We’re in the grip of another big snowstorm here in Vermont. From where I sit, there is no wind and it’s dead silent outside. The snow isn’t heavy yet, it’s fine and light and looks like confectioner’s sugar being sifted from above. It’s beautiful. And quiet. Ok, I’m hungry.
So what would be a nice little snack to go with a cup of tea on a snowy day? Madeleines.
I love them. They’re just as adorable as french macarons, but a million times easier to make. And they can be made in all kinds of flavors and combinations. You will need a special Madeleine pan, but once you make them once you’ll likely make them again and again, so I guarantee that pan will be worth your while.
Being snowed in, and therefore limited to what I have hanging around, I decided upon Clementine Madeleines with a little orange blossom water and dipped in dark chocolate. A really good combination. The orange blossom water gives the Madeleines a nice perfume and flavor but if you don’t have any, you can certainly do without it.
Madeleines are delicate and definitely best right out of the oven. They tend to firm up after several hours, so if you’re not eating them right away, I suggest wrapping them well and popping them into the freezer until you’re ready for them.
- 1 stick butter, room temperature
- 3 eggs
- 1 egg yolk
- ½ cup sugar
- 1 tablespoon juice and zest of 1 clementine
- 1 teaspoon vanilla
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon orange blossom water
- 4 oz dark chocolate, chopped and melted
- Butter and flour Madeleine pan, making sure to get into all the little crevices.
- Preheat oven to 375 degrees
- In a bowl, beat the butter with a hand mixer or whisk until smooth, light and creamy.
- In a large bowl, whisk the eggs, egg yolk and sugar until pale, thick and creamy. Add the clementine juice, zest and vanilla and continue beating.
- Sift the cake flour and baking powder into the egg and sugar mixture and stir until incorporated.
- Little by little, add the batter to the butter, stirring with a wooden spoon until all ingredients are incorporated.
- Cover and allow to rest in a cool place for about 20-30 minutes.
- Using a small scoop (about a heaping tablespoon), scoop some batter into each mold and gently spread it out just a bit. It will expand during baking.
- Bake for about 7-8 minutes, until edges begin to brown and they develop the characteristic hump.
- Allow to cool for a couple of minutes before un-molding. Repeat with remaining batter.
- When cool, dip Madeleines in melted dark chocolate. Allow the chocolate about 15 minutes to set up, then enjoy!