These madeleines have a nice buttery flavour with a burst of orange to delight.
- Soft butter, flour, for greasing
- 2 eggs
- ¼ cup (55 g) caster sugar
- ½ tsp finely grated orange rind
- ½ cup (75 g) plain flour, sifted
- 50g unsalted butter, melted
- 1 tsp orange juice
- ½ tsp orange flower water
ORANGE BLOSSOM ICING
- 1 cup (160 g) icing sugar
- 2 tbsps orange juice
- 1 tsp orange flower water
Preheat oven to 180 C.
Generously grease a 12-hole madeleine tin with softened butter, dust with flour.
Beat eggs, caster sugar, orange rind and a pinch of salt until the mixture is pale and thick. Shift flour over egg mixture and lightly fold to combine. Gently fold through butter, juice and orange flower water. Don’t overwork the mixture.
Drop a level tablespoon of the batter into each of the moulds. (Or spoon the mixture into moulds, leaving a 5 mm gap from the top.) Bake for 5 to 7 mins and turn out onto a wire rack. Wash and dry the tray thoroughly.
Repeat with the remaining mixture.
ORANGE BLOSSOM ICING Sift the icing sugar into medium bowl. Stir in the orange juice and orange blossom water until smooth.
Dip the madeleines, ridge-side up, into the icing; stand on a wire rack until set.
Photo: John Paul Urizar/bauersyndication.com.au