Ingredients
1 c. (120 g.) all-purpose flour, sifted, plus more for dusting
1/2 tsp. baking powder
1/4 tsp. kosher salt
2 large eggs, room temperature
1/2 c. (100 g.) granulated sugar
1/2 c. (1 stick) unsalted butter, divided
2 tsp. finely grated orange zest
1 tsp. almond extract
Neutral oil, for pan
2 c. white chocolate chips (optional)
Preparation
Step 1In a small bowl, whisk flour, baking powder, and salt. In a large bowl, using an electric mixer or a stand mixer fitted with the whisk attachment, beat eggs and granulated sugar on medium-high speed until mixture is pale and tripled in size, about 10 minutes. Step 2Meanwhile, in a small saucepan over medium heat, melt 6 tablespoons butter. Scrape bottom and sides of saucepan with a rubber spatula and continue to cook until milk solids start to brown and butter smells nutty and fragrant, about 5 minutes. Pour browned butter into a small, heatproof bowl. Add remaining 2 tablespoons butter, whisking until melted and incorporated. Step 3Add orange zest and almond extract to egg mixture and beat until combined. Fold in dry ingredients 1/3 cup at a time, blending to combine after each addition. Pour browned butter over batter and fold until incorporated. Cover bowl with plastic wrap and refrigerate at least 30 minutes or up to 1 hour. Step 4Preheat oven to 375°. Brush each well of a 16-mold madeleine pan with oil and dust with flour to coat. Tap off any excess flour and freeze pan 10 minutes.Step 5Place 1 heaping tablespoon batter in each well in prepared pan. Bake until edges turn golden brown and crisp, 9 to 11 minutes. Let cool 10 minutes, then transfer madeleines to a wire rack and let cool completely. If you need to make these in 2 batches, let the pan cool completely before baking.Step 6In a small heatproof bowl, microwave chips (if using) in 20-second increments, stirring between each, until chocolate is melted and smooth. Dip rounded end of cooled madeleines in chocolate and return to wire rack to set.
What do madeleines taste like? Madeleines are butter cakes, but they can carry whatever flavoring you add to them. This recipe uses browned butter and almond extract for extra nuttiness with orange zest instead of the traditional lemon zest to add a pop of brightness and color. How can you keep the madeleines from sticking to the pan? To keep the madeleines from sticking, use a pastry brush to brush each well in the pan with neutral oil (canola, vegetable, sunflower) and dust with flour until each well is fully coated in a thin layer. Tap off any excess flour and chill the pan for a few minutes in the freezer before adding the batter. Storage Store leftovers in an airtight container at room temperature for up to 4 days. To freeze, wrap baked madeleines individually in plastic and place them in a resealable container for up to 3 months.
