Delicate sponges with a real orange kick. What could be better? Having it with Monique's chai.. Which is exactly what we did :) it was her tea time treat for the company she interned for.
Needless to say, it was gobbled up at Go! And the honey and orange flavors marries beautifully with the warm spices of chai.
This recipe was quadrupled - yes... quadrupled - to make 6 dozens.
Ingredients:
200 grams unsalted butter, plus extra to grease
400 grams unbleached all purpose flour, plus extra to dust
Directions:
1. Butter and flour your madeleine pans. I tried both silicone and metal and I must say, metal wins.
12. In a small bowl, whisk together the icing sugar and the orange juice to make a glaze.
13. Brush the glaze all over the fluted side of the madeleines.
14. Do your best to leave it aside to set completely, lest the kids seek them out and devour these beauties.
Needless to say, it was gobbled up at Go! And the honey and orange flavors marries beautifully with the warm spices of chai.
This recipe was quadrupled - yes... quadrupled - to make 6 dozens.
Ingredients:
200 grams unsalted butter, plus extra to grease
400 grams unbleached all purpose flour, plus extra to dust
2 tbsp baking powder
1 tsp salt
160 g honey
Finely grated zest of 4 oranges
4 large eggs
200 grams caster sugar
150 grams icing sugar, sifted
Juice of 2 oranges
160 g honey
Finely grated zest of 4 oranges
4 large eggs
200 grams caster sugar
150 grams icing sugar, sifted
Juice of 2 oranges
Directions:
1. Butter and flour your madeleine pans. I tried both silicone and metal and I must say, metal wins.
2. Melt butter and honey in a small saucepan until warm, not boiling.
3. To the pan, add the orange zest and leave until slightly cool.
4. Whisk together the flour, baking powder and salt and set aside.
5. In a large bowl, beat egg and sugar until light and fluffy, and doubled up in volume.
6. Now is a good time to preheat the oven to 350F.
7. Carefully mix in the butter mixture until combined.
8. Fold in the flour until no lumps remain. The batter will be a bit thick.
9. Scoop spoonfuls into the cavities, don't smooth them out.
10. Bake for 10-12 minutes until risen and golden.
11. Leave to cool in the pan for 5 minutes, then invert into cooling rack to cool completely.
12. In a small bowl, whisk together the icing sugar and the orange juice to make a glaze.
13. Brush the glaze all over the fluted side of the madeleines.
14. Do your best to leave it aside to set completely, lest the kids seek them out and devour these beauties.
