batter among the 12 prepared molds, using a heaping tablespoon of batter for each mold. Bake the cookies until the top springs back when lightly touched. 8 - 12 minutes.
• Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.
• Let cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioner's sugar and serve. Alternatively, cover with plastic wrap and store at room temperature for up to 3 days. Before serving, heat the cookies in a 250F (120c) oven until warm, then dust with the confectioners' sugar.

ORANGE MADELEINES

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.

ORANGE-CARDAMOM MADELEINES

Steps:

• 1. Brush molds of a Madeleine pan with extra butter. Set aside. (I'm not sure, but i suspect if you don't have a Madeleine pan, you can use a mini muffin pan)
• 2. Melt 1/4 cup butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
• 3. Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
• 4. Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap and refrigerate 30 minutes.
• 5. Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. make until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies onto rack, and let cool completely.
• 6. Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridges size of each cookie with glaze. Let stand 15 minutes.