Simple or citrus-flavored orange scented madeleines, naturally like oranges. I love making them for family and friends on festive days especially.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons, Fall, Winter
- Energy 343.58 (Kcal)
- Carbohydrates 38.82 (g) of which sugars 23.28 (g)
- Proteins 4.83 (g)
- Fat 19.82 (g) of which saturated 12.47 (g)of which unsaturated 7.25 (g)
- Fibers 0.50 (g)
- Sodium 28.25 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 2/3 cup sugar
- 1 cup all-purpose flour
- 9 tbsp butter
- 1 tsp baking powder
- 1 orange (grated zest)
Tools
- Mold madeleine
- Stand Mixer
- Spatula
Steps
Prepare the melted butter and sifted flour.
In the stand mixer, cold sugar and eggs, whisk until they become soft and frothy, then add the rest of the ingredients: the grated orange zest, the flour with baking powder, and naturally the melted butter,
using two tablespoons distribute the batter into the madeleine mold.
Bake the madeleines in a preheated oven at 374°F for 10/12 minutes.
Here they are ready and hot, the orange scented madeleines, dust with powdered sugar before serving them.
About Madeleines
In northeastern France, precisely in Commercy, famous shell-shaped pastries originated. In the 18th century, Louis XV tasted them, fell in love with them, and named them after the pastry chef who created them, Madeleine Paulmier.
In northeastern France, precisely in Commercy, famous shell-shaped pastries originated. In the 18th century, Louis XV tasted them, fell in love with them, and named them after the pastry chef who created them, Madeleine Paulmier.
