Best 8 Orange Madeleines Recipes

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In search of a delightful treat that captures the essence of citrusy flavors and elegant presentation? Look no further than orange madeleines. These delicate sponge cakes, originally from the region of Lorraine in France, are renowned for their distinctive shell-like shape and delightful taste. Embark on a culinary journey with us as we unveil the secrets to creating perfect orange madeleines. Discover the combination of ingredients that result in a moist, flavorful crumb, and explore the art of achieving that golden-brown exterior. Whether you are a seasoned baker or just starting your baking adventures, this guide will provide you with step-by-step instructions, helpful tips, and a range of recipe variations to suit your preferences.

Let's cook with our recipes!

ORANGE-BLOSSOM-HONEY MADELEINES



Orange-Blossom-Honey Madeleines image

Provided by Bon Appétit Test Kitchen

Categories     Cookies     Dessert     Bake     Orange     Shower     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
2 large eggs
1/3 cup sugar
2 tablespoons orange blossom honey
2 teaspoons vanilla extract
1/2 teaspoon finely grated orange zest
5 tablespoons unsalted butter, melted, cooled, plus more for molds
Special Equipment
One 16-cookie madeleine pan with 3x2" molds

Steps:

  • 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, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons 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°F. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant tablespoon 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 on their own or with Ginger-Yogurt Mousse with Pistachio Meringue .

HONEY AND ORANGE MADELEINES



Honey and Orange Madeleines image

Recipe from Australian Better Homes and Gardens magazine. I recently made French Tart's Madeleines and totally enjoyed them. I haven't tried this recipe yet.....but posting for safe keeping. I made FT's gluten-free and they were wonderful. I'm hoping to try this recipe soon. You will need a madeleine mould or two for this recipe The article stated that madeleines are traditional French cakes that are cooked in shell-shaped moulds. They were named after a French pastrycook, Madeleine Paulmier, in the 19th cetury. They quickly became popular and are still regularly served as morning or afternoon tea in France. Moulds should be greased and then dusted with either with a fine layer of sugar or flour

Provided by Jubes

Categories     Dessert

Time 35m

Yield 24 madeleines/shell-shaped cakes, 24 serving(s)

Number Of Ingredients 10

8 teaspoons caster sugar
60 g unsalted butter
8 teaspoons honey, use honey at room temperature
2 eggs
extra 1/4 cup caster sugar
1 teaspoon vanilla extract
2/3 cup plain flour
1 teaspoon baking powder
1 finely grated orange, rind of
icing sugar, also known as confectioners sugar and powdered sugar (for dusting)

Steps:

  • Preheat oven to 200°C Brush two 12 hole madeleine moulds with melted butter and sprinkle over caster sugar.
  • Stir butter and honey in a small heavy based saucepan over a low heat until melted and combined. Remove pan from heat and set aside to cool until lukewarm.
  • Break eggs into a medium mixing bowl and add the extra sugar and vanilla. Beat with electric beaters until the mixture is very thick and creamy. (This step could take as long as five minutes).
  • Double Sift the flour and baking powder and then add it to the egg mixture. Fold in using a large metal cooking spoon. Do this step quickly and only until just combined.
  • Add the cooled butter mixture and the rinds. Stir gently until well combined.
  • Using a large spoon half-fill the madeleine moulds with the batter' Gentley shake the pans after filling to help settle the mixture.
  • Bake for 7 to 8 minutes or until the cakes are golden and bounce back when lightly pressed with your finger.
  • Remove the moulds from the oven and stand for 2 to 3 minutes. WHile still warm, carefully loosen each cake with a small palette knife or table knife'.
  • Lay cakes flat side down on a wire rack to cool a little more -- just a few minutes is fine.
  • Serve whilst still warm and dust with icing sugar. for up to 5 minutes.
  • Madeleines will keep for 3-4 days stored inan airtight container. They are suitable to freeze and should only take a few minutes to thaw.

ORANGE MADELEINES



Orange Madeleines image

This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 36

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, plus more for pan
1 cup sifted all-purpose flour, plus more for pan
4 large eggs
1/4 teaspoon salt
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange-flower water
1 teaspoon grated orange zest

Steps:

  • Butter and flour madeleine molds thoroughly. Set aside. Preheat oven to 350 degrees.
  • Melt butter and let cool.
  • Beat together eggs, salt, and sugar until very light and fluffy. Beat in vanilla and orange-flower water. Fold in flour, then the melted butter and orange zest.
  • Pour batter into molds almost to the top. Bake for 10 minutes, or until cakes are firm in the center. Let cool for 1 minute in molds, then turn out onto racks.

ORANGE MADELEINES (WILLIAMS SONOMA)



Orange Madeleines (Williams Sonoma) image

These are buttery spongey little cookie cakes. They are best served slightly warm. You need a special shell-shaped pan that is generously buttered and floured to prevent the delicate cookies from sticking to the pan. This recipe makes 12 but can be easily doubled. My 2 friends finished 10 of these cookies in no time flat and came looking for more. I didn't tell them that I had saved 2 for myself!

