Best Orange Cardamom Madeleines Recipes

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VANILLA RICE PUDDING WITH GLAZED ORANGES, ORANGE-CARDAMOM MADELEINES AND ORANGE SABAYON



Vanilla Rice Pudding with Glazed Oranges, Orange-Cardamom Madeleines and Orange Sabayon image

Provided by Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 25

3 oranges unpeeled, very thinly sliced
1 1/2 cups honey
1/2 cup sugar
1 cup milk
1 cup Arborio rice
1/2 cup sugar
1/4 teaspoon salt
1/2 vanilla bean, split lengthwise, seeds scraped
1 cup heavy cream
5 large egg yolks
1/4 cup plus 2 tablespoons sugar
Pinch salt
1 cup muscat or late harvest riesling
3/4 cup heavy cream
2 teaspoons freshly squeezed orange juice
Orange-Cardamom Madeleines, for serving, recipe follows
1/2 stick (4 tablespoons) unsalted butter, plus more for pan
3/4 cup all-purpose flour, plus more for pan
1 tablespoon honey
1 teaspoon vanilla
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup sugar
2 large eggs

Steps:

  • For the glazed oranges: Bring a large pot of water to a boil. Add the orange slices and cook until translucent, about 5 minutes. Transfer to a baking sheet.
  • Cut a piece of parchment into a circle to fit a large shallow saucepan. Bring 2 cups water, the honey and sugar to a boil. Add the orange slices and place the parchment directly on top. Reduce the heat and simmer until the oranges are soft and the liquid has reduced to a syrup, 30 to 40 minutes.
  • For the rice pudding: Put 1 3/4 cup water, the milk, rice, water, sugar, salt and vanilla seeds into a medium saucepan. Bring to a boil, and then simmer until almost all the liquid has absorbed, 18 to 20 minutes.
  • Remove from the heat and stir until smooth. Remove the vanilla bean and cool.
  • Whip the heavy cream until soft peaks form. Fold into the rice pudding.
  • For the sabayon: Prepare a large ice bath and set aside. Fill a medium saucepan with 2 inches of water and set over medium heat to bring to a simmer.
  • In a large stainless steel bowl, whisk together the egg yolks, sugar and salt until very pale yellow. Add the wine and whisk to combine. Place the bowl over the pan of simmering water and whisk until the eggs have thickened and tripled in volume, 5 to 10 minutes. Remove from the heat and transfer to the ice bath. Whisk until chilled.
  • In a large bowl, whip the heavy cream until soft peaks form. Add the orange juice and fold into the chilled sabayon.
  • Divide the pudding among serving dishes and top with the oranges slices and their syrup. Finish with the orange sabayon. Serve with Orange-Cardamom Madeleines.
  • Preheat the oven to 325 degrees F. Butter and flour a madeleine mold pan.
  • Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the honey and vanilla. Let cool for 10 minutes.
  • Whisk the flour, baking powder, cardamom and salt together. Stir together the sugar and eggs in a medium bowl. Gently fold in the flour until well combined. Add the butter and fold until combined. Cover and refrigerate for 30 minutes.
  • Spoon the batter into the prepared madeleine mold pan, filling each mold halfway Tap the pan on a work surface to eliminate air bubbles. Bake until the cookies are golden, 7 to 8 minutes.

ORANGE-CARDAMOM MADELEINES



Orange-Cardamom Madeleines image

These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

1/4 cup (1/2 stick) unsalted butter, plus more for pan
1 tablespoon good-quality honey
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs
3/4 cup confectioners' sugar
1 teaspoon finely grated orange zest, plus 2 tablespoons strained orange juice

Steps:

  • 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 plasticwrap, 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 wirerack; 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.

ORANGE-CARDAMOM MADELEINES RECIPE - (4/5)



Orange-Cardamom Madeleines Recipe - (4/5) image

Provided by Caryl

Number Of Ingredients 11

1/4 cup(s) (1/2 stick) unsalted butter, plus more for pan
1 tablespoon(s) good-quality honey
1 teaspoon(s) pure vanilla extract
3/4 cup(s) all-purpose flour
1 teaspoon(s) baking powder
3/4 teaspoon(s) ground cardamom
1/4 teaspoon(s) salt
1/4 cup(s) granulated sugar
2 large eggs
3/4 cup(s) confectioners' sugar
1 teaspoon(s) finely grated orange zest, plus 2 tablespoons strained orange juice

Steps:

  • 1.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. 2.Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside. 3.Preheat oven to 325 degrees, 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. 4.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. 5.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.

ORANGE-CARDAMOM MADELEINES



ORANGE-CARDAMOM MADELEINES image

Categories     Cookies     Nutmeg

Yield 2 dozen

Number Of Ingredients 11

1/4 cup (1/2 stick) unsalted butter, plus more for pan
1 tablespoon good-quality honey
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs
3/4 cup confectioners' sugar
1 teaspoon finely grated orange zest, plus 2 tablespoons strained orange juice

Steps:

  • 1. 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. 2. Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside. 3. 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. 4. 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. 5. 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.

ORANGE-CARDAMOM MADELEINES



Orange-Cardamom Madeleines image

Cookies and Tarts, Week 12, April 12th This is adapted from a martha stuart recipe. I didn't make the orange glaze, but I included it in this recipe for you.

Provided by Jordan Falco

Categories     Cookies

Number Of Ingredients 14

MADELEINE BATTER
1/4 c unsalted butter, plus more for pan
1 Tbsp honey
1 tsp pure vanilla extract
3/4 c all purpose flour
1 tsp baking powder
3/4 tsp ground cardamom (or spice of your choice)
1/4 tsp salt
1/4 c granulated sugar
2 large eggs
ORANGE GLAZE
3/4 c confectioners sugar
1 tsp finely grated orange zest
2 Tbsp strained orange juice

Steps:

  • 1. Brush molds of a Madeleine pan with extra butter. Set aside. (I'm not sure, but i suspect if you don't have a Madeleine pan, you can use a mini muffin pan)
  • 2. Melt 1/4 cup butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
  • 3. Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
  • 4. 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.
  • 5. Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. make 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.
  • 6. 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 ridges size of each cookie with glaze. Let stand 15 minutes.

ORANGE CARDAMOM MADELEINES



ORANGE CARDAMOM MADELEINES image

Categories     Cookies

Number Of Ingredients 13

2 T Butter
1/2 T Honey
1/2 t Vanilla
6 T Flour
1/2 t Baking Powder
1/2 t Ground Cardamom, scant
1/8 t Salt
2 T Sugar
1 Large Egg
Orange Glaze:
6 T Confectioners Sugar
1/2 t Orange Zest
1 T Orange Juice

Steps:

  • Preheat oven to 325 degrees Spray molds with baking pan spray. Melt butter in a small saucepan, and stir in honey and vanilla, cool 10 minutes. Whisk flour, baking powder, cardamom, salt in a small bowl. Stir sugar with eggs in a medium bowl, fold in flour mixture. Add butter mixture and fold until combined. Cover and refrigerate 30 minutes. Spoon batter into prepared bake pans filling each mold. Tap pan to eliminate air bubbles. Bake until cookings are puffed and golden brown 5 to 6 minutes. Transfer to rack and cool. Make orange glaze by combining all ingredients and brush on cooled madeleines. Let set for 15 minutes.

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