Sugar Cookies are to American baking as Madeleines are to French. At least for me.
So many possibilities! I love making these delightful cuties because they lend themselves to a myriad of flavor creations. I mean, I’ve seen everything from traditional lemon to Nutella, green tea, cappuccino, and honey. Plus, they’re just adorable really.
For the holidays, I tried my hand at some orange spice madeleines and mannnn were they great. Oh and I dipped them in chocolate. Holla!
There’s a few tricks to know when making madeleines. First, it’s a must to have your eggs at room temperature (better volume, better mixing, better batter). To do this fairly quickly, crack your eggs, whisk, and place in a small bowl. Fill a larger bowl with warm water, place the egg bowl on top, and stir occasionally while prepping your other ingredients.
When you’re ready to use your eggs in combination with the sugar, beat mixture on high for about 5 minutes. When the attachment is lifted, the egg mixture should leave a frothily delicious trail behind.
Easily fold in the dry ingredients just until combined, about 30 seconds. Before baking, let the batter rest in the frigo for about 30 minutes to achieve maximum madeleine perfection.
This is a great base line recipe for any future madeleine adventures you may have! Swap out the orange zest and cinnamon for anything and everything you choose.
Orange Spice Madeleines
Yield: 2 dozen Prep Time: 15 minutes Bake Time: 8-10 minutes
1 large egg
1 large egg white
1/4 teaspoon grated orange peel
1 cup whole wheat or white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (or 1 1/2 tablespoons of lemon juice + scant 1/2 cup of milk)
3 tablespoons canola oil
3/4 cup sugar
1 teaspoon vanilla extract
1/2 to 1 cup semi-sweet chocolate chips, optional*
1. To warm eggs, crack, whisk, and place in a small bowl. Fill a larger bowl with warm water, place the egg bowl on top, and stir occasionally while prepping your other ingredients.
2. Sift flour, baking powder, baking soda, salt and cinnamon into a mixing bowl and set aside.
3. Combine buttermilk and oil in a small bowl and set aside.
4. Take the egg bowl off the water. Place eggs and sugar in a large mixing bowl and beat on high speed until the mixture is thickened and pale, about 5 minutes (the beaters should leave a ribbon trail when lifted).
5. Mix in vanilla and orange zest.
6. Alternately fold the dry ingredients and the buttermilk mixture into the egg mixture with a rubber spatula, about 3 additions of dry ingredients and 2 additions of liquid.
7. Chill batter in the refrigerator for 30 minutes.
8. Preheat oven to 400°F and coat a madeleine pan with cooking spray.
9. Drop the batter by into the prepared pan, filling each depression about three-quarters full (you will use about half of the batter). Place remaining batter back in the refrigerator.
10.Bake until a toothpick inserted comes out clean, 8-10 minutes. Loosen the cakes from the pan and invert onto a rack to cool. Clean pan, fill with remaining batter, and bake.
*For the chocolate coating, heat 1/2 to 1 cup of semi sweet chocolate chips in the microwave in thirty second increments. Stir until melted. Dip the tips of the madeleines in the chocolate and set aside to cool.