Mad About Madeleines

I had been asked to create some Madeleines for a friends tea party and couldn’t resist playing with a different flavor – Blood Orange. So instead of the lemon zest – I used orange, and made a glaze out of the blood orange juice!

Like many out there, when it comes to making something new, I do a quick search of recipes and narrow it down from there. Then I do some tweaking and voila! So todays recipe is really inspired by a great recipe by – I used her Madeleine recipe and it is really good. So credit must be given where it is deserved! The brown butter really is what got my attention. This step is worth it and really enhances the cookie. Anywho, check out for really great content and her amazing madeleine cookie recipe too!

So here’s the recipe:
1 stick butter – melted and browned
2 tsp vanilla extract
Zest of a lemon or orange
1 cup all purpose flour
1.25 teaspoons baking powder
.25 teaspoon salt
3 eggs
3/4 cup sugar
Juice from 1 blood orange
Powdered sugar – as needed

Making the Madeleines are easy. This recipe calls for browned butter that is slightly cooled – so start with that. I have an electric stove and it goes up in increments from 1 – 10. #4 is my favorite setting for browning butter. It happens fast enough, but not so fast that it burns. Once the butter is browned set it aside to cool down slightly

You should be able to measure out and get everything ready while the butter is browning, come back and check it every now and then.

So sift together the flour, salt and baking powder and set it aside – Side note – I also zest whatever it is I am using for the juice (orange, lime, lemon) and add it to the dry flour mix too.

The eggs need to be room temperature for this – so either set them out in advance or run warm (not hot) water over the eggs, still in their shells of course, to gently warm them.

I like to use a stand mixer to whip the eggs and the sugar together. Crack open the eggs and put them in the bowl of a stand mixer fitted with a whisk attachment. Start the machine and slowly add the sugar. It’s important to agitate the sugar and eggs immediately with the mixer so the eggs and sugar don’t get lumpy. Whip for a few minutes until the eggs turn to a pale yellow and appear thick. I like to add the vanilla to the eggs once they have started to thicken, and then just continue on whipping up the eggs.

Adding the flour to the whipped eggs, and sugar is just about the last step. Take about a third of the dry flour mix, and sprinkle it over the top of the whipped eggs. Using a flat spatula, gently fold in and incorporate the flour. Once most has been mixed in, add in another third and so on until all of the flour is mixed in.

Now the very last part is adding in the browned butter. Which is probably still warm at this point but hopefully not hot. Add it in in increments just like the flour.

Voila! The batter is done. Now the sad part is you must let it rest for at least two hours until you can bake it. The good part is you can also do this up to two days in advance. So since I was making this one late Sunday evening, I decided to plastic wrap it, and bake the Madeleines the next day.

So my secret weapon when it comes to Madeleines is my Silpat Madeleine pan. It is a game changer. In the past I have found Madeleines to be one of the worst offenders when it would come to sticking in the pan and not coming out cleanly. And due to their delicate nature and little scalloped design, coming out of the pan cleanly and easily is REALLY important. So for a few years I lost my Madeleine mojo and didn’t really make them anymore. That is until I saw the Silpat Madeleine pan and it really is as good as it sounds. Until you see the price. But eventually I bit the bullet and got one, and now I am saving for another.

Anywho – using a 1 oz scoop scoop the batter into the Madeline pan. I really like that this recipe is pretty much perfect in the sense that it makes exactly 16 madeleines.

Bake in a 375º oven for 16 – 18 minutes

The glaze for these is simple and easy, take the juice from your blood orange and add about a tablespoon to 1/4 cup of powdered sugar. You can mix in a few more drops of the juice to fully hydrate the sugar and get the glaze to the consistency that you desire

I couldn’t decide if I wanted to drizzle the glaze or just dip the cookies in and completely coat the top. But decided in the end that dipping the cookies would be easier and I really wanted the glaze to dry quickly and in order to glaze I would have to use even more juice to get it to the right consistency and that might take too long to dry.

So now comes the time to taste, and I was really pleased with how the cookies came out. Not a crazy overpowering flavor from the glaze, but a nice addition – in terms of flavor and eye, appeal to a great cookie.

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