MADELEINES! Cute, sweet and totally moorish drops of utter deliciousness ❤ That’s a lot of adjectives for the first sentence but I felt like these scrummy madeleines definitely deserved it 😉 Having bought my first EVER Madeleine tray recently I’d been waiting to use it ever since!! I LOVE buying new bakeware, new gadgets, new ‘anything baking related’ really – so when I saw this I couldn’t resist and it did not disappoint.
Having not made madeleines before – I know, shocking really 😉 – I tried a couple of variations and settled on this one as my fave! The combination of chocolate and orange is one that I adore so I took the opportunity to bring these flavours alive in madeleine form. The madeleines are super soft, packed full of orange and dipped in milky smooth chocolate – I can promise you that once you’ve tried one you’ll be going back for more! Just like ME 🙂 The way the madeleines are made makes for a really light and fluffy bake as well – light and heavenly that is!
I really think they might be cutest thing I’ve baked so far, they have such a distinctive and recognisable shape that makes them that little bit different – a cute little alternative to committing yourself to a whole slice of cake ❤
The recipe takes a little longer than a standard sponge cake but the results are SO worth it you won’t mind spending the extra time baking away in the kitchen. This recipe will make around 36 Madeleines so you’ll have plenty to share with family and friends alike 🙂 I’ve dipped some in chocolate but also left some to coat with a sweet orange glaze – both scrumptious and mouthwateringly gooooood!!
125g caster sugar
3 large eggs
1 large orange
125g self raising flour
1/2 tsp baking powder
125g unsalted butter, melted but a little extra melted for greasing
150g milk chocolate
1 – Melt the extra butter reserved for greasing and using a pastry brush coat each madeleine mould. Sprinkle a bit of extra flour over the moulds and shake off the excess. Preheat the oven to 190C.
2 – Place the sugar, eggs and grated zest of 1 orange into a heatproof bowl. Place bowl over a pan of simmering water and using an electric hand whisk keeping whisking until the mixture is pale and has just about doubled in size. When lifting the beaters out the mix should just leave a trail as well. This will take about 10 minutes.
3 – Remove from the heat and fold in the sieved flour and baking powder. Be careful when folding in the flour as you don’t want to knock out the air you’ve just incorporated into the mix.
4 – Pour in the slightly cooled melted butter and once again fold in carefully until combined and looks smooth. You might see some tiny bubbles forming but this is fine, just keep folding until all the ingredients have combined.
5 – Using a dessert spoon fill each madeleine mould 2/3 of the way up. When they’ve all been filled, pick up and tap the tray a few times so the mix levels out.
6 – Bake for 8 – 10 minutes or until golden brown and spring back when touched. Leave to cool in tray for 5 minutes.
7 – Repeat process until you’ve used all of the mix, don’t forget to grease the moulds again after each batch.
8 – Melt the chocolate in a bowl over a pan of simmering water, remove from heat once melted. Dip each madeleine half way into the chocolate and leave to cool.
9 – Alternatively you can mix 2 tsps of the orange juice with 2 tbsp of icing sugar, and using a pastry brush coat each madeleine with the glaze, sprinkle with a bit of caster sugar and leave to cool.
Mmmmm… Madeleines ❤