orange madelines

March 18, 2010 |  Category:   recipes

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The life of a small business owner leaves very little room for anything else, especially one like myself who is the only employee. Sometimes I feel like a one man cookie factory and that the creativity of cooking has disappeared. I would like nothing more than to have just a few hours each week where I can work on new recipes and ideas, so I suppose that it’s fortunate that I continue to be the pastry consultant at the Central Park Boathouse where I can do just that. Never mind that the ideas I’m working on are for the restaurant and not for my business, but it is a creative outlet nonetheless. On the plus side, I get to bring home any leftover experiments for the kids. It might be a few slices of red velvet cake one day, some profiteroles another week, or these orange madelines. I don’t actually own a madeline pan so the kids have never seen one before. I just told them that it was like a cake in a different shape.

 

Orange Madelines (makes about 16-24, depending on the size of your pan)

2 eggs
4 egg yolks
1/2 cup sugar
Grated Zest of 3 large oranges
1 cup flour
1/2 cup melted butter

Preheat the over to 350 degrees. Whip the eggs, yolks, sugar and orange zest in an electric mixer on high speed for three minutes until very light and fluffy. Fold in the flour by hand, followed by the melted butter. Lightly spray a madeline pan with a nonstick spray, then fill each about 3/4-full with the batter (there may be extra). Bake for about 12 minutes or until risen and cooked in the center. Cool for a few minutes before removing from the pan, then repeat with any additional batter. These are best eaten the same day.

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  • Rowaida Flayhan March 19, 2010 at 4:03 am

    Thank you for this delicious recipes. Can’t wait to receive the sweets from your shop.

  • Lulu March 19, 2010 at 8:34 am

    Thank you Mark, I will try this recipe out. I have a race cars cookie pan that I plan to use for this.

  • chantaleP March 19, 2010 at 8:45 am

    Now this is a recipe I can actually accomplish! Thanks Mark. My dad used to buy my sister and I madeleines all the time when we were kids. I loved them! Especially since it was my dad who got em for us. : )

  • patricia March 19, 2010 at 10:18 am

    Thank you so much for sharing this. I know my husband will think I was kidnapped and someone else took my place if I make these for him (says the non-baker).

  • nichole Robertson March 19, 2010 at 11:02 am

    These look easy. I hope not deceptively easy.

    I can’t wait to break in my pan. I’ve had it for years and never used it.

  • Mimie March 19, 2010 at 11:22 am

    thanks Mark. I’ve been wanting to learn how to make madelines. Your recipe seems so easy.

  • Anna March 19, 2010 at 12:32 pm

    What a little bit of perfection!

  • Christina March 19, 2010 at 6:22 pm

    such easy recipe – I will try it out – thank you for sharing your passion.
    (tell me when your beautiful book with more recipes and with jenna’s beautiful photographs comes out for me to buy)

  • Kaho March 19, 2010 at 10:09 pm

    Yum! I would love to try the recipe one of these days. I’ve wanted to work for a bakery when I was a kid because I heard employees in Japan could bring home left over bread. When you wrote that you bring home left overs for your kids, I thought “how lucky!!!”. I would love that.

  • Angela March 21, 2010 at 12:28 am

    These look great! I love the way they look. Must get a pan!

  • jennifer March 25, 2010 at 9:21 am

    Mark, these look amazing. And simple enough even for a baking dummy like me. I think I need a madeleine pan. Have you made financiers? I love the ground almonds or almond flour or whatever is in those too.

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