I made these chocolate-dipped orange zest madeleines as a little gift for the parents of one of Cole's friends several months ago and again this week because they are so good and easy to make. As I was dipping them in the chocolate, A Hard Day's Night kept running through my head. The dunked cookies looked like little mop-top Beatles to me.
For my baking these days, I'm loving Stone Buhr's Shepard's Grain flour. It's about as local as you can get if you are in Seattle and it is reasonably priced. I'm also quite fond of Fairhaven's organic flour. It's not grown locally, but it is all organic and milled upstate.
6 oz unsalted butter, melted and cooled 5 eggs 3/4 cup caster sugar (or 200g) 1 t vanilla zest from 1 orange 1 1/3 cup flour (or 200g) 1 t baking powder dark chocolate, melted and tempered
Preheat oven to 400F.
Melt your butter and get it cooling.
Beat the eggs and the sugar together until light and fluffy. Add the orange zest and vanilla and mix till well combined.
Sift the flour and baking powder onto the egg mixture, and mix. Then, stir in the melted, cooled butter. Let the batter sit for 5 minutes.
Spoon into your madeleine mold. Don’t overfill them. Bake for 8 to 12 minutes, depending the size of your madeleines. The edges should be a golden brown.
Allow to cool before dipping in the chocolate. Once the chocolate has set, devour.
Makes 20-30 madeleines, depending on mold size