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Orange Blossom Madeleines

Difficulty:Easy
Serves:16
Cook Time:30 Minutes

Ingredients

  • ■   Pink Hawaiian Sea Salt
  • ■   Italian Organic Honey
  • ■   4 oz Orange Flower Water
  • ■   granulated orange peel

Description

Ingredients • 3/4 cup all-purpose flour • 1/2 teaspoon baking powder • 1/8 teaspoon Pink Hawaiian Sea Salt • 2 large eggs • 1/3 cup Caster Superfine Sugar • 2 tablespoons Italian Organic Honey • 2 tablespoons Orange Flower Water • 5 tablespoons unsalted butter, melted, cooled, plus more for molds • 1/2 teaspoon granulated orange peel• Additional Caster Superfine Sugar for sprinkling (optional) • Special Equipment One 16-cookie madeleine pan with 3x2" molds Preparation • Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, Orange Flower Water, and orange zest (if desired). Gently fold in dry ingredients. Add 5 Tbsp. melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. • Position a rack in center of oven; preheat to 400°. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant Tbsp. batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes. • Remove pan from oven, invert, and quickly knock madeleines out of pan. Serve warm, sprinkled with Caster Sugar (if desired). Recipe adapted from "Bon Appetit", October 2011

  • 1. Sift flour, baking powder, and salt into a medium bowl.
  • 2. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes.
  • 3. Beat in honey, Orange Flower Water, and orange zest (if desired).
  • 4. Gently fold in dry ingredients.
  • 5. Add 5 Tbsp. melted butter; gently fold into batter.
  • 6. Press plastic wrap directly onto surface of batter; chill for at least 3 hours.
  • 7. DO AHEAD: Can be made 1 day ahead.
  • 8. Keep chilled.
  • 9. Position a rack in center of oven; preheat to 400°.
  • 10. Lightly brush madeleine molds with butter.
  • 11. Place pan on a baking sheet. Drop 1 scant Tbsp.
  • 12. batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes.
  • 13. Remove pan from oven, invert, and quickly knock madeleines out of pan.
  • 14. Serve warm, sprinkled with Caster Sugar (if desired).
  • 15. Recipe adapted from

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