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.
I’m still using Bill Granger’s Lemon Madeleine recipe as the basic recipe… it just works, and makes wonderfully light cookies that have a lovely crispness on the outside and tender crumb inside. However, last time I made them, I was using a silicon madeleine tray. I’ve since picked up a metal tray which makes a world of difference in how the cookies brown. The silicone tray cookies brown unevenly versus the metal tray baked cookies. Guess which one I’ll be using from now on…
The front cookie was baked in a silicone pan, the back in the metal pan.
When dipping the cookies, I recommend tempering the chocolate first. It’s a bit more work, but the chocolate will be crisper, cool more quickly and look much nicer than untempered chocolate.
I also only dip about half of the batch, just in case someone isn’t a chocolate fan. The cookies are delicious on their own too.
Chocolate-Dipped “Moptop” Orange Madeleines
adapted from bills food Lemon Madeleines recipe
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
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