While I didn't get to go to an exotic island for spring break, I did get to go home to San Fran and help my parents move into our newly remodeled house (with a new kitchen!). Needless to say, I spent much of my week playing in our new kitchen. I had been craving madeleines all semester, so I decided to bake some orange madeleines to break in the new Thermador oven. The orange zest is a refreshing take on the classic madeleine.
These madeleines give a hint of orange. If you want a more overwhelming orange flavor, you can add more zest and juice.
A Hint of Orange Madeleines Recipe (modified from www.joyofbaking.com)
1/2 cup (113 grams) unsalted butter, melted
1 cup (140 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
3/4 cup (150grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 1/2 teaspoon minced orange zest
1 teaspoon fresh orange juice
Note: If you make miniature madeleines, reduce the baking time to about 7-9 minutes.
First, melt the butter and allow it to cool while you make the batter.
In a small bowl place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract, orange zest, and orange juice and beat to combine.
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes or (8 to 10 minutes in a convection oven), until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
When serving dust with confectioners sugar.