1 cup confectioners’ sugar
2 tablespoons orange, lemon or lime juice
5 eggs, separated
1 cup sugar
1 tablespoon orange liqueur
2 tablespoons grated orange zest
5 ounces butter, melted and cooled
1 3/4 cup unbleached all purpose flour
Butter and flour 2 madeleine molds and set aside or use a butter spray
Preheat oven to 350°F.
Whisk together the confectioners’ sugar and juice in a medium size bowl until smooth and set aside, covered.
Beat the egg yolks with the sugar and orange liqueur until smooth; slowly beat in the butter and zest, then the flour, sifted a little at a time over the batter and folded in.
Separately beat the whites until soft peaks form and fold into the egg yolk batter.
Refrigerate the batter at least one hour to make it easier to work with.
Fill madeleine mold 2/3 full and bake for 12-15 minutes or until lightly browned.
Remove the madeleines from the mold and transfer them to cooling racks. Refill the molds with the remaining batter and bake as above.
Dip the tops of each madeleine in the glaze and set on cooling racks to dry.
You may also drizzle the glaze over the cookies, dust them with sifted confectioner's sugar, or sandwich two together with jam or melted chocolate.
This recipe is featured on show 2108 – Have a Cookie.
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