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Orange Glaze

Top our Cornmeal-Honey Madeleines and Financiers with this glaze.

  • Yield: Makes 1 cup
Orange Glaze

Source: Martha Stewart Living, October 2009


  • 2 cups confectioners' sugar
  • 1/3 cup fresh orange juice, strained
  • 4 teaspoons finely grated orange zest


  1. Whisk together all ingredients until smooth. Pour over cakes. Glaze can be refrigerated for up to 5 days. Bring to room temperature, and whisk before using.

Reviews (1)

  • Sandra7824 10 Oct, 2012

    I used this for my Cardamon Madeleines.
    The glaze is light and flavourful.
    Loved it!

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