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
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
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!
2 1/2-dozen regular, or 7 1/2-dozen mini madeleines adjust servings
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.
Instructions
- 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
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.
- 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
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 1102kcal Calories from fat 588 | |
| % Daily Value | |
| Total Fat 65g | 100% |
| Saturated Fat 39g | 195% |
| Transfat 2g | |
| Cholesterol 432mg | 144% |
| Sodium 594mg | 25% |
| Carbohydrate 115g | 38% |
| Dietary Fiber 2g | 8% |
| Sugars 67g | |
| Protein 16g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
I should also mention that I used a non-stick mini-madeleine pan
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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These madeleines are seriously so stunning, Allie! I love all the orange goodness you packed into them! How perfect would these be for Mother’s Day?! 🙂
It’s like you read my mind Sarah! Hahaha… thanks so much hon!
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!
Aw thank you so much! I feel like Madeleines are one of the easiest to make, fanciest-looking of all treats. They’re so rewarding! Thank you so much for the sweet compliments and for stopping by 🙂
I have yet to make Maeleines. They’ve been on my list for what seems like ages. I need to get my butt in gear. These sounds amazing. Love the addition of orange blossom water.
Oh girl- get that butt in gear! They are so simple to make and so rewarding. You won’t regret it! Thanks so much Jennie!
I have never worked with floral flavors but have wanted to play around with lavender. The orange blossom water sounds like the perfect flavor for these delicate madeleines. Love!
Lavender is definitely a favorite of mine too! So fun in spring and summertime. Thank you so much sweetie! xoxo
These madeleines are just beautiful! I’m imagining there delicate buttery orange flavor and wishing I had one to taste!
Thank you so much Kristine! I wish I could give you some! I’m getting myself into trouble with them over here 😛
They look amazingly delicious. Do you have a preferred grain free flour that you could suggest for a substitute for the flour? Thanks!
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!
Allie, these are so beautiful!!! love the orange blossom water!!
Thanks so much Alice! The orange blossom water is sooo good!
I love the shape of madeleines, they’re so pretty to look at and even better to eat. These are delicious and I love the use of the orange blossom water.
Thank you so much Janette! I totally agree- something about those seashells just seems so elegant and special.
I love madeleines – these look effortlessly chic and stunning, Allie! I love the orange blossom flavour. Pinning the recipe to try! 😀 x
Thank you so much Jess! I hope you enjoy as much as I did!
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. 🙂
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!
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 🙂
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 🙂
Never tried Orange Blossom Water, but need to get some! These cookies look beautiful! Love madeleines 🙂
I do too! The orange blossom water is really nice and just a little different. Thank you so much Mira!
These are just beautiful, Allie! I love how elegant madeleines are and the orange blossom water sounds perfect! ❤
The orange blossom water is so unique. I loved how subtle and different the flavor was. Thanks so much Kelly!
I love Madeleines, and the orange blossom flavor sounds delicious! Pinned.
Thank you so much Marcie! I really appreciate the pin 🙂
Allie, madeleines are our favorites at home. Each time, FIL visits us, he never skip madeleines. He will be so happy to try this one. Orange blossom sounds delicious!
It really is! I have a new favorite 😉 So glad to know you are a fan too! Thanks Linda <3
Wow these look so lovely! I’ve never made madeleines before but I am so tempted now. Orange blossom – yum!
Right? As soon as I got that little bottle I couldn’t wait to try it out. I’m so happy you like, Jess!
These look so perfect!
Thank you so much Julianne! The pan does all the hard work 😉
This is just so stunning! You make the prettiest treats Allie! 🙂
Aw thank you so much Manali! Honestly with Madeleines there’s not much to it. The pan does all the work!
Delicious
Thanks! 🙂
This recipe is perfect for me Allie. I just love using orange blossom water in baked goods (especially French baked goods) – so the next time I make Madeleines I so will be following your recipe.
