Orange Madeleines


Can you believe it’s already Christmas Eve? Where did this year go?

I know most of your baking has been done but I have one more to share. It really is a cookie for any time of the year.

Looking for new cookies recipes I found an article in the LA TImes naming their staff writers top 10 cookies. They were from many of our local chefs here in Los Angeles. This year I bought a madeleine mold so I thought these would be fun. Plus who can resist the combination of orange and almond.

Cooking notes: I found almond meal at Trader Joes. I did not use a pastry bag. Instead I used a spoon to put the batter into the molds. Make sure not to fill them full or they will spread outside the mold.

Orange Madeleines
by Alain Giraud

Note: From chef Alain Giraud. This recipe calls for metal nonstick mini madeleine molds. You can also use light-colored molds, but the cookies will be lighter.

1 1/4 cups almond meal
1 cup flour
2 1/4 cups powdered sugar
1/2 teaspoon baking powder
1 vanilla bean
1 cup (2 sticks) butter
7 egg whites
1 tablespoon orange blossom honey
Grated zest of 1 orange

1. In a mixing bowl, combine the almond meal, flour, powdered sugar and baking powder. Set aside.

butter and vanilla

2. Split the vanilla bean lengthwise and scrape the seeds into a small saucepan. Add the scraped pod and butter; over medium heat, melt the butter and cook until golden brown, 6 to 7 minutes. Remove the pod and allow the butter to cool.

browned butter

3. Add the egg whites to the dry ingredients and combine well. Add the honey, then the brown butter and orange zest and mix until well combined. Chill the batter at least 2 hours. (Keep batter chilled between baking batches.)


4. Heat the oven to 350 degrees. Grease a nonstick mini madeleine mold with soft butter or cooking spray (if using butter, grease the mold twice). Fill a pastry bag fitted with a medium round (No. 4) tip. Pipe a small amount, about the size of a quarter, into the molds. The batter should not reach the edges of the mold as it will spread. Bake until brown at the edges, about 10 minutes.

5. Let rest for 1 minute and unmold the madeleines. Serve immediately. (Be sure to store them so that they don’t touch each other as they will stick together.)

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