One of my co-workers, Hi Heidi! recently purchased two important pantry items that are not that easy too find. The first was Rose Water (frequently used when making Baklava) and the second item was Orange Blossom Water. I have been looking for recipes over the past few weeks where I could incorporate the Orange Blossom Water into it. A few weeks ago I made a batch of Perfect Madeleines, and those were incredibly light and wonderful to eat.
This recipe is slightly different than the Perfect Madeleine recipe. It is slightly easier in prepartion of the dough as you can let the sugar/eggs/salt mixture whip with a stand mixer.
The part of this recipe that puts it over the top is the Orange Blossom Water Glaze. The madeleines would be great on their own without the glaze, but the glaze adds a final touch to the cakes that make them perfect.
Recipe Source – Hungry Oyster
Ingredients for the Madeleines:
3 large eggs, at room temperature
2/3 cup granulated sugar
1/8 teas. salt, rounded
1 ¼ cup flour
1 teas. baking powder (optional)
1 Tbs. finely grated orange zest
1 teas. orange flower water
9 Tbs. unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
Ingredients for the Glaze:
3/4 cup powdered sugar
1 Tbs. orange flower water
2 Tbs. orange juice
1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer for at least 30 minutes.
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened. Remove the bowl from the stand, and rest on the counter on top of a wet dish towel to help steady the bowl.
3. Using a strainer, sift the flour and baking powder over the wet batter. Using a spatula, fold the flour mixture into the wet batter every so often.
4. Add the orange zest and the orange blossom water to the cooled batter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. The batter can be chilled up to 12 hours ahead of baking time.
6. To bake the madeleines, preheat the oven to 425 degrees.
8. Plop enough batter in the center of each indentation to fill it 3/4’s of the way. Don’t spread it around, or else the humps will not rise.
10. Bake for 8-9 minutes or until the cakes just feel set. If you’re using the baking powder, this will take maybe 2 or three extra minutes for the cakes to just feel set.
11. While the cakes are in the oven, make the glaze. Using a whisk, combine the sugar, orange flower blossom and orange juice in a small bowl until all the sugar is dissolved.
12. Remove from the oven and tilt the madeleines out onto a cooling rack. As soon as they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
Yields 24 madeleines. Store uncovered or in a container for up to three days. They’re best when eaten the day they are made.