Citrus Infusion Madeleines
Indulge in the delightful experience of Citrus Infusion Madeleines, exquisite buttery cake-like cookies that are perfectly baked to golden perfection. Infused with vibrant orange zest, these tender treats are light and flavorful, making them the perfect accompaniment for afternoon tea or a special dessert. Best served warm, they boast a soft, spongy texture that melts in your mouth. Prepare a batch to share with friends or savor them yourself, as these madeleines are quite irresistible! Just ensure to generously butter and flour your shell-shaped pans to prevent these delicate delights from sticking. This recipe yields 12 madeleines, but feel free to double it for a larger gathering. In my experience, they disappear quickly — just ask my friends who polished off 10 in no time, and I managed to sneak away with just 2!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Large Eggs
2 (beaten)
Granulated Sugar
1/2 cup (measured)
Salt
1/4 teaspoon (measured)
Vanilla Extract
1/2 teaspoon (measured)
Almond Extract
1/4 teaspoon (measured)
All-Purpose Flour
1/2 cup (sifted)
Orange Zest
1 teaspoon (freshly grated)
Unsalted Butter
1/4 cup (melted and cooled)
Confectioners' Sugar
to taste (for dusting)
Instructions
1
Preheat the oven to 375°F (190°C) and position a rack in the middle.
2
Generously brush room-temperature butter over each mold in a madeleine pan, ensuring to butter every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Tap the pan gently upside down to remove any excess flour.
3
In a large mixing bowl, combine the eggs, granulated sugar, and salt. Using an electric mixer, beat the mixture on medium-high speed for about 5 minutes, or until it becomes pale, thick, and fluffy. Mix in the vanilla and almond extracts.
4
Gently sprinkle the sifted flour over the egg mixture and mix on low speed until just incorporated.
5
Using a rubber spatula, carefully fold in the orange zest, followed by half of the melted butter. Once blended, fold in the remaining melted butter until just combined.
6
Using a heaping tablespoon, divide the batter evenly among the 12 prepared molds.
7
Bake in the preheated oven for 8 to 12 minutes, or until the tops are springy to the touch and lightly golden.
8
Once baked, remove the pan from the oven and invert it over a wire rack. Rap the pan gently on the rack to release the madeleines; if any stick, loosen the edges with caution using your fingers.
9
Allow the madeleines to cool on the rack for 10 minutes before dusting the tops with confectioners' sugar using a fine-mesh sieve. Serve warm, or store covered at room temperature for up to 3 days. For reheating, place them in a 250°F (120°C) oven until warmed through and dust again with confectioners' sugar before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Citrus Infusion Madeleines?
Citrus Infusion Madeleines are buttery, cake-like cookies infused with orange zest, known for their soft, spongy texture and golden shell shape.
How many madeleines does this recipe make?
This recipe yields a batch of 12 madeleines.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
Where should I position the oven rack?
The oven rack should be positioned in the middle.
How do I prepare the madeleine pan to prevent sticking?
Generously brush room-temperature butter over every ridge of the molds, dust with flour, and tap the pan upside down to remove excess flour.
How long should I beat the eggs and sugar?
You should beat the eggs, granulated sugar, and salt on medium-high speed for about 5 minutes until the mixture is pale, thick, and fluffy.
What extracts are needed for this recipe?
The recipe requires 1/2 teaspoon of vanilla extract and 1/4 teaspoon of almond extract.
How should the flour be added to the batter?
Sift the all-purpose flour and sprinkle it over the egg mixture, then mix on low speed until just incorporated.
What type of citrus is used in the Madeleines?
The recipe uses 1 teaspoon of freshly grated orange zest.
How is the butter incorporated into the batter?
Fold in the orange zest and half of the melted butter with a rubber spatula, then fold in the remaining melted butter until just combined.
How much batter goes into each mold?
Use a heaping tablespoon to divide the batter evenly among the 12 molds.
What is the baking time for madeleines?
Bake the madeleines for 8 to 12 minutes.
How can I tell when the madeleines are done?
They are finished when the tops are springy to the touch and lightly golden.
What is the best way to remove them from the pan?
Invert the pan over a wire rack and rap it gently to release them; use your fingers to loosen any that stick.
How long should I wait before dusting with sugar?
Allow the madeleines to cool on the rack for 10 minutes before dusting.
What type of sugar is used for the topping?
Confectioners' sugar is used for dusting the tops of the baked madeleines.
How are these madeleines best served?
They are best served warm, ideally with afternoon tea.
How should I store leftover madeleines?
Store them covered at room temperature for up to 3 days.
What is the reheating instruction for madeleines?
Reheat them in a 250°F (120°C) oven until warmed through and dust again with confectioners' sugar.
Can I double this recipe?
Yes, the recipe can easily be doubled for larger gatherings.
Does the butter for the batter need to be room temperature?
The butter for the batter should be melted and then cooled before being folded in.
What ingredients are in the madeleines?
The ingredients include eggs, granulated sugar, salt, vanilla extract, almond extract, all-purpose flour, orange zest, unsalted butter, and confectioners' sugar.
Is the flour sifted before adding?
Yes, the recipe specifies using 1/2 cup of sifted all-purpose flour.
What speed should I use for mixing the flour?
The flour should be mixed on low speed until just incorporated.
What type of eggs are used?
The recipe calls for 2 large beaten eggs.
How much orange zest is required?
The recipe requires 1 teaspoon of freshly grated orange zest.
What kind of pan is used for this recipe?
A specialized shell-shaped madeleine pan is required.
Is salt used in this recipe?
Yes, 1/4 teaspoon of salt is added to the egg and sugar mixture.
What is the origin style of this recipe?
This is a French-inspired recipe for traditional madeleine cookies.
How much granulated sugar is in the batter?
The recipe uses 1/2 cup of granulated sugar.