Orange-Cardamom Madeleines

Jordan Falco


Cookies and Tarts, Week 12, April 12th

This is adapted from a martha stuart recipe. I didn't make the orange glaze, but I included it in this recipe for you.

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1/4 c
unsalted butter, plus more for pan
1 Tbsp
1 tsp
pure vanilla extract
3/4 c
all purpose flour
1 tsp
baking powder
3/4 tsp
ground cardamom (or spice of your choice)
1/4 tsp
1/4 c
granulated sugar
large eggs


3/4 c
confectioners sugar
1 tsp
finely grated orange zest
2 Tbsp
strained orange juice


1Brush molds of a Madeleine pan with extra butter. Set aside. (I'm not sure, but i suspect if you don't have a Madeleine pan, you can use a mini muffin pan)
2Melt 1/4 cup butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
3Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
4Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap and refrigerate 30 minutes.
5Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. make until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies onto rack, and let cool completely.
6Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridges size of each cookie with glaze. Let stand 15 minutes.

About Orange-Cardamom Madeleines

Course/Dish: Cakes, Cookies