- 24
Ingredients
- 1/2 1/2 4 113 butter 4 oz or 113 g
- 2/3 2/3 4.7 133 white sugar 4.7 oz or 133 grams
- 3/4 3/4 3.4 95 all-purpose flour 3.4 oz or 95 grams
- 2 2 2 eggs
- 1/4 1/4 1/4 teaspoon table salt
- 2 2 2 tablespoons orange juice
- 1 1 1 tablespoon orange zest
- 1 1 1 teaspoon vanila extract
- 1/3 1/3 1/3 cup finely chopped dried cranberries
- 2 2 2 teaspoons all-purpose flour
Preparation
Step 1
Instructions
Start by melting the butter in a small sauce pan.
Once butter melts and starts to boil, cook it, stirring non-stop for about 1 minute, to give the butter a nutty, toasty taste and aroma.
Set butter aside to cool.
In a bowl, sift together sugar, flour and salt. Set aside.
In another bowl, whisk the eggs, orange juice, orange zest and vanilla extract until eggs are frothy and lightened in color, 1-2 minutes.
Pour the egg mixture into the dry mixture and fold with a spatula until just incorporated.
Don’t overmix the ingredients. Make sure you stop stirring as soon as you can’t see anymore streaks of flour.
Add melted, toasty and cool butter in and whisk slowly to combine.
Mix dried cranberries and 2 teaspoons of flour together. Add it to the batter. Fold with a spatula until incorporated.
Cover bowl with plastic wrap. Refrigerate for at least an hour or overnight.
When you are ready to bake, grease your madeleine pans with butter and coat with flour.
Remember to grease really well between the creases.
Pre-heat oven to 350F.
Pour 1 tablespoon of madeleine batter into each mold. Bake for 8-12 minutes until golden brown on the edges and puffed.
Don’t overbake the madeleines or they will become hard.
To serve, sprinkle powdered sugar on top or you can glaze it with some orange glaze.
To make a quick orange glaze, simply mix 1 cup of confectioners sugar with 1-2 tablespoons of orange juice.
You can add the consistency of the glaze by adding more sugar if it’s too runny or more orange juice if it’s too hard.
Then drizzle over the madeleines or dunk the top part of the cookie in the glaze and let it dry for a few minutes.
Recipe Notes
Madeleines are best served on the same day, preferably right after baked and cooled slightly.