Orange Madeleine Cookies
Buttery little French cakes,softly spongy, infused with orange zest & orange blossom water, these Orange Madeleines are truly a delight to make and eat!
Servings: 15 Madeleines
Calories: 100kcal
Ingredients
- 1 cup All purpose flour
- 3/4 tsp Baking powder
- 1 pinch Salt Omit if using salted butter
- 2 tsp Fresh orange zest
- 1/3 cup Sugar
- 2 Eggs
- 1 tsp Orange blossom water Optional
- 90 gms Butter, melted and cooled I used salted butter
- 1.5 tsp Dried blue cornflower petals Optional
Instructions
- Sift the flour, salt and baking powder in a bowl.
- In a small bowl, mix the orange zest and sugar with your fingertips till the sugar is fragrant and moist.
- Beat the eggs and sugar till pale and thick, doubled in volume. Whisk in the orange blossom water. Now gently fold in the flour mixture, followed by butter. Please don't over-mix. Add the dried blue cornflower petals, gently.
- Cover the batter and refrigerate for minimum of 3 hours or for up to 2 days.
- When you're ready to bake, preheat your oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
- Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12 -15 minutes at 200 C or until they are golden and the tops are springy to touch.
- Turn them out on a cooling rack. Cool to room temperature and sprinkle with icing sugar. Serve immediately.
Notes
This recipe has been adapted from one of my favourite cookbook authors Dorie Greenspan ‘s Baking From My Home To Yours.
Nutrition
Serving: 1madeleine | Calories: 100kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 71mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 1mg