5 Dec 2008
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.
The front cookie was baked in a silicone pan, the back in the metal pan.
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 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
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!).
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Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.