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Recipe Detail Page
Blood Orange Madeleines
Holiday 2007
Blood oranges make an appearance right around mid to late December and their intense colour matches their intense flavour with its hint of citrus bitterness. If this zesty zing is not your thing, opt for the use of clementines, which are a little milder. Baking madeleines requires a special pan with shell-shaped indentations, which can be found at many kitchen supply stores.
Makes about 2 dozen cookies
1 blood orange (or 2 clementines)
½ cup (125 mL) unsalted butter, room temperature
¾ cup (175 mL) sugar
2 large eggs
½ cup (125 mL) all-purpose flour
½ cup (125 mL) ground almonds
½ tsp (2 mL) baking powder
¼ tsp (1 mL) fine salt
¾ cup (175 mL) good-quality chocolate chips or chopped coating chocolate (found at bulk stores)
1. Preheat oven to 350°F (180°C).
2. Grease and flour a madeleine pan, tapping out excess flour.
3. Roughly chop whole blood orange (or clementines), removing seeds, and place in a small saucepan. Cover orange with water and simmer until almost all liquid has evaporated, about 8 minutes. Remove from heat, cool, then purée in a blender (blender works better than food processor). Measure ½ (125 mL) cup of puréed orange to use for madeleines (volume cooked should be close to this measurement).
4. Beat butter and sugar until fluffy, then beat in eggs. In a separate bowl, combine flour, ground almonds, baking powder and salt and add to butter mixture, stirring just until incorporated. Stir in measured orange purée. Spoon batter by tablespoonfuls into prepared madeleine pan and bake for about 20 minutes, until golden brown. Let cool before removing gently from pan.
5. To dip, melt chocolate chips or chopped coating chocolate in microwave on medium, stirring every 10 seconds. Dip each Madeleine halfway into chocolate, shake off excess and place on a sheet of parchment paper to set. Madeleines will keep up to 5 days in an airtight container.
Makes about 2 dozen cookies
