Orange Madeleines
Tender, buttery French shell-shaped cakes brightened with fresh orange zest and juice. These delicate pastries have a soft, pillow-like texture that melts in your mouth.
Story
These little orange-scented madeleines are pure comfort. The key is not overmixing the batter—stop as soon as everything comes together to keep that tender, airy crumb. For the prettiest shells, use a well-greased madeleine pan.
Ingredients
eggs
2 large
granulated sugar
100g
all-purpose flour
100g
baking powder
1 teaspoon
unsalted butter
100g, melted and cooled
orange zest
from 1 medium orange
fresh orange juice
2 tablespoons
pinch of salt
tiny pinch
Instructions
1
Mix wet ingredients
Crack the eggs into a large bowl. Add the sugar and a pinch of salt. Whisk by hand just until combined—don't try to whip any air into them. The mixture should be smooth but not frothy.
2
Add orange flavor
Grate the zest directly into the egg mixture, then pour in the fresh orange juice. Stir well to distribute the bright citrus notes throughout.
3
Incorporate dry ingredients
Sift the flour and baking powder together directly over the wet ingredients. Fold gently using a spatula, making sure to scrape down the sides of the bowl. Stop as soon as you see no more dry flour specks—overmixing makes tough cakes.
4
Add butter
Pour the melted butter down the side of the bowl (this prevents it from cooking the eggs). Fold gently until just combined. The batter will be thick and smooth.
5
Chill and bake
Cover the bowl and refrigerate for at least 30 minutes—this rest time helps develop flavor and gives the Signature hump. When ready, preheat your oven to 375°F (190°C). Grease a madeleine pan well. Spoon about 1 tablespoon of batter into each shell, filling about three-quarters full. Bake for 10-12 minutes until the edges are golden and the centers spring back when touched. Let cool in the pan for 2 minutes, then pop out onto a wire rack.
