Orange Blossom Madeleines
Light and butter-y Madeleines are infused with the unmistakably delicate fragrance of orange blossom. These classic French pastries are so easy to make, and perfect for a Spring party!
I recently acquired a little bottle of orange blossom water, aka Orange Flower Water. I was so happy to have the opportunity to bake with it, because honestly I never have before!
Baking with floral flavors like rose and lavender is one of my favorite things to do, and now I’m so glad to be able to add a new floral essence to my collection. Orange Blossom Water is just as subtle and aromatic as rose water, but in a more restrained and less perfume-y way. It’s the sort of thing, when you taste it, you’re not even quite sure it’s there, but there’s just something about it that makes it so unusual and memorable.
After doing a little research on orange blossom water, I learned that one of its best flavor pairings is butter. I instantly knew…
Madeleines are a perfect way to showcase the delicate flavor. If you’ve never had a madeleine before, it’s sort of a cross between a cookie and a cake. They’re slightly crisp on the outside, with a soft and sponge-y interior. I used my best European-style butter from Kerrygold, so these classic French pastries were extra rich and full of buttery flavor. I just LOVE them with hot tea or cocoa. Plus their seashell shape is so pretty, don’t you think?
These are just perfect for a baby or bridal shower, or even for a Mother’s Day brunch or tea party. You could even package them up in cello bags or pretty cupcake papers, and give them as favors. They’re not at all hard to make, just be sure to really whip the eggs and sugar until very pale and thick. The air that you work into the mixture is the only leavening they get, so be sure to keep it nice and light!
Orange blossom water is made by distilling the actual flowers from orange trees, and it can easily be sourced online. Or, since it’s used a lot in French and Middle Eastern desserts, it can also be found in gourmet grocery stores and ethnic markets.
I should also mention that I used a non-stick mini-madeleine pan. I misted it lightly with canola oil spray, but they still weren’t coming loose without some effort. So, I’d definitely recommend greasing the pan generously, and maybe even sprinkling it with a dusting of flour.
I hope you had a wonderful weekend and are enjoying the start of this lovely week! Everything is starting to look so green and lush, I’m just so thrilled with the start of Spring!
Tools/Ingredients you may need:
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Orange Blossom Madeleines
- 2/3 cup (133.33 g) sugar
- 3 large eggs, (preferably at room temperature)
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 1/2 teaspoons (1.5 teaspoons) orange blossom water
- 1 cup (125 g) all-purpose flour,, sifted
- 10 tablespoons (147.87 g) unsalted butter,, melted and cooled slightly
- 3 tablespoons powdered sugar,, for garnish
- Place the sugar, eggs, and salt in a mixing bowl and whip on medium-high speed until very pale and thick.
- Stir in the orange blossom water.
- Add the flour and melted butter alternately, folding gently so the batter loses as little volume as possible.
- Refrigerate the batter (covered), for 45 minutes or until thickened.
- Preheat the oven to 375 degrees F.
- Grease a madeleine pan generously, and lightly dust with flour, knocking off any excess.
- Scoop the batter into the prepared pan (1 tablespoon per well for standard-sized madeleines, 1/2 teaspoon per well for mini-madeleines).
- Bake standard-sized madeleines for 12-14 minutes, mini-madeleines for 8-9 minutes, or until lightly golden around the edges. (If you have only one pan, bake in sequence, keeping the remaining batter refrigerated.)
- Cool in the pan for several minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar, for garnish.