Cranberry-Orange Madeleines
Ingredients
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp orange zest
- 1/2 cup+ 2 tbsp all purpose flour
- 1 teaspoon baking powder
- 1/2 cup butter, melted and cooled
- 1/4 cup dried cranberries (tossed in a tiny bit of flour so they don't sink)
- Optional Glaze: 1 cup confectioners' sugar mixed with 1–2 tablespoons of orange juice
Instructions
- Make the Batter:
- In a large bowl, whisk together the eggs and granulated sugar until pale and frothy.
- Whisk in the orange zest.
- Gently fold in the all-purpose flour and baking powder until just combined (do not overmix).
- Pour in the cooled melted butter and whisk slowly until smooth.
- Fold in the dried cranberries.
- Chill the Batter:
- Cover the bowl and refrigerate the batter for at least 60 minutes (this crucial step helps create the classic signature "hump" on the back of the madeleines).
- Prep the Pan:
- Preheat your oven to 350°F .
- Generously butter and lightly flour your madeleine mold pan.
- Bake:
- Spoon or pipe about 1 tablespoon of batter into each madeleine mold (do not overfill).
- Bake for 8 to 12 minutes, until the edges are golden brown and the centers spring back when gently pressed.
- Cool and Serve:
- Let them cool in the pan for 1 to 3 minutes, then transfer to a wire rack.
- Dust with powdered sugar or drizzle with an orange juice glaze once cooled.
