If for some reason an orange soufflé wanted to be transformed into a cookie, it would turn into these orange madeleines. They are so light, fluffy, and flavored with Cointreau, and clementine zest, and then topped with a bourbon glaze that is quite possibly one of the best things I’ve ever tested. Stay tuned for tons of recipes with a bourbon glaze.
These are so easy to make, I used an amazing method that I read about in Yotam Ottolenghi and Helen Goh’s cookbook Sweet. If you haven’t checked this cookbook out, you definitely should. Its recipes are so delicious and the writing is so clear and approachable. Anyway, they beat their madeleine mixture in a food processor so that they last longer and it’s so much easier than whisking everything to death.
After blending the mixture in a food processor it needs to rest for an hour in the fridge. Then after that its a super short baking time, just 9-10 minutes.Print