Orange Scented Madeleines/Madeleinette Fior D'Arancio
Madeleines, those tender, dainty tea cakes shaped like a scallop are said to be French in origin; after all they do have a French name but they are also popular in places like Como and Torino. To make them you need a madeleine pan or two, found in cake making supply shops or on line in bakeware catalogs.
MAKES 4 DOZEN
- 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 was featured on Season 21 - Episode 2108.