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. Â 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. Â I misted it lightly with canola oil spray, but they still weren’t coming loose without some effort. Â 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! Â 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
Ingredients
- 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
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.
- 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.
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!
Madeleines are always so good, and the orange makes these extra delicious!
First, I love these photos! And the thought of buttery Madeleines flavored with orange blossom water is absolutely dreamy.
Major yumm alert!!
I was JUST in Montreal and told my husband we had to try Madeleines. Then, we didn’t. I need to make these!
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 always have a bottle of orange flower water in my baking pantry—what a fabulous addition to madeleines!!!
These are such pretty madeleines! I love the orange blossom flavor!
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!
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!
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!
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. 🙂
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 😉
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!
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!
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!
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
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 🙂
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!
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!