Blood orange madeleines
Madeleines are traditional small French sponge cakes with a distinctive shell like shape. I have been experimenting with them, but could never find a recipe for the perfect sponge. I love the madeleines that Cafe Boulud serves as part of their petit fours and I finally found Daniel Boulud's recipe on Bon Appetit. I have tweaked the recipe a tiny bit, but kept the method the same. I have substituted double acting baking powder for regular baking powder to give the madeleines the extra bump and used the zest of blood oranges instead of regular oranges. Also substituted orange blossom honey to carry through the orange theme. And finally I made these heavenly little pillows. Note: You need special madeleine pans to make these.
Ingredients
1 teaspoon double acting baking powder
½ teaspoon kosher salt
¾ cup all-purpose flour, plus more for dusting
2 large organic eggs
⅓ cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon orange blossom honey
2 teaspoons finely grated blood orange zest (from 2 blood oranges)
6 tablespoons (¾ stick) unsalted butter, melted, warm
Confectioners sugar
Equipment
One 12-cake regular madeleine pan. I used a non-stick pan. If not using a non-stick pan, spray with a vegetable spray before using.
Method
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| Blood orange madeleines |
1 teaspoon double acting baking powder
½ teaspoon kosher salt
¾ cup all-purpose flour, plus more for dusting
2 large organic eggs
⅓ cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon orange blossom honey
2 teaspoons finely grated blood orange zest (from 2 blood oranges)
6 tablespoons (¾ stick) unsalted butter, melted, warm
Confectioners sugar
Equipment
One 12-cake regular madeleine pan. I used a non-stick pan. If not using a non-stick pan, spray with a vegetable spray before using.
Method
- Whisk baking powder, salt, and flour in a small bowl.
- Whisk eggs, granulated sugar, light brown sugar, honey, and blood orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour. i used a freezer bag since it is thicker than a regular ziploc bag.
- Preheat oven to 400°. Lightly dust the madeleine pan with flour. Snip 1 corner of freezer bag and pipe batter into each mold, filling two-thirds full. You will have enough batter for 4 more!
- Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 7 - 8 minutes.
- With a non-stick pan, the madeleines will literally slide off. Dust with powdered sugar and serve warm.
- Do Ahead: Batter can be made 1 day ahead. Keep chilled.
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