These Maple Orange Madeleines is a delicious way to celebrate the maple syrup season (Or just any time of the year.)
Hello, my friends. I have a bizarre question today. Do you believe in personality traits according to Horoscope? While I am not into this at all, from my experience and observations, I might see some connections. I don’t like to categorize people, but sometimes I see some similarities in behaviours of folks born under the same sign.
For instance, they say those born under the sign of Taurus are known for being stubborn. I can see that. I am a pretty stubborn person myself. In my book, there are two ways of being stubborn – the positive and silly. When a person is determined to achieve something without giving up, that’s certainly a good way. However, many people can be stubborn just because they are this way.
I must admit I am guilty of doing this every now and then. Most commonly this happens when I argue or quarrel (Nothing serious) about something with Andrey. The funny part is that often I realize I am completely wrong right in the middle of the argument. What would a normal person do? Stop it and apologize. Me? Most likely, I will stubbornly continue to insist my position is correct. Of course, I will apologize and accept this a few hours later. But right away? I’m not the one who easily gives up.
I wish I were that stubborn in the kitchen, though. I cannot say I often face failures here, and normally I would repeat a recipe if it needs to be polished (The huge exception those complicated layer cakes as I don’t have time to repeat something that requires many hours).
In 2014 I really wanted to try madeleines, and I become a lucky owner of a madeleine pan. The first attempt and it was a tremendous failure. I must admit that I did make some unacceptable shortcuts. That is probably the only example when I immediately stopped trying. For the next 5 years.
This winter I decided to give this lovely French dessert a second chance. The result was pretty good. The next weekend (Saturday) another attempt was deemed successful, and I decided I was ready to bake madeleines once again, to take the pictures. I couldn’t wait, so I mixed another batch on Sunday. Result? A disaster! Of course, I am exaggerating, but when you’re mastering one recipe, you expect it to be better and better every time.
I have no idea how many madeleines have been consumed in our house lately, but personally, I am taking a little break. I can say that I am absolutely satisfied with their flavour and texture, but I still need to handle their size. Sometimes they turn a little too small while sometimes – enormous (And I always fill only 2/3 of the mould. This is a mystery of the XXI century!)
Anyway, madeleines are an easy and delicious dessert yet a little capricious. But don’t be afraid to tackle them – I have included in the recipe some tricks that will help you to make perfect madeleines. What about trying these Maple Orange Madeleines first?
- 3 eggs, room temperature (Take from the fridge 2-3 hours prior baking)
- 1/2 cup sugar (I use half granulated and half light brown) – see notes
- 3 tbsp. maple syrup
- a few drops of maple flavour (optional)
- 1 tbsp. grated orange zest
- 130 gr. butter
- 1 cup cake&flavour flour, sifted
- 1/2 tsp. baking powder + some for dusting
- Melt the butter and let it cool for about 10 minutes.
- In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
- Add the sugar and maple syrup and continue vigorously whisking for about 9 minutes – See notes.
- Stir in the zest and maple flavour if using.
- Add the flour and baking powder. Don’t whisk the mixture – gently fold in the dry ingredients with a spatula.
- Reserve about 2 tbsp. of the melted butter and add the remaining in the batter. Gently mix to incorporate.
- Let the batter stay for at least 10 minutes – see notes.
- Preheat oven to about 190 degrees C.
- Greece the madeleine moulds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
- Fill each mould no more than 2/3 full – the batter will expand in the oven.
- Place the mould in the oven and immediately reduce heat to about 170-175 degrees C.
- Bake for about 8-10 minutes. Don’t open the oven first 5minutes.
- Remove from the oven and immediately flip the mould to release the cookies. You can use a knife or spatula to release the cookies.
- Repeat with the remaining butter – see notes.
- Madeleines are best to be consumed as soon as possible – after two-three hours they start losing their fluffiness and lightness.
1. You can use maple sugar for a more pronounced flavour. 2. You can use an electric mixer – just reduce the time, about 5 minutes should be enough. 3. You don’t need to wash the mould. Just repeat the step with butter and flour. 4. The batter doesn’t need to be kept refrigerated. It’s important to let it rest for at least 10 minutes for the right texture of the final product. Some recipes suggest even from a few hours to overnight (in the fridge). I normally do it for 20-30 minutes. The rested batter should have multiple air bubbles on the surface.