These Orange Madeleines may become your new favourite recipe for these classic French cakes. Buttery soft sponge fragranced with orange zest and baked in their signature shell design then dipped in an orange glaze for more citrusy goodness, are sublime.
In the bowl of an electric stand mixer fitted with the whisk attachment, place the eggs, sugar and orange zest and beat on medium for 5 minutes until pale and thick. Decrease the speed to low and add the orange juice and mix until combined.
Sift into the bowl the flour, baking powder and salt and mix on low until a few flour streaks remain.
Remove the bowl from the stand mixer and slowly pour in the melted butter. Gently fold in the butter with the rubber spatula ensuring that you don't knock out all the air. Cover the batter with cling film and refrigerate for 2-3 hours or overnight.
30 minutes before baking, pre-heat the oven to 180°C (350°F). Melt 15g / 1 tablespoon of butter and, using a pastry brush, grease all the moulds of your Madeleines pans. Lightly dust with flour and tap out any excess. Place the pans in the refrigerator until the oven has come to temperature and you are ready to fill them with the batter.
Once the oven is at temperature, remove the batter and pans from the fridge and scoop one level tablespoon of batter into the mould's deepest part. Repeat until all the shell moulds are full. Make sure that you don’t level off the batter in the pan. Scoop it in and leave it.Place the Madeleine pans in the oven and bake for 8-10 minutes. I turn them at 8 minutes to ensure they brown evenly. Bake until golden on top, browned along the edges and risen in the middle.
Remove the pans from the oven and set them aside to cool for ten minutes. Give the pan a jiggle, and they should pop right out. Use a butter knife and run it gently along the edge if they don't come out when you jiggle the pan initially. Cool the Madeleines on a wire wrack.
To make the glaze, sift the powdered icing sugar into a medium-sized bowl and add 2 tablespoons of orange juice. Whisk together until smooth. The glaze should be thick enough to coat the back of a spoon.
Once the Madeleines are cooled, then dip the scallop side into the glaze and set onto the wire rack or baking paper for the excess to drip off. Repeat with the remaining Madeleines— alternatively, dust with powdered icing sugar. Serve immediately.
How to store: They are best served fresh on the same day as baking. However, store in an airtight container for 2 to 3 days. To freeze: Allow the Madeleines to come to room temperature, wrap in baking paper and store in an airtight container. Freeze for up to one month. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving. Alternatives: Instead of orange, you can use grapefruit zest and juice or even lime for a Summer alternative! Blood oranges provide a beautiful natural pink colour to the glaze.Tips: Whip the eggs and sugar for five minutes minimum to allow it to aerate. Once the batter has been mixed, then refrigerate for the required time. This chills the butter and hydrates the flour, and when placed on the cold pan and into the hot oven, it will help the madeleines rise in the centre.