Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, lightly crunchy outside and fluffy and soft inside. Because recently I discovered how to bake them perfectly keep creating more flavours. And in blood orange season this was the natural choice. And here we have: orange (also in colour) madeleines with orange icing (pink in colour). Only natural flavours and colours, full taste and pleasure. Enjoy!
18 pieces bigger madeleines or 24 standard sized
- ½ cup + 1 teaspoon (120 g) butter, melted
- 1 tablespoon blood orange zest
- 2 tablespoons (30 ml) blood orange juice
- ½ cup minus 1 tablespoon (90 g) sugar
- 3 eggs
- 1 egg yolk
- ½ cup + 2 tablespoons (100 g) all purpose flour
- 6 tablespoons (60 g) almond flour
- 1 ¼ teaspoons baking powder
- pinch of salt
- ½ cup (100 g) icing sugar
- 2 tablespoons blood orange juice
Melt the butter. Remove from the heat, add blood orange zest and juice. Set aside.
In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder and salt. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.
Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 15 minutes (bigger and ticker madeleines) or 10 minutes (standard sized). They should be set and springy when touched in the center. Cool on a wire rack.
Icing: beat icing sugar and orange juice until smooth, thick but still liquid mixture. Dip each cookie in to cover half of the surface with icing. Place to the wire rack to set.