Recipe courtesy of David Rosengarten


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  • Level: Easy
  • Yield: 12 each



  1. Preheat oven to 375 degrees. Heavily butter madeleine mold including outer edges and chill. In bowl of electric mixer beat eggs with sugar for 6 to 8 minutes or until mixture falls in a ribbon when beater is lifted. Stir in grated orange rind and orange juice. Sift flour over mixture, one-fourth at a time and fold in lightly with a rubber spatula. Add butter in a stream, folding it in and making sure that no butter remains at the bottom of the bowl. Spoon batter into prepared madeleine mold, filling each indentation two-thirds full and arrange mold on baking sheet. Bake in lower third of oven for 10 minutes or until golden brown at the edges. Turn them out onto a rack and let cool to warm.;