Orange Madeleines

By MJH

Ingredients

• 3 large eggs, at room temperature
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 1/4 cup flour
• 1 teaspoon baking powder (optional)
• zest of one orange, divided
• 9 tablespoons unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
• 3/4 cup powdered sugar
• 3 tablespoon freshly-squeezed orange juice

Details

Adapted from whatsheshaving.com

Preparation

Step 1

Brush the indentations of a madeleine mold with melted butter.
Dust with flour, tap off any excess, and place in the fridge or freezer.

In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.

Sift the flour and baking powder in the egg mixture, using a spatula to fold in the flour.

Add half the orange zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter.
Fold just until all the butter is incorporated.

Cover the bowl and refrigerate for at least 1 hour.

Preheat the oven to 425 degrees. Pour enough batter into the molds to fill them 3/4′s of the way once the batter has spread from the heat of the oven.

Bake for 8-9 minutes.

While the cakes are baking, make the glaze by combining the powdered sugar, orange juice and remaining zest.

Remove the madeleines from the oven and unmold by tilting the baking sheet onto cooling rack.
Once they are cool enough to handle dip into the glaze, covering both sides of the cakes.
Place the madeleines back on the cooling rack until the glaze has set.