That’s great to hear Thalia! I think you will love them- they’re just your style 😉
They sound incredible and are so pretty! I love how you stacked them in the cups, such a beautiful presentation!
Thank you so much Nicole! That was totally a last minute idea to put them in those cups. I’m so happy you liked it! 🙂
Sometimes those last-minute/on-the-fly ideas turn out the best photos, don’t they? (Well, and other times they are a disaster….). 🙂
Haha yes!
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!
That is so nice to hear! Thank you so much Katalina, you’ve put a smile on my face today. Wishing you lots of success with your new blog!
You are so creative, Allie! Not only do your madeleines looks like light, romantic delicious bites – serving them in those little cups is just darling.
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 🙂
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!
Really? Wow, that is so cool! I would love to be in a valley with a lot of orange blossoms, it sounds just wonderful! Thank you so much for clicking over Lindsey, and for the sweet compliment <3
These seem easy enough to make, especially with the pan. I love the addition of the orange blossom water and bet your kitchen smelled amazing because of it.
Oh it definitely did! Thanks so much Chineka!
I love madeleines and I myself have a list that I’ve been wanting to bake too. Your madeleines are so lovely and looks delicious. I wish I could make my madeleines as beautiful as yours!
Oh I’m sure you could Maggie! Everything you make is just gorgeous!
Another stunning recipe, Allie! They look so perfect in the muffin cases – they’d make wonderful little gifts!
Thanks Helen! That’s just what I was thinking too!
These are absolutely stunning! I’m gonna have to find me some orange blossom water!
Thanks Chris! Yes- definitely get yourself a bottle. It’s perfect for a baby shower 😉
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!
That is so cute Aida! I love that your girls love Madeleines so much. They are one of my favorites too, and I loved the flavor they got from the orange blossom water. 🙂
My all family member like Madeleines.Your recipe looks excellent! I’ll definitely have to try this… thanks for the recipe.
My pleasure David! Madeleines are such a special treat. I hope you enjoy!
How would you make these in advance sine so many recipes I read mention that these are best the day they are baked? Thanks!
They definitely are sublime when they’re warm from the oven, but I thought these still tasted quite good for a few days after they were baked!
You make EVERYTHING so PRETTY!!
Thank you so much Monique! That is the nicest compliment you could have given me. Hope you have a great evening!
These are such pretty madeleines! I love the orange blossom flavor!
I always have a bottle of orange flower water in my baking pantry—what a fabulous addition to madeleines!!!
I bet I would love that, not only do I love the smell of orange blossoms themselves, but I love orange blossom honey above all others, so my guess is I would swoon over a bottle of the water. Great idea to use it in these crispy buttery cakes! Divine!
I was JUST in Montreal and told my husband we had to try Madeleines. Then, we didn’t. I need to make these!
Major yumm alert!!
First, I love these photos! And the thought of buttery Madeleines flavored with orange blossom water is absolutely dreamy.
Madeleines are always so good, and the orange makes these extra delicious!
Hello Allie, here from South America (I’m an argentinian living in Lima, Peru!!! )I start following you some days ago and today I make these madeleines they are wonderful, thank you for the recipe. I replace de orange water, for some lemon zest and honey (I don’t have here orange water). They are great, is correct that when they are just out of the oven are more crunchy, and then they are more sponge?
Hey Mercedes! Thanks so much for reaching out. I’m so happy you tried this recipe; it’s one of my favorites! You are absolutely right. They are usually more crisp around the edges when fresh from the oven, and then they soften as they cool. I hope you enjoyed!
Hello,
I was wondering how much butter is “10 tablespoons” in grams.
Thanks.
Hi there! You’re going to want to click over to my free printable weight conversion chart. It can be found in my right sidebar. You could also try googling “how many grams is 10 tablespoons of butter.” Just FYI, there are 8 tablespoons of butter in 1/2 cup. Hope that helps!