Photo: Emeril's Orange Madelines Recipe
Ingredients
- 4 large eggs
- 3/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon unsalted butter, at room temperature plus 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
- 2 teaspoons plus 1 cup bleached all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon orange zest, finely minced
- 1/4 pound semi-sweet chocolate, melted
Directions
Preheat the oven to 350 degrees F. Grease and flour 24 madeline molds using the teaspoon of the butter and the 2 teaspoons of the flour. In a large mixing bowl, combine the eggs, sugar and vanilla. With an electric mixer set on high speed, cream the mixture until pale and fluffy, about 10 minutes. In a small mixing bowl, combine the flour and baking powder. Add the zest and half of the flour mixture and beat on medium speed until incorporated. Add the remaining flour mixture and beat again until incorporated. Add the butter in a steady stream and continue beating until well blended. Let stand for 10 minutes. Spoon the batter into the molds so that they are two thirds full. Bake until lightly golden, 18 to 20 minutes. Remove from the oven and using a thin knife, pop them out of the pans onto a wire rack. The cookies can be served either warm or cooled and dipped in the chocolate. To dip in the chocolate, dip half of each cookie in the chocolate, letting the excess drip and place on parchment lined baking sheet. Allow the cookies sit until the chocolate sets. Serve on a serving platter.
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By robins_nest513_...
Hackettstown, NJ
on December 18, 2011
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I have been making this recipe since early 2004, in different ovens, in different states. I had tried it using dried orange peel from the jar and no one has known the difference. I have been baking them for my husband's office cookie exchange and use the chocolate for them. I prefer the classic, plain variety. A woman from France said they reminded her of home. I let my batter rest for 15-20 minutes. I also always manage to get much more than 24 cookies out of the batter! I know my current oven runs cooler than any other previous oven, so I won't even bother to check them until the 15 minute mark; bakers, know thy ovens and don't blame the recipe!
By pamsed2008_12240616
laurel, 39440
on December 17, 2011
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Tried this recipe instead of ordering from Dean and DeLuca the classic French Madelines. Was very pleased with them, but made them just plain with lemon zest. They were GREAT!!! I will say a really good nonstick madeline pan is a must. Dusted with powdered sugar....Excellent!
By blondebocagirl_...
Deerfield Beach, FL
on May 08, 2011
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I had a couple of correctable problems first batch out. First of all, I'm not a baking novice and should've known that 1 T of batter won't take 18-20 min to bake, they burned. I cut the temp to 325 and the time to 13 minutes and they were perfect. Also, I ended up with 48 not 24 cookies, which worked out since I had to throw away the first 12 that burned. I would make these again since I have the pan now, but play around with the flavor even though I love chocolate and orange together.
Read all 28 reviews