Orange madeleines with maple glaze and pecans
Course: DessertDifficulty: EasyServings
12
madeleinesPrep Time
8
minutesBake Time
10
minutesResting time
30
minutesTotal time
48
minutesPerfect dessert for an autumn afternoon.
INGREDIENTS
- Orange Madeleines
⅓ cup all-purpose flour
¼ tsp baking soda
½ tsp baking powder
A pinch of salt
1 egg
¼ cup sugar
1 orange zest
¼ tsp vanilla extract
3 tbsp unsalted butter (melted & cooled) +more for greasing
- Maple Glaze
3/4 cup powdered sugar
1 tbsp unsalted butter, melted
1/4 tsp maple syrup
1-2 tbsp milk
A pinch of salt
1/4 cup finely chopped pecans
INSTRUCTIONS
- Orange Madeleines
- Grease a madeleine pan with melted butter, then dust with flour, tapping the pan upside down to remove excess, place it in the freezer.
- In a bowl, sift the flour, baking soda, baking powder and salt together.
- In another bowl (if using a hand mixer) or the bowl of a stand mixer(using the whisk attachment), whisk the egg and sugar together until the mixture is pale and thick, mixing in the orange zest and vanilla.
- With the mixer running at slow speed, add the melted butter into the batter.
- Using a spatula, add the dry ingredients folding until just incorporated.
- Cover the mixing bowl with plastic wrap and refrigerate the batter for 30 minutes.
- Preheat the oven to 425F/220C.
- Take the prepared madeleine pan and the batter out of the fridge.
- Using a spatula, gently mix the batter removing the excess bubbles.
- Fill the madeleines pan with the batter using a pastry bag for ease (you can also use a spoon or ziploc bag).
- Bake for 8-10 minutes.
- Unmold them as soon as you take them out of the oven and let the madeleines cool to room temperature.
- Maple Glaze & Assembling
- Whisk together powdered sugar, melted butter, salt, maple syrup and milk.
- Dip the madeleines in the maple glaze and add the pecans to the edges of the madeleines.
- Enjoy!
