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Three orange madeleines in a medeline tin.
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5 / 2 votes

Orange Madeleines

These orange madeleines are almost as much cake as they are cookie. They're infused with citrus and can easily be baked in a mini-muffin pan instead of a traditional madeleine pan.
Prep Time20 minutes
Cook Time15 minutes
Total Time2 hours
Course: Dessert
Cuisine: French
Servings: 12 large or 24 small
Calories: 191

Equipment

  • Metal madeleine tins (silicone madeleine molds will prevent your little cakes from turning a lovely shade of golden brown) a or mini muffin pans

Ingredients

For the orange madeleines

  • 1 orange, preferably organic, rinsed, dried, microplaned for the zest and then juiced
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour, plus more for the pan
  • 1 teaspoon baking powder
  • 4 ounces salted butter, melted and still warm, plus more for the pan

For the orange glaze

  • 3/4 cup confectioners sugar
  • Enough orange juice to make spreadable glaze (about 3 tablespoons)
US - Metric

Instructions

Make the orange madeleines

  • In a large bowl, whisk together the eggs, egg yolk, and sugar to combine. (You want to actually whisk the batter by hand, rather than with an electric mixer, to ensure tender madeleines.) 
  • Whisk in half the orange zest, 1 teaspoon orange juice, and the vanilla. Sift in the flour and baking powder and stir just until combined. Pour in the butter and whisk just until thoroughly incorporated. Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 375°F (190°C). Butter and flour madeleine tins or mini muffin pans, tapping out any excess flour. Place the tins or pans in the freezer until ready to use.
  • Pour the batter into the madeleine tins or mini muffin pans until each indentation is just barely completely filled, trying to make a mound in the center. Bake until puffed and golden brown on top, 8 to 10 minutes if you’re using small madeleine tins and 14 to 16 minutes if using large madeleine tins or mini muffin pans.
  • Let the madeleines cool in the tins for 2 minutes before turning them onto wire racks to cool for at least 20 minutes before glazing.

Make the orange glaze

  • Mix the confectioner’s sugar with just enough orange juice to make an opaque, thick, yet spreadable glaze.

Assemble the madeleines

  • Spread some glaze over each madeleine with a pastry brush, immediately sprinkle the remaining orange zest over the tops, and let rest for about 30 minutes before serving.

Nutrition

Serving: 1portion | Calories: 191kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 74mg | Fiber: 1g | Sugar: 17g