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Orange Madeleines with Bourbon Glaze

French orange madeleines in a mold with cut oranges scattered.
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5 from 3 reviews

This is the easiest recipe for french orange madeleines! It all comes together in a food processor and makes the lightest sponge cake cookies with a hint of orange. The bourbon glaze is optional, but it adds a delicious kick to these french shell-shaped cookies. 

Ingredients

For the madeleines:

  1. 6 tablespoons unsalted butter 
  2. 1 teaspoon honey
  3. 2 large eggs
  4. 1/3 cup + 1 tsp granulated sugar 
  5. Seeds scraped from 1/4 of a vanilla pod or 1 teaspoon vanilla extract. 
  6. Zest from 1 orange 
  7. 2 tsp orange liqueur like Grand Marnier or Cointreau
  8. 1/2 cup +1 tbsp all-purpose flour 
  9. 1 tsp baking powder 
  10. 1/8 tsp salt

For the Glaze:

  1. 1/2 cup powdered sugar
  2. 2 tbsp bourbon 

Instructions

  1. Melt the butter and honey in a saucepan or microwave and set aside and allow it to come to room temperature. 
  2. Put the eggs, sugar, vanilla, orange zest, and liqueur into a food processor and pulse until smooth. Add in the flour, baking powder, and salt and pulse until combined. Next, add in the melted butter mixture and mix again. 
  3. Transfer the mixture into a bowl, cover with plastic wrap, and let it rest in the fridge for 1 hour. 
  4. Pre-heat the oven to 400 degrees. 
  5. Grease a nonstick madeleine mold with butter and then generously cover with flour. Shake off excess flour. Fill each of the molds 2/3 of the way with batter. 
  6. Bake for 9-10 minutes and until the edges of the madeleines have browned.
  7. Let the madeleines cool for a few minutes, and then use a knife to remove them from their molds gently.

For the glaze:

  1. Mix the powdered sugar and bourbon together with a fork and drizzle over cooled madeleines. 

Notes

  • Let the butter and honey cool before adding to the egg mixture.
  • If you don't have a food processor and blender works as well.
  • Don't skip the resting step; it makes all the difference. 
  • Use a nonstick madeleine pan if you can. If you can't, grease your mold very, very well. 
  • Generously coat the pan with butter and flour. These cookies can get stuck if the mold is not greased enough. 
  • If you don't want a bourbon glaze, mixing the powdered sugar with the juice from the orange is a delicious alternative.

Find it online: https://thegandmkitchen.com/orange-madeleines-with-bourbon-glaze/