French Madelines are one of my favorite things to bake because they are so incredibly easy and taste delicious! All you need is the special pan to get the pretty shell shape. This recipe that I have adapted over time has just enough orange zest and all the good buttery flavor. Perfect to help beat the winter blues!
Orange Blossom Madelines
Preheat oven to 350 degrees
- 1 stick unsalted butter melted and cooled (you will need an additional tablespoon of melted butter for brushing pans)
- 3 Large Eggs
- 2/3 cup granulated sugar
- 1 teaspoon Madagascar bourbon vanilla extract (I use this, but regular pure vanilla extract works fine too)
- 1 teaspoon pure orange extract
- 1 teaspoon fresh grated orange zest
- 1/4 tsp ground cinnamon
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners’ sugar, for dusting
In the bowl of a mixer fitted with the paddle attachment, beat the eggs, sugar, vanilla and orange extract on medium speed for 3 minutes, or until light yellow and fluffy. Add one stick of melted and cooled butter, then add the orange zest, mix until combined. Sift together the cinnamon, flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Mix on low, scraping down the bowl as you go.
Lightly brush the madeline pan with melted butter. With a tablespoon drop the batter into the pan until each shell is almost full. Bake for 10 – 12 minutes or until they spring out of the pan with ease. Remove from pan and lightly dust with powdered sugar.
Photos by Torrey Fox