Orange Blossom Honey Madeleines Recipes
ORANGE MADELEINES
This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 36
Number Of Ingredients 8
Steps:
- Butter and flour madeleine molds thoroughly. Set aside. Preheat oven to 350 degrees.
- Melt butter and let cool.
- Beat together eggs, salt, and sugar until very light and fluffy. Beat in vanilla and orange-flower water. Fold in flour, then the melted butter and orange zest.
- Pour batter into molds almost to the top. Bake for 10 minutes, or until cakes are firm in the center. Let cool for 1 minute in molds, then turn out onto racks.
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- Preheat the oven to 350°F. Grease a madeleine pan with a couple tablespoons of melted butter. Prepare the molds by sprinkling some flour in the pan; shake the pans from side to side and dump excess flour (preparing the pan like this will prevent the madeleines from sticking).
- To a large bowl, or the bowl of a stand mixer, add the eggs. Beat on medium speed until the eggs are a lighter yellow and foamy - about 3 minutes.
- Add the granulated sugar, honey, allspice, orange zest, and vanilla extract. Note: You might need to warm the honey for 10 to 15 seconds in the microwave to make it pourable. Beat the mixture on medium speed until everything is combined.
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- Cook 6 Tbsp. plus 1 tsp. butter, 2 tsp. honey, and saffron threads (if using) in a small saucepan over low heat until butter is melted. Let cool to room temperature.
- Scrape vanilla seeds into a food processor; discard pod. Add eggs, sugar, and orange zest and process until smooth and combined. Sift baking powder, salt, and ½ cup plus 1 tablespoon plus 1½ teaspoons flour into a small bowl, then add to egg mixture. Pulse a few times just to combine. Add honey mixture. Process once more, then pour batter into a small bowl. Cover with plastic wrap and chill 1 hour.
- Preheat oven to 400°. If using metal madeleine pans, brush molds with melted butter and dust liberally with flour. Silicone pans should not need any greasing or flouring, but you can lightly brush with a little melted butter, if you like. Tap to ensure molds are dusted, shaking off excess flour.
- Spoon a heaping teaspoon of batter into each mold; it should rise two-thirds of the way up the sides of the molds. If you only have 1 madeleine pan, chill remaining batter (you'll need to wash and dry pan before greasing and flouring again).
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