- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 teaspoon grated orange peel
- 1 1/4 sticks (5 oz./141g) unsalted butter, melted, cooled slightly
- 3/4 cup blueberries
- Confectioners' sugar, for dusting tops of madeleines
Preheat oven to 375 degrees F/190 degrees C. Using a pastry brush, heavily brush softened butter over each of the 12 indentations in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour. Set aside.
In a small bowl, sift together the flour and baking powder. Using an electric mixer, beat eggs and graulated sugar in large bowl just to blend. Add sifted flour/baking powder mixture, beat just until blended. Gradually add cooled melted butter in a steady stream, beating just until blended. With a rubber spatula, fold in grated orange peel. Chill batter in refrigerator for 20 to 30 minutes.
Spoon 1 tablespoon chilled batter into each indentation in prepared pan. Place 4 to 5 blueberries on top of each madeleine, pressing them gently into the batter. Bake until puffed and golden brown, about 14 to 16 minutes. Cool in pan on wire rack for 5 minutes. Gently remove from pan. Repeat process, buttering and flouring madeleine pan indentations before making each batch.