Classic Orange Blossom Madeleines
Classic Orange Blossom Madeleines
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon orange blossom water
- 1 teaspoon orange zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar, for dusting
- butter, for greasing molds, as needed
- all-purpose flour, for dusting molds, as needed
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 2
In a separate large bowl, whisk the large eggs and granulated sugar together until light and fluffy, about 2-3 minutes. The mixture should be pale yellow and slightly thickened.
⏱️ 3 min
- 3
Gently fold the dry ingredients into the egg mixture in two additions, mixing until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 2 min
- 4
Stir in the melted and cooled unsalted butter, orange blossom water, and orange zest until fully incorporated. The batter will be thick.
⏱️ 2 min
- 5
Cover the bowl with plastic wrap and refrigerate the madeleine batter for at least 1 hour. This chilling step is crucial for developing the madeleines' characteristic hump and flavor.
⏱️ 1 min
- 6
Preheat your oven to 375°F (190°C). Grease and flour your madeleine molds thoroughly, ensuring every crevice is coated to prevent sticking.
⏱️ 5 min•🌡️ 375
- 7
Spoon about 1 tablespoon of batter into the center of each madeleine mold. Do not spread the batter; it will spread on its own during baking.
⏱️ 3 min
- 8
Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have developed their signature hump. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 375
- 9
Remove the madeleines from the oven and immediately invert them onto a wire rack to cool completely.
⏱️ 1 min
- 10
Once cooled, dust the madeleines with powdered sugar before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Orange Blossom Madeleines
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon orange blossom water
- 1 teaspoon orange zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar, for dusting
- butter, for greasing molds, as needed
- all-purpose flour, for dusting molds, as needed
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 2
In a separate large bowl, whisk the large eggs and granulated sugar together until light and fluffy, about 2-3 minutes. The mixture should be pale yellow and slightly thickened.
⏱️ 3 min - 3
Gently fold the dry ingredients into the egg mixture in two additions, mixing until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 2 min - 4
Stir in the melted and cooled unsalted butter, orange blossom water, and orange zest until fully incorporated. The batter will be thick.
⏱️ 2 min - 5
Cover the bowl with plastic wrap and refrigerate the madeleine batter for at least 1 hour. This chilling step is crucial for developing the madeleines' characteristic hump and flavor.
⏱️ 1 min - 6
Preheat your oven to 375°F (190°C). Grease and flour your madeleine molds thoroughly, ensuring every crevice is coated to prevent sticking.
⏱️ 5 min•🌡️ 375 - 7
Spoon about 1 tablespoon of batter into the center of each madeleine mold. Do not spread the batter; it will spread on its own during baking.
⏱️ 3 min - 8
Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have developed their signature hump. The exact baking time may vary depending on your oven.
⏱️ 12 min•🌡️ 375 - 9
Remove the madeleines from the oven and immediately invert them onto a wire rack to cool completely.
⏱️ 1 min - 10
Once cooled, dust the madeleines with powdered sugar before serving.
⏱️ 1 min