Best 2 Orange Madeleines Williams Sonoma Recipes
**Orange Madeleines: A Delightful French Treat**
Indulge in the delightful flavors of Orange Madeleines, a classic French pastry. These delicate and airy sponge cakes are infused with the vibrant essence of oranges, resulting in a burst of citrusy sweetness in every bite. With a distinctive shell-like shape, madeleines are not only a treat for the taste buds but also a feast for the eyes. This article presents a collection of Orange Madeleine recipes, offering a range of options to suit your preferences and skill level. From traditional methods to innovative variations, these recipes will guide you in creating these delectable pastries in the comfort of your own kitchen. Dive into the world of Orange Madeleines and experience the perfect balance of citrusy zest and soft, fluffy texture.
ORANGE MADELEINES (WILLIAMS SONOMA)
These are buttery spongey little cookie cakes. They are best served slightly warm. You need a special shell-shaped pan that is generously buttered and floured to prevent the delicate cookies from sticking to the pan. This recipe makes 12 but can be easily doubled. My 2 friends finished 10 of these cookies in no time flat and came looking for more. I didn't tell them that I had saved 2 for myself!
Provided by cookiedog
Categories < 30 Mins
Time 20m
Yield 12 madeleines
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven, preheat to 375°F Using a pastry brush, heavily brush room-temperature butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting pan to coat the surfaces evenly. Turn the pan upside down, tap it gently, and discard the excess flour.
- By Mixer: In a large bowl, combine the eggs, granuated sugar, and salt. Beat on medium-high speed until pale, thick, and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and mix on low speed to incorporate.
- Using a rubber spatula, gently fold in the orange zest and half of the melted butter just until blended. Fold in the remaining butter.
- Divide the batter among the 12 prepared molds, using a heaping tablespoon of batter for each mold. Bake the cookies until the top springs back when lightly touched. 8 - 12 minutes.
- Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.
- Let cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioner's sugar and serve. Alternatively, cover with plastic wrap and store at room temperature for up to 3 days. Before serving, heat the cookies in a 250F (120c) oven until warm, then dust with the confectioners' sugar.
ORANGE-CARDAMOM MADELEINES
These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
- Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
- Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plasticwrap, and refrigerate 30 minutes.
- Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wirerack; let cool slightly. Unmold cookies onto rack, and let cool completely.
- Make the orange glaze: Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.
Tips:
- Use fresh oranges. Fresh oranges will give your madeleines the best flavor. If you can, use organic oranges to avoid any pesticides or chemicals.
- Zest the oranges finely. This will help to release the oils from the orange zest and give your madeleines a more intense flavor.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making your madeleines light and airy.
- Gradually add the eggs, one at a time. This will help to prevent the batter from curdling.
- Fold in the flour and baking powder gently. Overmixing the batter will make your madeleines tough.
- Chill the batter for at least 30 minutes before baking. This will help the flavors to develop and will also make the batter easier to handle.
- Preheat the oven to the correct temperature. If the oven is too hot, your madeleines will brown too quickly and may be overcooked.
- Bake the madeleines until they are golden brown and a toothpick inserted into the center comes out clean. Overbaking will make your madeleines dry.
- Let the madeleines cool slightly before serving. This will help to prevent them from breaking.
Conclusion:
Orange madeleines are a delicious and classic French pastry that are perfect for any occasion. They are light, airy, and have a wonderful orange flavor. With a few simple tips, you can make perfect orange madeleines at home.
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