Orange Blossom Madeleines
You can never have too many hor d'oeuvre recipes, so give Orange Blossom Madeleines a try. This recipe makes 24 servings with 124 calories, 1g of protein, and 5g of fat each. For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, sugar, kosher salt, and a few other things to make it today. 9885 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Baking A Moment. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an improvable spoonacular score of 6%. Try Orange-Blossom-Honey Madeleines, Orange-blossom-honey Madeleines, and Mango And Orange Blossom Pudding, Orange Polenta Biscuits for similar recipes.
Servings: 24
Ingredients:
3 large eggs (preferably at room temperature)
1 cup all-purpose flour, sifted
1/2 teaspoon kosher salt
1 1/2 teaspoons orange blossom water
powdered sugar, for garnish.
2/3 cup sugar
10 tablespoons unsalted butter, melted and cooled slightly
Equipment:
mixing bowl
madeleine form
oven
frying pan
wire rack
Cooking instruction summary:
Place the sugar, eggs, and salt in a mixing bowl and whip on medium-high speed until very pale and thick. Stir in the orange blossom water. Add the flour and melted butter alternately, folding gentlyso the batter loses as little volume as possible. Refrigerate the batter (covered), for 45 minutes or until thickened.Preheat the oven to 375 degrees F. Grease a madeleine pan generously, and lightly dust with flour, knocking off any excess. Scoop the batter into the prepared pan (1 tablespoon per well for standard-sized madeleines, 1/2 teaspoon per well for mini-madeleines). Bake standard-sized madeleines for 12-14 minutes, mini-madeleines for 8-9 minutes, or until lightly golden around the edges. (If you have only one pan, bake in sequence, keeping the remaining batter refrigerated.)Cool in the pan for several minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, for garnish.
Step by step:
1. Place the sugar, eggs, and salt in a mixing bowl and whip on medium-high speed until very pale and thick. Stir in the orange blossom water.
2. Add the flour and melted butter alternately, folding gentlyso the batter loses as little volume as possible. Refrigerate the batter (covered), for 45 minutes or until thickened.Preheat the oven to 375 degrees F. Grease a madeleine pan generously, and lightly dust with flour, knocking off any excess. Scoop the batter into the prepared pan (1 tablespoon per well for standard-sized madeleines, 1/2 teaspoon per well for mini-madeleines).
3. Bake standard-sized madeleines for 12-14 minutes, mini-madeleines for 8-9 minutes, or until lightly golden around the edges. (If you have only one pan, bake in sequence, keeping the remaining batter refrigerated.)Cool in the pan for several minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, for garnish.
Nutrition Information:
covered percent of daily need
