Chocolate Orange Madeleines

Tuesday, August 25

I have had a madeleine tin in the cupboard for years. It would gaze at me with sad, teardrop shaped eyes, always hoping that I would be reaching for it every time I opened the door. I swear I could hear a small sigh of disappointment when the ever popular cookie sheets and brownie pans were pulled out and the darkness closed in again on the beautiful, lonely tin. Well yesterday was her time to be in the oven's spotlight. And what a brilliant production! She has earned a place on my 'frequently used' shelf.
I never really cared that much for madeleines but then again I never made them from scratch before. Nor do I underestimate the power of anything dipped in a robe of melted, dark chocolate. Alone, these cookies are not too shabby. I had never had a madeleine flavoured with anything so the orange added a pleasant accent to a cookie which can be a bit bland.
The cookie itself is soft and has a slight almost sponge-like texture. There is a tablespoon of orange zest in the dough so that prevents the cookie from being too boring. If you bake these even just a minute too long, they will be one the dry side. Thankfully their swim in a pool of dark chocolate fixes that problem.:)
Dark chocolate and orange are such a sophisticated pair. Orange doesn't have the zing that I love from lemons and limes but it should not be underestimated. What it does offer is a slight bittersweet, semi-tart flavour that melds delightfully with the strong, rich dark chocolate. Its an adult combination. You eat one of these cookies and you feel like you could be strolling down a Parisian side-street in the Latin quarter with a small white bag from a patisserie. You would have to pause as the delicate chocolate shell breaks apart when you bite into it and the orange flavour bursts through the richness like a ray of sunlight. You smile slightly and continue down the cobble stone alley.
Chocolate Orange Madeleines
( original recipe )

* printer friendly Recipe *

  • 1 stick ( 8 Tbsp. of butter ) Melted and cooled.
  • 3 eggs
  • 3/4 cups of granulated sugar

  • 1 Tbsp. of orange zest
  • 1 Tbsp. orange juice ( use same orange )
  • 1 cup of all purpose flour
  • 1/2 tsp. of baking Powder
  • 1/2 tsp. of sea salt
  • 7 oz of chopped Dark chocolate

Preheat the oven to 374F. Generously grease and liberally flour a madeleine cookie tin.

In a small bowl, combine the flour, baking Powder and salt. Whisk together and set aside.

In a medium bowl, Beat the sugar and eggs on medium/high speed until the volume triples in size. This may take several minutes and you should have a beautiful thick 'ribbon' of batter when you lift the beaters out of the bowl.

Stir in the orange juice and orange zest.

Beginning with the flour mixture, alternate adding to the egg/sugar batter with the melted butter. Mix only until just combined. Refrigerate for about 45 minutes to an hour.

Drop by rounded teaspoon fulls into center of the madeleine molds. Leave the batter mounded, don't spread it out. I found that I had to add more than a teaspoon, so adjust accordingly for the size of your mold. Don't worry if the dough does not fill out the entire mold. The cookies will take on the pretty pattern regardless of how big they become.

Bake for 10 -12 minutes or until the edges just start to turn gold and the center of the cookies spring back when lightly touched.

Remove from oven and immediately tap the tin on the counter to loosen the cookies. Carefully remove the cookies and allow them to cool completely.
Prepare the chocolate: Melt the chocolate in a saucepan and pour into a deep dish or cup with a wide mouth. Dip half or 1/4 of each cookie into the chocolate and place on a piece of parchment paper until the chocolate is set.

Store in an air-tight container and enjoy with an espresso.


  1. How yummy those madeleines! Look so delicate!

  2. Thank you for visiting Talita. :) They were quite delicate and a nice change from my usual chunky, fat cookie recipes!

  3. These are my sister's favorite cookies. I keep meaning to buy a Madeleine mold so I can make them.

  4. Judy, they are lovely cookies! The tin itself is a work of art. Plus, even if you don't add the correct amount of dough your cookies will still take on a beautiful design. :)


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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