Chocolate – Orange Madeleines

Klaudia

Prep time: 15 minutes

Cook time: 10 minutes

While their fancy appearance and classy name can be intimidating, these airy French teacakes require the most basic ingredient and they are super easy to make. Madeleines are known for their crispy edges their scalloped shell-shape and their characteristic bump.

Madeleines start with a sponge-like batter, called a genoise in European baking, and get most of their lift and volume from beaten eggs. The base of our desserts is usually creamed butter and sugar. With Madeleines however, beating the eggs and sugar together is the most crucial and particular step. We’ll beat them for 10 min, YES you heard me 10MIN!

Invite some friends over, brew some coffee, pour some tea, and bake them together. It’s a fun baking experience!

Helpful Tricks to make these Madeleine’s

  • Butter: When you are ready to begin, melt the butter first so it has at least 10 minutes to slightly cool before using. Remember we will be whipping the egg and sugar for at least 10 min.
  • Eggs: use room temperature. Cold eggs won’t reach the volume we need for Madeleines You’ll know you whipped the eggs long enough when the mixture is thick and pale
  • Chilling the batter : Letting the batter rest in the refrigerator helps the madelines rise up taller and fluffier in the oven. 30-60min ( optional)
  • Use a kitchen scale to get precise measurements.

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Chocolate - Orange Madeleines

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes

While their fancy appearance and classy name can be intimidating, these airy French teacakes require the most basic ingredient and they are super easy to make. Madeleines are known for their crispy edges their scalloped shell-shape and their characteristic bump.

Ingredients

  • 90 g granulated sugar
  • 1 stick butter, melted
  • 2 tbsp butter, softened ( to prepare pan)
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tbsp orange zest, 2 oranges
  • 1 tsp orange extract
  • 2 egg, large and room temperature
  • 1 cup chocolate chips , for dipping
  • 2 tbsp olive oil, for dipping

Method

  • 1)

    Melt the butter and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or on the stove top. I prefer the stove top method.

  • 2)

    In a bowl, sift together the flour and baking powder. Set aside.

  • 3)

    Using Standing Mixer with Paddle attachment: beat together the egg, sugar, orange zest and orange extract on a medium speed until combined. Raise the speed to medium high and beat until the mixture becomes thick and doubled in size. ( takes about 10 min)

  • 4)

    While the standing mixer does its magic preheat oven to 400F.  Generously butter your Madeline pan and dust it off with flour. ( flip to remove excess)

  • 5)

    Using a rubber spatula carefully fold in the flour mixture and then the melted butter.

  • 6)

    Spoon the batter into prepared molds, filling each about 3/4 full.

  • 7)

    Bake until the madelines are lightly browned around the edges and on the bottom.  (about 8-10 min)

  • 8)

    Turn the madelines onto a wire rack.  You can dust them with confectioners sugar or dip them in chocolate.

Chocolate Dip

In microwave melt 1 cup of chocolate chips and 2 tablespoon olive oil in 30 min increments.  Dip in your madelines and zest more orange on top of it.

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