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Orange and Cranberry Madeleines

Orange Cranberry Madeleines

Madeleines are pillowy cookies you won't be able to stop eating!
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 24 cookies
Calories 70 kcal
Author Camila Hurst

Ingredients

  • 1/2 cup butter 4 oz or 113 g
  • 2/3 c white sugar 4.7 oz or 133 grams
  • 3/4 cup all-purpose flour 3.4 oz or 95 grams
  • 2 eggs
  • 1/4 teaspoon table salt
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanila extract
  • 1/3 cup finely chopped dried cranberries
  • 2 teaspoons all-purpose flour

Instructions

  1. Start by melting the butter in a small sauce pan.
  2. Once butter melts and starts to boil, cook it, stirring non-stop for about 1 minute, to give the butter a nutty, toasty taste and aroma.
  3. Set butter aside to cool.
  4. In a bowl, sift together sugar, flour and salt. Set aside.
  5. In another bowl, whisk the eggs, orange juice, orange zest and vanilla extract until eggs are frothy and lightened in color, 1-2 minutes.
  6. Pour the egg mixture into the dry mixture and fold with a spatula until just incorporated.
  7. Don’t overmix the ingredients. Make sure you stop stirring as soon as you can’t see anymore streaks of flour.
  8. Add melted, toasty and cool butter in and whisk slowly to combine.
  9. Mix dried cranberries and 2 teaspoons of flour together. Add it to the batter. Fold with a spatula until incorporated.
  10. Cover bowl with plastic wrap. Refrigerate for at least an hour or overnight.
  11. When you are ready to bake, grease your madeleine pans with butter and coat with flour.
  12. Remember to grease really well between the creases.
  13. Pre-heat oven to 350F.
  14. Pour 1 tablespoon of madeleine batter into each mold. Bake for 8-12 minutes until golden brown on the edges and puffed.
  15. Don’t overbake the madeleines or they will become hard.
  16. To serve, sprinkle powdered sugar on top or you can glaze it with some orange glaze.
  17. To make a quick orange glaze, simply mix 1 cup of confectioners sugar with 1-2 tablespoons of orange juice.
  18. You can add the consistency of the glaze by adding more sugar if it’s too runny or more orange juice if it’s too hard.
  19. Then drizzle over the madeleines or dunk the top part of the cookie in the glaze and let it dry for a few minutes.

Recipe Notes

Madeleines are best served on the same day, preferably right after baked and cooled slightly.

Nutrition Facts
Orange Cranberry Madeleines
Amount Per Serving
Calories 70
* Percent Daily Values are based on a 2000 calorie diet.