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Get the Recipe: Orange Madeleines with a Honey Orange Glaze

Servings: 10 Madeleines
Author: Michelle Lopez
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Ingredients

For the Madeleines

  • 6 tablespoons unsalted butter, plus additional butter to grease the madeleine pan
  • 1/2 teaspoon fresh orange zest
  • 1 large egg, at room temperature
  • 2 1/2 tablespoons sugar
  • 1/4 teaspoon pure vanilla extract
  • 3 tablespoons flour

For the Honey-Orange Glaze

  • 1/2 cup powdered sugar, sifted
  • 1 tablespoon whole milk
  • 1/2 teaspoon honey
  • 1/2 teaspoon orange zest, or less or more, depending on your preference

Equipment

  • 1 madeleine pan, enough to hold 10 large madeleines (Amazon has an extensive collection)

Instructions
 

Recipe for Orange Madeleines

  • Melt 6 tablespoons of butter in a small pot over medium heat, making sure to stir constantly to avoid burning the butter.
  • When the butter is fully melted, add 1/2 teaspoon of orange zest and stir once or twice into the melted butter. Cool to room temperature.
  • Put the egg in the bowl of a freestanding electric mixer with a whisk attachment (or, use a handheld whisk. Whip on high speed until thick, approximately 3 minutes. The egg should double or triple in volume during this time.
  • Continuing to mix on high speed, slowly add the sugar in a steady stream. Continue mixing for 2 minutes, or until the mixture is thick. Do not rush through this step — it is important!
  • After the mixture is thick, turn off the mixer and use a spatula to gently mix in 1/4 teaspoon of vanilla extract.
  • Sprinkle 3 tablespoons of flour on top of the egg batter, and gently fold in. Stir only enough to integrate the flour, and no more.
  • Once the flour has been integrated into the egg batter, gently fold in the butter-orange zest mixture. Again, stir only enough to bring everything together and no more.
  • Cover the mixing bowl with saran wrap, and refrigerate for at least 30 minutes or more.
  • Once your batter has been chilled for at least 30 minutes, preheat your oven to 365 (F) — this is an increase from the original sea-level temperature of 350 (F). You will need to lower the oven temperature at sea-level.
  • Generously grease your madeleine pan. I used coconut spray oil, but butter is a perfectly viable alternative.
  • Spoon the batter into the madeleine flutes, filling each 2/3-3/4 full. I filled each madeleine flute with a scant 1 tablespoon of batter, using a cookie scoop. DO NOT OVERFILL THE MADELEINE FLUTES, or butter will leach out of the pan and onto the oven floor, causing lots of scary smoke. I promise.
  • Bake the madeleines for 12-14 minutes, or until the edges of the madeleines are golden brown. Remove from the oven and let rest for a minute or two before unmolding.

Recipe for Honey-Orange Glaze

  • In a medium bowl, combine powdered sugar, milk, and honey and stir gently with a rubber spatula until the mixture becomes an opaque syrupy texture.
  • Sprinkle in orange zest, and stir until just combined.
  • Gently dip the fully cooled madeleines in the resulting glaze, and lay on wax paper to dry for a few minutes.

Notes

Adapted for a high-altitude environment of approximately 5,000 ft.
Adapted from i am a food blog’s Earl Grey Madeleines recipe.
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