For as long as I can remember, I’ve been fascinated by just about anything remotely related to France. From actively learning the language, to attempting escargot (although I’ve been told on many occasions I would be repulsed by its texture and/or flavor and yet I’d still give it a try) and to finally gain the courage to bake several ‘French’ style desserts, my infatuation with this country is indescribable.
With the opportunity to make desserts such as soufflés, clafouti, brioche and much more, I somehow steer away from them. I can only imagine, at some point, I must have heard or read that French desserts are extremely difficult to make. Maybe that’s why? Not sure, but it’s been embedded into my brain for the longest time. Whatever the case may be, I’ve finally decided to let the fear down and start with madeleines and let me say, the joke’s on me.
This recipe can’t get any easier than this. It takes about 10 minutes to prepare and another 10 minutes to bake; it’s a “piece of cake!” Literally, it is! So simple, I plan to make variations of flavors to this recipe in the near future using LorAnn’s Professional Kitchen emulsions. For these madeleines in particular, I used orange bakery emulsion over extract.
Extracts, if not pure, may lose its potency during the heating process of baking. Emulsionshowever, tend to retain their robust flavor due to its higher potency with an additional benefit of being an alcohol free product. Anytime a recipe calls for extract or zest, the emulsifier can be used in replace with a 1=1 conversion. On a side note, if using baking emulsions for foods not requiring heat, slightly less can be used. I’ve found many positives of using this product and one advantage I absolutely love is that it give those (like myself) an alternative who may not have fresh fruits at home at all times.
So as much as I would love to be in France shopping, sight seeing and the possibly of attending a French-style baking course, I’m stuck here in NY and will just have to make do for the time being. Some day. Only a girl can dream.Print
- 1/2 cup butter or margarine, melted and cooled
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 teaspoon orange emulsifier or extract
- 1/2 teaspoon orange zest
- 1 cup powdered sugar
- 1/8 cup powdered sugar for dusting (optional)
- Preheat oven to 350°F and lightly grease madeleine pan.
- Microwave butter for 15 – 30 seconds on HIGH; set aside to cool to room temperature.
- In a small bowl, whisk together flour and baking powder; set aside.
- In large bowl, beat eggs, orange emulsifier and orange zest on high speed for 5 minutes.
- Gradually incorporate sugar and beat for an additional 5 minutes or until thick.
- Gently fold in flour mixture and butter and mix until smooth.
- Pour batter 3/4 full into the cups.
- Bake for 10 minutes or until edges are lightly brown.
- Remove from oven and cool completely before removing them from the pan.
- Once cooled, lightly dust the top side with remaining confectioners sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: French
Orange Madeleine recipe adapted from Chicago Metallic.