Orange Madeleines

When I was in Japan I always made a TON of truffles, cakes, and cookies for Valentine's Day and as much trouble as it was, I really missed doing that when I came back to the States. I guess I lucked out in that I was working for Valentine's Day 2008 and so I prepared a bunch of little things to take to the office to pass around :) This week is the first of the three items that I made..madeleines! I absolutely love madeleines! I don't think I eat them often enough T_T This was the first (and only) time I made them. I found this recipe on allrecipes and just substituted in orange zest for lemon zest in the recipe and used my cute heart shaped madeleine pan that I got in Japan for these :) I tried two versions, one dusted with powdered sugar and the other half dipped in bittersweet chocolate.

Oh and also a completely unrelated note, *Happy Birthday F! Welcome to the quarter century club XD XD*





Orange Madeleines
adapted from allrecipes

Ingredients

2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1 cup confectioners' sugar
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.

2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.

3. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.

4. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.