Description
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
Units
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For the madeleines:
- 6 tablespoons unsalted butter
- 1 teaspoon honey
- 2 large eggs
- 1/3 cup + 1 tsp granulated sugar
- Seeds scraped from 1/4 of a vanilla pod or 1 teaspoon vanilla extract.
- Zest from 1 orange
- 2 tsp orange liqueur like Grand Marnier or Cointreau
- 1/2 cup +1 tbsp all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp bourbon
Instructions
- Melt the butter and honey in a saucepan or microwave and set aside and allow it to come to room temperature.
- 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.
- Transfer the mixture into a bowl, cover with plastic wrap, and let it rest in the fridge for 1 hour.
- Pre-heat the oven to 400 degrees.
- 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.
- Bake for 9-10 minutes and until the edges of the madeleines have browned.
- Let the madeleines cool for a few minutes, and then use a knife to remove them from their molds gently.
For the glaze:
- 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.