Chocolate Orange Madeleines

The recipe Chocolate Orange Madeleines can be made in roughly 45 minutes. This recipe serves 8 and costs 98 cents per serving. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 257 calories. This recipe from Foodista requires sea salt, orange juice, chocolate, and granulated sugar. 3 people have made this recipe and would make it again. It works well as a very reasonably priced dessert. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. With a spoonacular score of 38%, this dish is rather bad. Try Blood orange & dark chocolate madeleines, Orange Madeleines, and Orange Madeleines for similar recipes.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 cup of all purpose flour

1/4 teaspoon baking powder

7 ounces of chopped Dark chocolate

3 eggs

1/4 cup granulated sugar (for coating cookie press/bottom glass)

1 tablespoon orange juice ( use same orange )

orange zest from 2 oranges

1/2 teaspoon of sea salt

Equipment:

bowl

oven

whisk

baking paper

sauce pan

Cooking instruction summary:

  1. Preheat the oven to 374F.
  2. Generously grease and liberally flour a madeleine cookie tin.
  3. In a small bowl, combine the flour, baking Powder and salt.
  4. Whisk together and set aside.
  5. In a medium bowl, Beat the sugar and eggs on medium/high speed until the volume triples in size. This may take several minutes and you should have a beautiful thick 'ribbon' of batter when you lift the beaters out of the bowl.
  6. Stir in the orange juice and orange zest.
  7. Beginning with the flour mixture, alternate adding to the egg/sugar batter with the melted butter.
  8. Mix only until just combined. Refrigerate for about 45 minutes to an hour.
  9. Drop by rounded teaspoon fulls into center of the madeleine molds.
  10. Leave the batter mounded, don't spread it out.
  11. I found that I had to add more than a teaspoon, so adjust accordingly for the size of your mold. Don't worry if the dough does not fill out the entire mold. The cookies will take on the pretty pattern regardless of how big they become.
  12. Bake for 10 -12 minutes or until the edges just start to turn gold and the center of the cookies spring back when lightly touched.
  13. Remove from oven and immediately tap the tin on the counter to loosen the cookies.
  14. Carefully remove the cookies and allow them to cool completely.
  15. Prepare the chocolate: Melt the chocolate in a saucepan and pour into a deep dish or cup with a wide mouth. Dip half or 1/4 of each cookie into the chocolate and place on a piece of parchment paper until the chocolate is set.

 

Step by step:


1. Preheat the oven to 374F.Generously grease and liberally flour a madeleine cookie tin.In a small bowl, combine the flour, baking Powder and salt.

2. Whisk together and set aside.In a medium bowl, Beat the sugar and eggs on medium/high speed until the volume triples in size. This may take several minutes and you should have a beautiful thick 'ribbon' of batter when you lift the beaters out of the bowl.Stir in the orange juice and orange zest.Beginning with the flour mixture, alternate adding to the egg/sugar batter with the melted butter.

3. Mix only until just combined. Refrigerate for about 45 minutes to an hour.Drop by rounded teaspoon fulls into center of the madeleine molds.Leave the batter mounded, don't spread it out.I found that I had to add more than a teaspoon, so adjust accordingly for the size of your mold. Don't worry if the dough does not fill out the entire mold. The cookies will take on the pretty pattern regardless of how big they become.

4. Bake for 10 -12 minutes or until the edges just start to turn gold and the center of the cookies spring back when lightly touched.

5. Remove from oven and immediately tap the tin on the counter to loosen the cookies.Carefully remove the cookies and allow them to cool completely.Prepare the chocolate: Melt the chocolate in a saucepan and pour into a deep dish or cup with a wide mouth. Dip half or 1/4 of each cookie into the chocolate and place on a piece of parchment paper until the chocolate is set.


Nutrition Information:

Quickview
256 Calories
5g Protein
12g Total Fat
30g Carbs
3% Health Score
Limit These
Calories
256k
13%

Fat
12g
19%

  Saturated Fat
6g
41%

Carbohydrates
30g
10%

  Sugar
12g
14%

Cholesterol
62mg
21%

Sodium
187mg
8%

Caffeine
19mg
7%

Get Enough Of These
Protein
5g
11%

Manganese
0.6mg
30%

Copper
0.48mg
24%

Iron
4mg
22%

Selenium
12µg
17%

Magnesium
62mg
16%

Fiber
3g
14%

Phosphorus
129mg
13%

Vitamin B2
0.18mg
10%

Vitamin B1
0.14mg
10%

Folate
37µg
9%

Zinc
1mg
8%

Potassium
227mg
7%

Vitamin C
5mg
6%

Vitamin B3
1mg
6%

Vitamin B5
0.44mg
4%

Calcium
42mg
4%

Vitamin B12
0.22µg
4%

Vitamin B6
0.05mg
3%

Vitamin A
115IU
2%

Vitamin E
0.34mg
2%

Vitamin D
0.33µg
2%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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