Spiced Orange Madeleines
These spiced orange madeleines were inspired by the flavors I crave from Halloween through Christmas. There’s always so much anticipation—and a lot of holiday creep—but each year I meet the season differently depending on where I am in life. Sometimes I embrace it early; other years, it doesn’t hit me until well after December 1st (usually the latter). But to anchor myself in joy no matter the timing, I reach for flavors like this one. And I’d be remiss not to mention that this recipe was also inspired by my new favorite housedress: the Spiced Gingham pattern from This Is My Housedress.
Ingredients for Spiced Orange Madeleines
1 Orange, zested
¾ Cup Butter + ( 1 ½ stick, melted)
2 Tablespoon Neutral Oil
½ Cup Granulated Sugar
¼ Cup Milk or Buttermilk (use ½ the orange to juice in milk)
2 Tablespoon Honey
1 ½ Cup Flour
1 ½ Teaspoon Baking Powder
½ Teaspoon Cinnamon
½ Teaspoon Cloves
½ teaspoon Salt
3 Eggs
How to Make Spiced Orange Madeleines
Melt butter and set aside to cool. In a mixing bowl, rub zest into sugar. Use half of the zested orange to juice into milk then set aside to thicken. Break eggs into the zested sugar and stir in the eggs until pale and foamy. Add the milk with the juice and stir. Then add flour, baking powder, spices and salt. Add the melted butter and the honey. The batter will be smooth and runny like crepe batter. Place in fridge for at least 30 minutes but overnight is even better. Preheat oven to 400 degrees. Prepare the pan by brushing softened butter and sifted flour over each mold. Scoop or pipe Madeline molds no more than ⅔rds full then place pan into freezer for 5 minutes. Place in oven for 5 minutes and then reduce the temperature to 360 for 5-6 more minutes or until golden brown around the edges. When baked, gently tap vertical pan onto a clean towel and let cool.
Baker’s Notes
This recipe makes about 30 Madeleines. Store in airtight container on counter or in fridge. You can freeze these in an airtight container for up to 3 months. Best enjoyed at room temperature.
If using homemade buttermilk, squeeze ½ lemon used for zesting into milk and set aside to curdle.
Equipment
I love using these metal madeleines molds.
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.
