Orange Madeline

Photo: K. Henriques

We bought a madeline pan years ago but I always forget we have it and so it’s rarely used. Wanting to try a citrus inspired madeline I ran across this recipe while searching online and decided to give it a try.

It’s very easy; honestly the hardest part is weighing out all of your ingredients. While it takes a little longer to weigh everything, I actually think it requires me to slow down while baking (usually a good thing!) and it’s more accurate. You mix your dry ingredients, melt the butter, then mix together freshly a zested/squeezed orange with the Cointreau. I had to add a little orange juice because I didn’t have enough juice from the orange. Then you mix the wet/dry ingredients and add the melted butter. You’re supposed to let this sit in the fridge for at least two hours, but they also give the option to let it sit overnight – which is what I did.

The next morning I got up and put about a tablespoon or less of the chilled mixture into the greased madeline pan. These were perfect at exactly 10 minutes and I let them cool for a bit before starting another batch. These had a very nice orange flavor and would be great with a nice cup of tea!

Baking Ease10
Time Spent10

Recipe Used: Dans La Lune

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