Sweet Orange Madeleine Cookies

These classic French madeleines are lusciously soft and buttery, infused with fresh orange zest and juice, then finished with a half-dip in chocolate and a sprinkle of zest for a bright, elegant treat.

Recipe Information

Total Time:

Yield:

18 cookies

Ingredients

1¼ cups unsalted butter, melted

4 large eggs, at room temperature

1 cup granulated sugar

2 tablespoons orange zest, divided

1 tablespoon fresh orange juice

1 tablespoon vanilla extract

½ teaspoon coarse kosher salt

2 cups all-purpose flour

½ teaspoon baking powder

1 (10-ounce) package chocolate-flavored melting wafers

Directions

For batter, in a medium microwave-safe bowl, microwave butter on HIGH for 1 to 1½ minutes or until melted; set aside.
In a large mixing bowl, beat eggs and sugar with an electric mixer on medium-high for 5 to 8 minutes or until pale yellow and thickened. Beat in 1 tablespoon orange zest, orange juice, vanilla and salt until combined.
In another medium bowl, whisk together flour and baking powder. Transfer to a flour sifter or fine-mesh sieve. Sift one-third flour mixture over egg mixture; gently fold in. Repeat two more times with remaining flour mixture.
Spoon about ½ cup of the batter into the melted butter; stir until well combined. Fold butter mixture into remaining batter. Cover and chill for 4 hours or up to 24 hours.
Place madeleine pans with at least 18 (3-inch) madeleine molds in refrigerator for at least 1 hour.
Preheat oven to 400°F. Spoon 3 tablespoons batter into each chilled madeleine mold; do not spread batter in molds.
Bake for 8 to 10 minutes or until edges are very lightly browned and centers are puffed and set. Cool in pans on wire racks for 2 to 3 minutes. Invert madeleine pans onto wire racks; tap on pans to remove cookies from molds. Cool completely.
Melt chocolate wafers according to package directions. Dip cookies halfway into chocolate; shake off excess. Place on parchment paper; sprinkle with remaining 1 tablespoon orange zest. Let stand until chocolate is set. Store in an airtight container in refrigerator up to 3 days; let stand at room temperature before serving.