Recipe of the Week: Orange Madeleine Cookies
These are one of my favorite cookies. Delicate and delicious, they are a must for any occasion and perfect for a hostess gift. I love making them ahead and freezing them to keep them super fresh. You can flavor them with lemon, vanilla, coffee or chocolate. Makes 24 cookies. (Chef tip: Make sure that you butter and flour the pan well because they tend to stick.)
8 tablespoons unsalted butter
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
3 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon freshly squeezed orange juice
1 tablespoon orange zest, finely minced
In a small heavy saucepan, heat the butter over medium heat just until very light golden brown and fragrant, about five minutes. Remove from the heat and let cool until tepid.
In a small bowl, using a wire whisk, stir together the flour, baking powder and salt until well blended.
In a large bowl, using a hand-held 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. Lower the speed to medium and beat in the orange juice and zest.
Using a large rubber spatula, fold the flour mixture into the beaten eggs in three additions. Fold in the cooled melted butter in three additions. Cover and refrigerate for 20 minutes until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees. Generously butter and flour two 12-mold madeleine pans. Dust the molds with flour and tap out the excess. Drop a generous tablespoon of batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the typical “humped” appearance of the madeleine.)
Bake the madeleines for 12-15 minutes, until the edges are golden brown and the centers spring back when lightly touched; switch the positions of the pans halfway through the baking time for even baking.
Remove the pans from the oven and tap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides up to wire racks to cool. The madeleines can be store in an airtight container at room temperature for two to three days, or frozen, well wrapped, for up to one month.