I cleaned up my kitchen cabinets over the weekend and found my madeleine pan that I hadn’t used in a hot minute. I got really excited to test out a new recipe on it, and started dreaming up all the best madeleine taste combinations. JD requested chocolate dipped, so I finally landed on chocolate dipped orange madeleines and boy are they worth the effort! In fact, I’m including a warning with this recipe - it is impossible to eat just one!
Here re the ingredients -
1/2 cup orange juice
1/3 cup orange zest
1/2 cup sugar
1 cup flour
1/2 tsp baking powder
1/2 tsp course salt
1 stick butter, melted (plus the amount you need to butter your pan)
1/2 tsp vanilla
1 cup milk chocolate chips
1 tbsp olive oil
pinch of sea salt
First, simmer the orange juice on the stove in a fry pan until it is reduce by half.
Whip together the eggs and sugar (I used a stand mixer) until the batter is pale and thick enough to fall in ribbons; about ten minutes.
In a separate bowl whisk together the flour, baking powder and salt. Fold these dry ingredients into the batter, being careful not to overtax. Fold in orange juice reduction, orange zest, melted butter and vanilla.
Refrigerate batter at least two hours (overnight is fine). Preheat oven to 350 while the batter stands at room temperature. Genergously butter your madeleine pan and spoon in batter until the cups are 3/4 full. Bake for 10 minutes. Remove from pan and let cool.
Melt the chocolate chips by microwaving them for 30 seconds a time until melted. Stir in the olive oil and salt. Dip the madeleines in the chocolate and let cool on parchment paper.
Have you had madeleines before? Do you love them too?