Best Orange Glaze For Madeleines And Financiers Recipes
ORANGE MADELEINES
These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 42m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.
- Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.
- Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
HONEY AND ORANGE MADELEINES
Recipe from Australian Better Homes and Gardens magazine. I recently made French Tart's Madeleines and totally enjoyed them. I haven't tried this recipe yet.....but posting for safe keeping. I made FT's gluten-free and they were wonderful. I'm hoping to try this recipe soon. You will need a madeleine mould or two for this recipe The article stated that madeleines are traditional French cakes that are cooked in shell-shaped moulds. They were named after a French pastrycook, Madeleine Paulmier, in the 19th cetury. They quickly became popular and are still regularly served as morning or afternoon tea in France. Moulds should be greased and then dusted with either with a fine layer of sugar or flour
Provided by Jubes
Categories Dessert
Time 35m
Yield 24 madeleines/shell-shaped cakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C Brush two 12 hole madeleine moulds with melted butter and sprinkle over caster sugar.
- Stir butter and honey in a small heavy based saucepan over a low heat until melted and combined. Remove pan from heat and set aside to cool until lukewarm.
- Break eggs into a medium mixing bowl and add the extra sugar and vanilla. Beat with electric beaters until the mixture is very thick and creamy. (This step could take as long as five minutes).
- Double Sift the flour and baking powder and then add it to the egg mixture. Fold in using a large metal cooking spoon. Do this step quickly and only until just combined.
- Add the cooled butter mixture and the rinds. Stir gently until well combined.
- Using a large spoon half-fill the madeleine moulds with the batter' Gentley shake the pans after filling to help settle the mixture.
- Bake for 7 to 8 minutes or until the cakes are golden and bounce back when lightly pressed with your finger.
- Remove the moulds from the oven and stand for 2 to 3 minutes. WHile still warm, carefully loosen each cake with a small palette knife or table knife'.
- Lay cakes flat side down on a wire rack to cool a little more -- just a few minutes is fine.
- Serve whilst still warm and dust with icing sugar. for up to 5 minutes.
- Madeleines will keep for 3-4 days stored inan airtight container. They are suitable to freeze and should only take a few minutes to thaw.
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