makes
24
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
24
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 125 g soft unsalted butter, plus extra for greasing
- 125 g caster sugar
- zest of 1 orange
- 3 eggs
- 125 g plain flour
- 1 tsp baking powder
Orange glaze
- 150 g pure icing sugar
- juice of 1 orange
Cooling time 20 minutes
Instructions
Preheat the oven to 180ºC. Lightly grease a 12 hole medium-sized madeleine pan with extra soft butter.
Using an electric mixer, beat the butter, sugar and zest until light and fluffy. Add the eggs, one at a time and beating well after each addition. Sift in the flour and baking powder and stir to combine.
Spoon or pipe heaped tablespoons of mixture into the greased holes of the prepared pan, then bake for 15 minutes or until golden. Remove the madeleines from the pan while they are still hot and allow them to cool completely on a wire rack. Wipe the pan clean with paper towel, allow to cool, then grease again and repeat with the remaining batter.
To make the glaze, use a hand-held whisk to combine the icing sugar and just enough of the orange juice to make a thick smooth consistency. Using a pastry brush, paint the glaze on top of the cooled Madeleines and stand for 10-15 minutes or until set.
Madeleines are best eaten the day after being baked and they last well in an air-tight container for up to 1 week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
