Orange Madeleines
Yield
1 batchPrep
20 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| ⅔ | cup |
sugar
|
|
| 1 | tablespoon |
orange zest
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
orange juice
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 158 | ml |
sugar
|
|
| 15 | ml |
orange zest
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
orange juice
|
|
| 237 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter
melted |
|
Directions
Preheat oven to 375℉ (190℃).
Grease and flour madeleine pans.
With mixer in large bowl, beat together the eggs, yolks, sugar, orange zest, vanilla, and orange juice until pale yellow and almost tripled in volume (about 6 minutes).
Sift flour over this mixture; fold in gently but thorougly; do not overwork or mixture will deflate.
Fold about ¼ cup batter into cooled butter and then fold back into cake mixture.
Spoon batter into prepared pan, filling almost to the top.
Bake madeleins until just barely golden around edges, about 7 to 10 minutes.
Cool 1 minute and remove from pan with a small, sharp knife.
Sift powdered sugar over warm madeleines.
Refill pans and continue to bake until all batter has been used.
It is not necessary to regrease and flour the pan.
