Orange Blossom Honey Madeleines Recipes

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ORANGE BLOSSOM HONEY MADELEINES



Orange Blossom Honey Madeleines image

Makes 24

Number Of Ingredients 11

1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon ground ginger
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup orange blossom honey
2 large eggs
1 egg white
1 tablespoon grated orange zest
½ teaspoon vanilla extract
Garnish: confectioners' sugar

Steps:

  • Preheat oven to 325˚. Spray 2 (12-well) madeleine pans with baking spray with flour.
  • In a medium bowl, whisk flour, baking powder, ginger, and salt.
  • In a separate medium bowl, beat butter with a mixer at medium speed until creamy. Gradually add honey, and beat until smooth. Add eggs, 1 at a time, and egg white, beating well after each addition. Add orange zest and vanilla extract, beating until combined. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating until incorporated.
  • Spoon batter by heaping tablespoons into each well of prepared pans. Bake for 12 to 15 minutes; transfer to wire racks, and let cool in pans for 5 minutes. Remove from pans, and let cool completely. Garnish with a dusting of confectioners' sugar, if desired. Store in an airtight container for up to 3 days.

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-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.)

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.

ORANGE MADELEINES RECIPE - (4.4/5)



Orange Madeleines Recipe - (4.4/5) image

Provided by cookism

Number Of Ingredients 11

3 Eggs
130 g of Caster Sugar
200 g of Plain Flour
10 g of Baking Powder
200 g of Melted Butter
20 g of Honey
60 ml of Milk
Zest of 1 Orange
1/2 tsp of Vanilla Bean Paste
1 tsp of Orange Blossom Water
Icing Sugar

Steps:

  • 1. Add sugar and eggs in a mixing bowl. Using an electric whisk, whisk mixture till pale, creamy and tripled in volume. Takes about 5 to 6 minutes. The batter should form a ribbon when the beaters are lifted. 2. Sieve flour and baking powder in a bowl. Add in orange zest and mix well. 3. Add honey into milk and stir till dissolved. Pour in honey-milk mixture into cooled melted butter. Stir well! Stir in butter mixture into the batter by gradually pouring the butter mixture and stirring it with a spatula simultaneously. Make sure they are well combined. 4. Add flour in a few batches. Using a spatula, fold in the flour using big strokes till just combined. Repeat step 6 and 7 for the remaining batches of flour. Do not overmix the batter! Add vanilla bean paste and orange blossom water into the batter. Stir till just combined. Wrap the mixing bowl with a plastic wrap. Place it in the fridge for at least 1 hour. 5. If you are using a silicon mold, it's not required to grease or flour them. For tin molds, brush melted butter and dust the molds with flour. Tap out excess flour and place it in a fridge to set. Using tin molds will give you crisper madeleines. 6. Preheat oven to 190C. When the batter is ready, scoop them into a piping bag. Cut a small opening at the tip. Pipe about 1 tablespoon worth of batter in the middle each shell. Bake for 5 minutes, switch the oven off for 1 minute and turn the oven on again to 160C to bake for another 5 minutes. 7. Unmold and transfer madeleines onto a wire rack to cool. Serve with a dash of icing sugar. Enjoy!.

ORANGE-BLOSSOM-HONEY MADELEINES



Orange-Blossom-Honey Madeleines image

Recipe from Bon Appetit, 2011 - these little citrus-scented cakes cook in just 10 minutes. Prep time does not include chill time. Posted for ZWT - 8 - France.

Provided by DailyInspiration

Categories     < 30 Mins

Time 25m

Yield 16 madeleines

Number Of Ingredients 9

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 orange zest, finely grated
5 tablespoons unsalted butter, melted and cooled (plus more for 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 (can be made 1 day ahead - keep chilled).
  • Position a rack in center of oven; preheat to 400 degrees F. Lightly brush madeleine molds in butter. Place pan on a baking sheet. Drop 1 scant tablespoons 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 know madeleines out of pan. Serve warm.

Nutrition Facts : Calories 87.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 32.8, Sodium 34.6, Carbohydrate 11, Fiber 0.2, Sugar 6.4, Protein 1.4

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.

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