Orange Madeleines Recipes

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ORANGE MADELEINES



Orange Madeleines image

The orange madeleines made a wonderful breakfast the next morning, and were bursting with orange flavour, but not overwhelmingly so.

Provided by Delicious Everyday

Categories     Dessert

Time 2h

Number Of Ingredients 9

3/4 cup plain flour (all-purpose)
1 teaspoon baking powder
Pinch of salt
1/3 cup of caster sugar
2 large eggs
1 teaspoon of vanilla extract
finely grated zest of 1 orange
2 tablespoons of freshly squeezed orange juice
80 g of butter (melted)

Steps:

  • Sift together the flour, baking powder and salt and set aside.
  • In a mixer fitted with a whisk attachment add the sugar and orange zest and mix on the lowest setting until the sugar and zest are well combined and the sugar begins to take on an orange hue.
  • Add the eggs and whisk until the sugar is dissolved and the mixture becomes light and fluffy.
  • Switch the mixer to it's lowest setting and gently add the flour and vanilla extract and mix until just combined.
  • 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 2/3 fill with the batter and bake for 8 to 10 minutes or until cooked.
  • To serve you may like to dust with icing sugar.

Nutrition Facts : Calories 110 kcal, Carbohydrate 12 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 58 mg, Sugar 5 g, ServingSize 1 serving

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-CARDAMOM MADELEINES



Orange-Cardamom Madeleines image

These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

1/4 cup (1/2 stick) unsalted butter, plus more for pan
1 tablespoon good-quality honey
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs
3/4 cup confectioners' sugar
1 teaspoon finely grated orange zest, plus 2 tablespoons strained orange juice

Steps:

  • Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
  • Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
  • 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 plasticwrap, and refrigerate 30 minutes.
  • Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wirerack; let cool slightly. Unmold cookies onto rack, and let cool completely.
  • Make the orange glaze: 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 ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.

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 MADELEINES



Orange Madeleines image

Provided by Marian Burros

Categories     dessert

Time 1h50m

Yield 60 madeleines, 30 servings

Number Of Ingredients 9

Cooking oil spray
1 cup whole wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking soda
2 cups orange juice
2 teaspoons orange zest
4 tablespoons unsalted butter, room temperature
1 cup sugar
3 medium eggs, room temperature

Steps:

  • Spray enough madeleine pans with cooking spray to make 60 madeleines. Preheat oven to 350 degrees.
  • Mix flours and baking soda together and set aside. Bring the orange juice to a boil, reduce to 1 1/2 cups and place in refrigerator until cold, about 20 minutes. Mix orange juice and zest together and set aside.
  • Blend the butter and sugar together. Beat in the eggs one at a time, then beat in the flour in thirds alternately with the orange-juice mixture.
  • Spoon 1 tablespoon into each madeleine form of the prepared pans, and bake 10 to 15 minutes.

Nutrition Facts : @context http, Calories 86, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 91 milligrams, Sugar 8 grams, TransFat 0 grams

ORANGE MADELEINES



Orange madeleines image

You will need to make the mixture ahead as it needs chilling in the fridge for 1-2 hours before baking.

Provided by goodfood.com.au

Categories     Dessert

Time 45m

Yield MAKES 12

Number Of Ingredients 9

40g unsalted butter
100g plain flour
1/2 tsp baking powder
100g castor sugar
1 egg
1 1/2 tbsp milk
1/2 tsp vanilla essence
grated zest of 1/2 an orange
icing sugar for dusting

Steps:

  • 1. Melt the butter in a small saucepan and cook until brown. 2. Sift the flour, baking powder and sugar into a bowl. 3. In a separate bowl, whisk the egg with the milk. Pour this into the flour mixture and whisk until combined, then add the vanilla and whisk again. Gradually pour in the browned butter and whisk well, then whisk in the orange zest. Allow the mixture to rest for 1-2 hours in the fridge. 4. Preheat the oven to 170C. Butter madeleine moulds, coating well. Spoon or pipe the mixture into the moulds and bake for 6-10 minutes, or until golden. 5. Tap the madeleines out of the moulds onto a rack to cool briefly, then dust with icing sugar before serving.TIP: The madeleine mixture keeps for 3-4 days in the fridge. Serving suggestion: Serve with Frank's chilled chocolate pots

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.

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.

ORANGE MADELEINES (WILLIAMS SONOMA)



Orange Madeleines (Williams Sonoma) image

These are buttery spongey little cookie cakes. They are best served slightly warm. You need a special shell-shaped pan that is generously buttered and floured to prevent the delicate cookies from sticking to the pan. This recipe makes 12 but can be easily doubled. My 2 friends finished 10 of these cookies in no time flat and came looking for more. I didn't tell them that I had saved 2 for myself!

Provided by cookiedog

Categories     < 30 Mins

Time 20m

Yield 12 madeleines

Number Of Ingredients 9

2 large eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup all-purpose flour, sifted
1 teaspoon orange zest
1/4 cup unsalted butter, melted and cooled
confectioners' sugar, for dusting

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.

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.)

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