Provided by cookiedog

Categories     < 30 Mins

Time 20m

Yield 12 madeleines

Number Of Ingredients 9

2 large eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup all-purpose flour, sifted
1 teaspoon orange zest
1/4 cup unsalted butter, melted and cooled
confectioners' sugar, for dusting

Steps:

  • Position a rack in the middle of the oven, preheat to 375°F Using a pastry brush, heavily brush room-temperature butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting pan to coat the surfaces evenly. Turn the pan upside down, tap it gently, and discard the excess flour.
  • By Mixer: In a large bowl, combine the eggs, granuated sugar, and salt. Beat on medium-high speed until pale, thick, and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and mix on low speed to incorporate.
  • Using a rubber spatula, gently fold in the orange zest and half of the melted butter just until blended. Fold in the remaining butter.
  • Divide the batter among the 12 prepared molds, using a heaping tablespoon of batter for each mold. Bake the cookies until the top springs back when lightly touched. 8 - 12 minutes.
  • Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.
  • Let cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioner's sugar and serve. Alternatively, cover with plastic wrap and store at room temperature for up to 3 days. Before serving, heat the cookies in a 250F (120c) oven until warm, then dust with the confectioners' sugar.

HONEY-ORANGE MADELEINES



Honey-Orange Madeleines image

Categories     Cookies     Mixer     Egg     Dessert     Bake     Kid-Friendly     Orange     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 18

Number Of Ingredients 10

Melted butter
2 large eggs
1/3 cup honey
1/4 cup sugar
1 1/2 teaspoons grated orange peel
1/2 teaspoon orange flower water
1/2 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, melted, room temperature
Sugar

Steps:

  • Preheat oven to 400°F. Brush madeleine mold with melted butter; dust with flour. Combine eggs, honey, 1/4 cup sugar and grated orange peel in bowl of electric mixer. Set over saucepan of simmering water (do not let bowl touch water); stir just until lukewarm, about 2 minutes. Remove from over water and beat with electric mixer until pale yellow and tripled in volume, about 12 minutes. Add orange flower water and vanilla extract. On low speed, gradually mix in flour, scraping bowl occasionally. Transfer 1/3 of batter to medium bowl. Gradually fold 3/4 cup melted butter into batter in medium bowl (do not fold in water at bottom of butter). Gently fold mixture into remaining batter (batter will thicken slightly).
  • Spoon batter into madeleine mold, filling almost to top. Bake until cookies are springy to touch, turning pan half-way through cooking, about 10 minutes. Invert pan onto rack. Gently pry out cookies with knife tip. Sprinkle cookies with sugar. Wipe out molds, brush with melted butter, dust with flour and repeat with remaining batter. Cool completely on rack. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)

ORANGE-CARDAMOM MADELEINES



Orange-Cardamom Madeleines image

These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

1/4 cup (1/2 stick) unsalted butter, plus more for pan
1 tablespoon good-quality honey
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs
3/4 cup confectioners' sugar
1 teaspoon finely grated orange zest, plus 2 tablespoons strained orange juice

Steps:

  • Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
  • Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
  • Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plasticwrap, and refrigerate 30 minutes.
  • Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wirerack; let cool slightly. Unmold cookies onto rack, and let cool completely.
  • Make the orange glaze: Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.

ORANGE-CARDAMOM MADELEINES



ORANGE-CARDAMOM MADELEINES image

Categories     Cookies     Nutmeg

Yield 2 dozen

Number Of Ingredients 11

1/4 cup (1/2 stick) unsalted butter, plus more for pan
1 tablespoon good-quality honey
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs
3/4 cup confectioners' sugar
1 teaspoon finely grated orange zest, plus 2 tablespoons strained orange juice

Steps:

  • 1. Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes. 2. Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside. 3. Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, and refrigerate 30 minutes. 4. Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies onto rack, and let cool completely. 5. Make the orange glaze: Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.

ORANGE MADELEINES



Orange Madeleines image

These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 42m

Yield 2

Number Of Ingredients 10

1 egg, separated
1/2 cup granulated sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup milk
2 tablespoons vegetable oil
1 tablespoon orange-flavored liqueur or orange juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
Powdered sugar

Steps:

  • Heat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.
  • Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.
  • Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg

Tips:

  • Use a silicone madeleine mold for easy release and a perfect shape.
  • Make sure to preheat your oven before baking the madeleines.
  • Do not overmix the batter, as this will result in tough madeleines.
  • Fill the madeleine molds only 2/3 full, as the batter will rise during baking.
  • Bake the madeleines until they are golden brown and a toothpick inserted into the center comes out clean.
  • Let the madeleines cool in the mold for a few minutes before transferring them to a wire rack to cool completely.
  • Dust the madeleines with powdered sugar before serving.

Conclusion:

Orange madeleines are a classic French pastry that is easy to make at home. With their delicate orange flavor and slightly crispy exterior, these madeleines are perfect for breakfast, dessert, or a special occasion. Follow the tips above to ensure that your madeleines turn out perfectly every time.

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