Orange Chocolate Madeleines

Madeleines are a delicious classic French cookie! The little tea cakes are baked in a special nonstick mold to form a distinctive shell pattern. The cookies traditionally have a puffy backside or a "hump".

Orange and chocolate are a fantastic combination of flavors. In our Orange Chocolate Madeleines, we’ve used big navel oranges, which are naturally sweet and juicy. Navel oranges (or winter oranges) are in season during the winter months from October to March. They taste like a hint of spring that is right around the corner. As a bonus, they are packed with vitamin C and high in fiber. The orange juice and zest help to keep the Madeleines moist.

We’ve dipped the cookies in dark chocolate, and it packs a punch in such a small bite. For more chocolate, you can add mini chocolate chips to the cookies just before baking. Use a good melting chocolate to help easily coat the finished cookie and highlight the delicate shell shape.

This is a great recipe for an intermediate level baker looking for an easy Madeleine recipe. The recipe is straightforward, but the technique itself is a good challenge!

It's essential to prepare the Madeleine mold pan with melted butter because using a baking spray can slightly alter the texture of the cookie in our experience. The Orange Chocolate Madeleines recipe makes about 24 cookies, so after baking the first batch and releasing the cookies, wash and prepare the mold pan, and bake the remaining Madeleines. You can make the Madeleine batter in advance, just transfer the batter into a plastic bag and store for 4 hours up to a day in the refrigerator.

Orange Chocolate Madeleines freshly baked

Our Orange Chocolate Madeleines start by preparing the pan. Generously brush melted butter into the wells. Mix together the dry ingredients and set aside. Next combine the sugar and zest together for one minute so it releases the fruit’s oil. Add the juice and eggs and beat until smooth and satiny, about 7-10 minutes. This is a critical step to help create the springy texture of the Orange Chocolate Madeleines. Add the melted butter, mix and then fold in the dry ingredients by hand. If desired you can chill the batter for 1 hour, up to a day.

Orange Chocolate Madeleines before taking a dip in dark chocolate

Carefully fill the wells of the prepared Madeleine pan about 3/4 way full, smoothing to flatten the tops. Gently tap the pan on the counter to release any air bubbles. Bake until just golden brown but do not overbake. Release and cool the Madeleines completely.

To decorate the Orange Chocolate Madeleines, use a good quality melting chocolate. Melt the chocolate and dip the room temperature Madeleines as shown in the picture. Just as the chocolate begins to set, decorate with sprinkles or orange zest.

Serve the Orange Chocolate Madeleines with a cup of hot tea or coffee. The cookies are best eaten the same day as baking.

Yield: 24 cookies

Author: Stacey Berk

Madeleines are a delicious classic French cookie! The little tea cakes are baked in a special nonstick mold to form a distinctive shell pattern. Orange and chocolate are a fantastic combination of flavors. In our Orange Chocolate Madeleines, we’ve used big navel oranges, which are naturally sweet and juicy. As a bonus, they are packed with vitamin C and high in fiber. The orange juice and zest help to keep the Madeleines moist.

prep time: 25 Mcook time: 8 Mtotal time: 33 M

ingredients:

To Prepare the Pan

2 tablespoons of melted butter, cooled slightly

For the Madeleines

1/2 cup of granulated sugar
Juice and zest of a large orange
4 eggs, room temperature
1 stick of melted butter, cooled slightly
1 cup of all-purpose flour
1/4 teaspoon of baking powder
1/8 teaspoon of salt
1 cup of melting dark chocolate melting wafers (or chocolate chips)
Sprinkles or 1-2 tablespoons of orange zest to decorate

instructions:

How to cook Orange Chocolate Madeleines

Preheat the oven to 350F. Generously brush melted butter into the wells of a Madeleine pan. You will use one tablespoon of melted butter both times you fill the Madeleine pan.
In a medium bowl, mix together the flour, baking powder and salt, set aside.
In a stand mixer fitted with a paddle attachment, mix the sugar and zest together for one minute so it releases the fruit’s oil. Add the juice and eggs and beat until smooth and satiny, about 7-10 minutes on medium high. Add the melted butter and mix for one minute. Fold in the dry ingredients by hand, scraping down the bowl as needed. If desired you can chill the batter for 1 hour, up to a day.
Using a tablespoon, carefully fill the wells of the prepared Madeleine pan about 3/4 way full, smoothing to flatten the tops. Gently tap the pan on the counter to release any air bubbles. Bake for 8-10 minutes or until golden brown, rotating halfway through the bake time. Do not overbake. Place the pan on a cooling rack for 5 minutes and release the Madeleines. Cool completely.
For the decoration, prepare a sheet pan with parchment paper and top with a cooling rack. Melt the chocolate in intervals of 30 seconds via the microwave and stir until melted and glossy. Dip the room temperature Madeleines as shown in the picture, placing each cookie on the rack as they set. As the chocolate begins to set, decorate with sprinkles or orange zest.

NOTES:

• You can make the Madeleine batter in advance, just transfer the batter into a plastic bag and store for 4 hours up to a day in the refrigerator.
• The Orange Chocolate Madeleines are best eaten the same day as baking. Store for 1-2 days in the refrigerator. • For more chocolate, add mini chocolate chips to the batter! After filling the mold pan with batter, add mini chocolate chips to the cookies. Sprinkle about 1/4 teaspoon of mini chocolate chips on each cookie and lightly press to flatten. Use about 1/2 cup of mini chocolate chips total. • If you would like to skip the decoration, simply dust the cooled Madeleine’s with powdered sugar. • If you don't have a Madeleine pan, you can use a mini muffin pan instead.

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