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A madeleine story

17 de April de 2009



I really wanted to make madeleines, but I couldn’t, for a stupid reason: there was NO madeleine molds in town, in any shop. And what’s the joy of making madeleines if they are not in the shape of shells? What would they be? Muffins?

I think I wasn’t the only one looking for them because some specialized stores started importing some silicone molds, but they were very, very expensive.

A long time after that, when I was about to give up on my french treats, walking by a little shop in Moema… I found them! Ok, they are not perfect… A little bit shallow, the ridges are not very well defined, but at least now I can finally pretend I am in Paris…

This recipe is slightly adapted from here. You’ll get 24 madeleines, very moist and cardamommy.

Orange-Cardamom Madeleines

4 tbsp butter, plus more for pan

1 tblsp orange-blossom honey

1 tsp vanilla extract

3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp ground cardamom

pinch of salt

1/4 cup sugar

2 eggs

For the glaze:

3/4 cup confectioners’ sugar

1 teaspoon grated orange zest

 2 tablespoons strained orange juice

– Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
– Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
– Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, and refrigerate 30 minutes.
– Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies onto rack, and let cool completely.
– Make the orange glaze: Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.


One Comment leave one →
  1. 2 de December de 2009 17:51


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