Small Batch Moroccan Orange Blossom Madeleines
Delicate and sweet madeleines infused with floral orange blossom water, perfect for small batches.
Servings: 8 pieces
Calories: 85kcal
Ingredients
Main Ingredients
- 70 grams all-purpose flour
- 50 grams sugar
- 70 grams unsalted butter Melted and cooled
- 1 large egg
- 1 teaspoon orange blossom water Start with 1 teaspoon, can adjust to 1.5 teaspoons
- 1/2 teaspoon zest of orange Use fresh zest for best flavor
- 1/4 teaspoon baking powder
- a pinch salt
Instructions
Preparation
- Melt the butter and let it cool until barely warm.
- In a bowl, whisk the egg and sugar until light in color and slightly thick.
- Whisk in the orange zest and orange blossom water.
- In a separate bowl, stir together flour, baking powder, and salt.
- Add half of the flour mixture to the egg mixture and fold gently.
- Pour in half of the melted butter and fold again, then repeat with the remaining flour and butter.
- Cover and chill the batter for 30 to 60 minutes.
- Butter the madeleine pan well and dust with flour or sugar. Chill the pan.
Baking
- Preheat the oven to 400°F (200°C).
- Spoon batter into the madeleine molds, filling each shell about three quarters full.
- Bake for 3 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for an additional 4 to 6 minutes.
- Remove from the oven and release the cakes immediately to prevent steaming.
Notes
Madeleines are best served fresh. Freeze cooled madeleines for later enjoyment. Rewarm in a low oven to restore texture. Optional: dip in dark chocolate and sprinkle with nuts.