The origins of these cranberry orange madeleines are a bit comical. Mildly, really, but I've got to tell the story.
It was three years ago, at the beginning of my Instagram account, when a stroke of comical genius struck me while my toddler was napping. It involved one of the cakes I had made for my family that weekend. See it for yourself here.
My video hit millions of views (the original idea is credited to @fiandherhouse) which meant millions saw the cake I was eating (and a lot of Jude Law). Hardly anyone knows this, but I remember it!
Since then, I have somehow deeply ingrained the pairing of Nancy Meyers' The Holiday with the baking flavor combination of orange & cranberry.
If that movie were a baked good, it would be anything cranberry orange. I can't explain it. But it works. So, if you know me, you know I had to turn this flavor duo into a madeleine recipe.
This all goes without saying cranberry and orange are a flavor match made in fall baking heaven. These cranberry orange madeleines have a soft, buttery crumb with brightness from the orange zest and pop of tang from the fresh cranberries (softened a bit before adding to the batter).
I know you’ll love them! And, might I suggest watching Nancy Meyers’ The Holiday while enjoying them?
this makes about 30
Ingredients for Cranberry Orange Madeleine
½ Cup plus 2 Tablespoons Unsalted Butter (melted)
3 Eggs
½ Teaspoons Salt
2 Tablespoons of Honey
½ Cup Granulated Sugar
¼ Cup Milk
1 ½ Cup All Purpose Flour
1 ½ Teaspoon Baking Powder
¼ Cup Neutral Oil
1 Naval Orange (zested then sliced in half)
½ Orange (juiced)
1 Cup of Fresh Cranberries
How to Make Cranberry Orange Madeleines
Zest the orange, then cut it in half. Set aside the zest. Squeeze the juice from half the orange into the milk and set aside (a little juice is all you need to lightly curdle the milk).
In a small saucepan with a lid over medium heat, combine the fresh cranberries, 1 tablespoon sugar, about 1 teaspoon orange zest, and a small splash of juice from the remaining orange half. Cover and cook, stirring occasionally, until the cranberries have softened but still hold some of their shape. Set aside to cool.
In a mixing bowl, rub the remaining sugar and orange zest together with your fingertips until the sugar is fragrant and takes on an orange hue. Add the eggs, salt, and honey, whisking until foamy.
Add the milk, melted butter, and neutral oil. Stir to combine. Add the flour and baking powder, mixing just until incorporated. Gently fold in the softened and cooled cranberries.
Cover and the batter for at least 15 minutes. Cover and refrigerate for at least 15 minutes— 30 mins is great, overnight is best.
Preheat the oven to 375°F for at least 15 minutes. Prepare your madeleine pan by brushing them thoroughly with softened butter, then lightly dusting with flour.
Spoon the chilled batter into the molds, filling each about ¾ full. Place filled tray in freezer for 5 minutes just before baking.
Bake at 375°F for 6 minutes, then reduce the temperature to 360°F and bake for an additional 5 minutes, or until the edges are golden and the centers spring back lightly.
Immediately turn the madeleines out onto a clean towel and allow them to cool slightly.
Enjoy!
Baker’s Tips
I love using both the zest and the juice from the orange in this recipe. That extra half ? A snack while you wait!
Resting the batter in the fridge is key—it really helps develop flavor and contributes to achieving that “hump”!
Avoid overfilling the molds; less is more for that elegant scalloped edge.
Equipment
I love using these Madeleine pans
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
Hope you enjoy this! Many of the links in my posts—or found here on ShopMy—may provide me with a small commission and can also lead to sponsorship opportunities. You can also support my work by buying me a coffee. Know your presence and support is received with so much gratitude.
