Orange-Cardamom Madeleines
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Martha Stewart Living, May Summer 2006
- Yield Makes 2 dozen
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Ingredients
- 1/4 cup (1/2 stick) unsalted butter, plus more for pan
- 1 tablespoon good-quality honey
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 3/4 cup confectioners' sugar
- 1 teaspoon finely grated orange zest, plus 2 tablespoons strained orange juice
Directions
- Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
- Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
- Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, and refrigerate 30 minutes.
- Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies onto rack, and let cool completely.
- Make the orange glaze: Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.
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Liz_M,I have had Madeleines 'dry" too. Like to dip into a creamy chocolate sauce and allow to dry on parchement paper.Or rack w/parchement under to catch chocolate.If prepare before me,tell us All how it worked,Thanks!
I absolutely loved the flavors, but felt that the butter/flour ratio was a little off. Mine turned out a little too dry for what I expect in a madeleine.
These came out really well. A hit at work!
do you need the mold to make these?
OH MY GOD! These cookies are like little heavenly cakes!! You will eat five in a row, alone, when no one is looking...... double the recipe! They are pretty easy to make, you don't even need a mixer. I didn't even have the orange zest, I improvised with some lemon and orange essence instead and it was fabulous.
Once you put that light glaze on them, let them sit and it becomes the most decadent little treat!!