ORANGE MADELEINES
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
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.
SPICED MADELEINES
Look for madeleine molds at local cooking-supply stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 large cookies
Number Of Ingredients 14
Steps:
- Brush two nonstick trays of twelve madeleine molds each with melted butter to coat; set aside.
- In a medium heatproof bowl, whisk together eggs, honey, and granulated sugar. Place the bowl over a saucepan of simmering water, and whisk until just warm to the touch. Remove, and beat using a handheld electric mixer on medium speed until mixture has doubled in volume, about 8 minutes. Beat in vanilla.
- In a small bowl, sift together flour, baking powder, salt, ginger, cinnamon, allspice, pepper, and cloves. Gently fold flour mixture into the batter in three additions. Add melted butter, and gently fold it in. Cover the bowl with plastic wrap, and set aside at room temperature for 30 minutes.
- Preheat oven to 400 degrees. Fill prepared molds three-quarters full. Using a small offset spatula, smooth the batter so that it's even with the surface of the molds.
- Bake until golden brown, 8 to 10 minutes. Immediately invert pans over a wire cooling rack, and let the madeleines cool slightly, shell side up. Dust with confectioners' sugar. Serve slightly warm or at room temperature.
SPICED COCONUT PORRIDGE WITH CRANBERRY & ORANGE COMPOTE
Make comforting porridge even more creamy with coconut milk. Stew oranges and cranberries for the topping, then sprinkle on toasted coconut
Provided by Cassie Best
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it's thick and creamy - add a splash more milk if you like it thinner.
- Meanwhile, prepare the compote. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.
- To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.
Nutrition Facts : Calories 469 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 47 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
SPICED MADELEINES
Make and share this Spiced Madeleines recipe from Food.com.
Provided by Chef mariajane
Categories Drop Cookies
Time 12m
Yield 30 madeleines
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat eggs and vanilla with an electric mixer on high speed for 5 minutes. Gradually beat in the sugar. Beat for 5-7 minutes, or till thick and satiny.
- In a medium mixing bowl sift together the flour, cinnamon, baking powder, and nutmeg. Sift one fourth of the flour mixture over the egg mixture: gently fold inches Fold in remaining flour by fourths Fold in the 1/2 cup butter or margarine. Spoon batter into greased madeleine molds, filling each one three-fourths full.
- Bake in a preheated 375F oven for 10-12 minutes, or till edges are golden and tops spring back. Cool in molds on a rack for 1 minute.
- Transfer cookies to a rack and cool. Sift powdered sugar over tops. Store in freezer.
Nutrition Facts : Calories 75, Fat 3.8, SaturatedFat 0.8, Cholesterol 28.2, Sodium 51, Carbohydrate 8.9, Fiber 0.2, Sugar 4.5, Protein 1.4
ORANGE MADELEINES
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
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 MADELEINES (WILLIAMS SONOMA)
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
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.
SPICED MADELEINES
Categories Cookies Dessert Bake Spice Cinnamon Nutmeg Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 madeleines
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Brush molds with some melted butter, then chill until set, about 5 minutes. Brush molds again with some melted butter and chill pan.
- Sift together flour, baking powder, spices, and a pinch of salt.
- Whisk together sugars and eggs until combined well. Add flour mixture and whisk until just combined, then stir in remaining butter (6 tablespoons) until just incorporated. 3Spoon batter into molds, filling them about two thirds full. Bake 5 minutes, then reduce oven temperature to 350°F and bake until springy to the touch and edges are lightly browned, 4 to 6 minutes. Turn out onto a rack and cool 15 minutes. Just before serving, dust with confectioners sugar.
- *Available at many cookware shops and Bridge Kitchenware (800-274-3435).
ORANGE MADELEINES
Provided by Marian Burros
Categories dessert
Time 1h50m
Yield 60 madeleines, 30 servings
Number Of Ingredients 9
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
SPICED MADELEINES WITH ORANGE-DATE COMPOTE
Steps:
- Combine raisins and rum in small bowl. Let stand 1 hour at room temperature. Melt butter in heavy medium saucepan over medium heat. Add star anise; cook until butter browns but does not burn, stirring often, about 10 minutes. Stir in honey and citrus peels. Remove from heat. Let stand 15 minutes. Discard anise. Preheat oven to 375°. Generously butter and flour pan for large madeleines. Finely grind almonds and flour in processor. Transfer to bowl. Mix in powdered sugar and spices. Using electric mixer, beat in browned-butter mixture. Gradually add egg whites and beat until mixture thickens and forms slowly dissolving ribbon when beaters are lifted, about 4 minutes. ** One reviewer indicated they rose after setting in the refrigerator for 30 minutes** Working in batches, spoon 1 tsp rum-soaked raisins into each indentation in madeleine pan, then spoon 1 generous tablespoon batter atop raisins. Bake madeleines until puffed and brown, about 15 minutes. Cool 5 minutes. Gently remove from pan. (Can be made 1 day ahead. Cool. Store airtight at room temperature. Before continuing, place on baking sheet and rewarm 5 minutes in 350° oven.) Mound compote onto plates. Top with madeleines and creme fraiche. Sprinkle with toasted hazelnut, if desired.
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RECIPE: SPICED MADELEINES - PERFECT FOR THE HOLIDAYS
From fussfreeflavours.com
5/5 (12)Total Time 30 minsCategory CakesCalories 69 per serving
- Weigh the butter into a saucepan and gently heat until melted. Remove the pan from the hob and allow to cool, but not solidify.
- Whisk the eggs and sugar together until they have doubled in size and are light and fluffy. Slowly fold in the flour, baking powder, spice and salt.
- Slowly pour in the melted butter, gently folding all the time until you have a foamy batter that is full of air. When mixed cover the bowl and put in the fridge for at least an hour to chill.
- Melt a little more butter and brush it onto a Madeleine pan, allow to cool and then dust with flour.
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