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Orange Blossom Madeleines

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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! 

Orange Blossom Madeleines- these were easy to make and like nothing I've ever tasted before! Perfect for a shower or Spring brunch.

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…

Orange Blossom Madeleines- these were easy to make and like nothing I've ever tasted before! Perfect for a shower or Spring brunch.

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.

Orange Blossom Madeleines- these were easy to make and like nothing I've ever tasted before! Perfect for a shower or Spring brunch.

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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!


Yield: 2 1/2-dozen regular, or 7 1/2-dozen mini madeleines

Ingredients:


  • 2/3 cup sugar

  • 3 large eggs (preferably at room temperature)

  • 1/2 teaspoon kosher salt

  • 1 1/2 teaspoons orange blossom water

  • 1 cup all-purpose flour, sifted

  • 10 tablespoons unsalted butter, melted and cooled slightly

  • powdered sugar, for garnish.


Directions:


  1. 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.

  2. 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.)

  3. Cool in the pan for several minutes, then transfer to a wire rack to cool completely.  Dust with powdered sugar, for garnish.


©

Orange Blossom Madeleines- these were easy to make and like nothing I've ever tasted before! Perfect for a shower or Spring brunch.

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!

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Comments

  2. I LOVE Madelines! I had some of the best when I was in Paris a few years ago. I love getting your perspective on how to make them since you are a former pastry chef! I just came across your blog today and it’s beautiful! I’ve always wanted to try to cook with floral flavors and really expand my baking background, so I’m excited to give this recipe a try! Great recipe!

    Reply

  6. They look amazingly delicious. Do you have a preferred grain free flour that you could suggest for a substitute for the flour? Thanks!

    Reply

    • Thank you so much Janie! I have to admit, grain-free baking is something I know very little about. However, my friend Alessandra, who blogs at The Foodie Teen, has a gorgeous recipe for Paleo Primal Grain-free Gluten-free Dairy-free French Madeleines (say that five times fast!). You can check it out here. Hope that helps!

      Reply

  10. These are the prettiest cookies ever! I always wanted to get a madeleine pan and make these. Haven’t yet, but you’ve inspired me to get it back on my radar! Pinned. 🙂

    Reply

    • Thanks so much Meggan! I’ve had my madeleine pan forever I think. I probably drag it out about once a year and when I do, I always think “why don’t I make these more often??” They’re such a treat!

      Reply

  11. These most certainly are perfect for spring! I actually have a bottle of orange blossom water in my cabinet that’s been collecting dust because I bought it thinking I would have time to experiments with it… no such luck 😉 But now I have a recipe I can make with it, and I know it will be fantastic, because it came from you 🙂

    Reply

    • Aw, that is so sweet! Technically it came from King Arthur Flour, lol, but I tested it and it was perfect! Hopefully it inspires you to play with your orange blossom water- I think it’s such an interesting flavor 🙂

      Reply

  12. Never tried Orange Blossom Water, but need to get some! These cookies look beautiful! Love madeleines 🙂

    Reply

  22. Madeleine cookies are one of my favorites, every time I am at Starbucks I can’t help myself but just grab some with my coffee. Sure, you can’t compare those with the homemade version, and the citrus flavor is so spring appropriate. Your photos are so gorgeous, so much inspiration and as I new blogger I am blown away and totally learning from the details and how you used the props, very stunning!

    Reply

    • Thanks Marissa! I bought the paper cups on a whim, and had no idea what I’d do with them. They were sitting there on the table when I was setting up my photos, and it just worked! I’m so happy you like them, and thank you so much for always being such a sweetheart 🙂

      Reply

  24. You’re outdone yourself again! I was scrolling through food gawker, saw these and thought, “oh how pretty!” Then when I saw they were yours, I was not surprised! I am dying to try orange flower water now. I grew up in a valley that had a lot of orange blossoms so that smell is super nostalgic for me. So pretty and delicate!

    Reply

  29. Allie,
    These are so pretty, and they look so buttery 🙂 My girls are obsessed with Madeleines. My three-year old chose them to bring to school for her Birthday treat – that’s how much they’re loved around here. I have yet to stray from the vanilla flavored ones, but these orange blossom ones sound delicious!

    Reply

  31. How would you make these in advance sine so many recipes I read mention that these are best the day they are baked? Thanks!

    Reply

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