Recipes for the Web

Barrington Software Incorporated

Madeleines with Orange Confit and Honey

April 18, 2001

Madeleines with Orange Confit and Honey

Adapted from Artisanal

Time: 1 hour plus overnight for chilling

1 cup plus 1 tablespoon sugar

1 orange, unpeeled

5 eggs, separated

3/8 cup packed light brown sugar

1 1/4 tablespoons orange blossom honey

1/2 teaspoon vanilla

Grated zest of 1 orange

1 cup unbleached all-purpose flour

3/8 cup cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

9 ounces unsalted butter (2 sticks plus 2 tablespoons), melted; more at room temperature for

buttering molds.

1. In a small pan, combine 1 cup sugar with 1 cup water and bring to a boil. Slice orange

crosswise as thinly as possible. Add slices to boiling sugar water, stir, then turn off heat and cover

with plastic wrap. Once cool, refrigerate orange confit overnight.

2. Finely chop enough of the orange confit (skin and pulp) to make 1/8 cup. Reserve remaining

slices for another use. In a mixer fitted with a whisk, combine egg yolks, light brown sugar, honey,

vanilla, orange zest and chopped orange confit. Whisk together until mixture thickens and falls

from the whisk in a ribbon.

3. Sift together the flours, baking powder and salt. Sift again, this time over the egg mixture. Gently

fold together. When smooth, pour in butter (warm, not hot) and fold together.

4. In a mixer fitted with a whisk, whip egg whites until foamy, and slowly add remaining tablespoon

sugar. Whip to soft peaks, and then fold into batter. Spoon batter into a pastry bag fitted with a

small (about 1/4- inch) round tip. Refrigerate for at least 2 hours, or overnight.

5. Preheat oven to 375 degrees. Generously butter a madeleine pan (small or large molds). Pipe

batter into madeleine molds, so they are three-quarters full. Bake until they form humps and are

nut brown around edges, 6 to 8 minutes, longer if using large molds. Remove from oven, and bang

the pan on a countertop to release madeleines from molds. Carefully lift off any that stick. Place in

a folded napkin to keep warm. Repeat with remaining batter.

Yield: about 60 small madeleines.