Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Orange-Cardamom Madeleines 3.6 (57) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Photo: Justin Bernhaut Yield: 2 dozen These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing. Ingredients ¼ cup (½ stick) unsalted butter, plus more for pan 1 tablespoon good-quality honey 1 teaspoon pure vanilla extract ¾ cup all-purpose flour 1 teaspoon baking powder ¾ teaspoon ground cardamom ¼ teaspoon salt ¼ cup granulated sugar 2 large eggs ¾ 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 plasticwrap, 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 wirerack; 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. Print