French Orange Madeleine

On Friday evening I set out to bake madeleines with my sister but realized I had forgotten to buy lemons. Disappointed but determined, I hunted through my fringe trying to look for an alternative, and found an orange. Perfect! Let's try orange zest.

As the batter came together, the kitchen filled with a bright, citrusy aroma. When the madeleines emerged from the oven, golden and delicate, I took a bite and was amazed. My eyes were glowering with light. The orange zest added a unique sweetness and floral depth that was so unexpected but delightful.

Since that day, I’ve never gone back to making the 'ordinary' lemon madeleines. My orange-flavored version has become one of my signature recipes, and every time I bake them, I think back to that Friday evening when a simple mistake led to something unexpectedly wonderful.

Ingredients:

  • ½ cup (60g) cake flour
  • ½ teaspoon baking powder
  • 1 large egg
  • ¼ cup (60g) granulated sugar
  • Zest of one orange
  • 2 teaspoons vanilla extract
  • 4 tablespoons (60g) unsalted butter, melted
  • Confectioners’ sugar, for dusting

Instructions:

  1. Prepare the Oven and Pan:

    • Position a rack in the lower third of the oven and preheat to 400°F (200°C).
    • Generously butter a 12-mold madeleine pan to prevent sticking.

  2. Mix Dry Ingredients:

    • Sift together the cake flour and baking powder in a bowl; set aside.

  3. Combine Wet Ingredients:

    • In a separate bowl, using an electric mixer, beat the egg, granulated sugar, orange zest, and orange blossom water on medium speed for about 30 seconds.
    • Increase the mixer speed to high and continue beating until the mixture becomes very thick and has quadrupled in volume, approximately 10 minutes.

  4. Incorporate Dry Ingredients and Butter:

    • Gently fold the sifted flour mixture into the egg mixture using a rubber spatula, being careful not to deflate the batter.
    • Once combined, fold in the melted butter until just incorporated.

  5. Fill the Molds:

    • Fill each prepared madeleine mold about three-quarters full with batter.

  6. Bake:

    • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned and the centers spring back when touched.

  7. Cool and Serve:

    • Remove the madeleines from the oven and immediately invert the pan onto a wire rack to release them.
    • While still warm, dust the madeleines with confectioners’ sugar.
    • Serve warm for the best flavor and texture.