Orange-Almond Madeleines (Complete Version)

Name: Orange-Almond Madeleines (Complete Version)
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Ingredients: ½cup sliced almonds; ¾cup granulated sugar (set aside 1 tbsp for grinding); ½cup all-purpose flour; ¼tsp salt; 5 large egg whites (room temperature); ¾cup (1.5 sticks) unsalted butter (cut into tablespoon-sized pieces); ½tsp vanilla extract; ¼tsp Fiori di Sicilia (orange extract can be substituted); 1 cup powdered sugar for glaze; 2 tbsp unsalted butter for glaze (melted); 3 tbsp whole milk; ¼tsp vanilla extract for glaze

Adapted from the executive pastry chef’s recipe at San Francisco’s Westin St. Francis hotel, these orange almond madeleines are moister than traditional French versions and finished with a drizzle of sweet glaze.

2h 55m

Easy

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Orange-Almond Madeleines (Complete Version)

Ingredients

sliced almonds ½cup

granulated sugar (set aside 1 tbsp for grinding) ¾cup

all-purpose flour ½cup

salt ¼tsp

large egg whites (room temperature) 5

unsalted butter (cut into tablespoon-sized pieces) ¾cup (1.5 sticks)

vanilla extract ½tsp

Fiori di Sicilia (orange extract can be substituted) ¼tsp

powdered sugar for glaze 1 cup

unsalted butter for glaze (melted) 2 tbsp

whole milk 3 tbsp

vanilla extract for glaze ¼tsp

Instructions

Make the almond-sugar mixture

Place the almonds and 1 tbsp of sugar in a food processor and pulse until finely ground, about 1 minute. Transfer the almonds to a medium bowl. Add the remaining sugar, flour, and salt and stir until well mixed. Gradually stir in the egg whites until incorporated.

Make the batter and chill

Melt the butter in a small saucepan over medium heat. Continue heating until the milk solids at the bottom turn light brown and the butter becomes fragrant, about 5 minutes. Remove from the heat and whisk the butter into the almond mixture until incorporated. Stir in the vanilla extract and Fiori di Sicilia. Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours until thoroughly chilled (can be refrigerated up to 24 hours).

Prepare for baking

Adjust two oven racks to near the center of the oven and preheat to 375°F. Thoroughly spray two madeleine pans with nonstick cooking spray. Place the pans in the freezer for 10 minutes to set the spray.

Bake

Drop a mound of batter into each mold, filling about two-thirds full. Bake for 15 to 17 minutes, or until the madeleines are golden and the centers spring back when lightly touched. Immediately remove from the pans and place on a cooling rack to cool while you make the glaze.

Make the glaze

Place the powdered sugar in a medium bowl. Gradually whisk in the butter, milk, and vanilla extract until smooth.

Glaze

Place the cooling rack with the madeleines over a baking sheet. Dip the shell-patterned side of each madeleine into the glaze, letting the excess drip off, then place it on the rack (glaze-side up). Drizzle the glaze over the remaining madeleines. Serve immediately, or store in an airtight container until ready to eat.