Blood Orange Madeleines

These blood orange madeleines are sweet, citrusy, and have the most stunning pink glaze! They're a simple, delicate treat for any occasion from breakfast to afternoon tea!

Course Dessert

Cuisine American, French

Prep Time 20

Cook Time 10

Chilling Time 2

Total Time 2 30

Servings madeleines

Calories 90kcal

Author Kyleigh Sage

Equipment

Ingredients

Madeleines

½ cup unsalted butter melted
2 large eggs room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon blood orange zest
½ teaspoon orange extract optional
1 cup cake flour substitute all purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt

Blood Orange Glaze

¾ cup powdered sugar
1-2 tablespoons blood orange juice

US Customary - Metric

Instructions

Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for 8-10 minutes or until the mixture is thick, very pale, and forms ribbons when you lift the beaters. Add in the vanilla extract, orange zest and orange extract, and beat until combined.
In a small bowl, sift together the flour, baking powder, and salt. Using a spatula, gently fold the flour mixture into the egg mixture.
Then gently fold the melted butter into the batter. It will take a minute or two to fully incorporate, so just keep gently mixing it together until fully combined. The batter should be thick and shinny.
Cover the bowl and let the batter chill in the fridge for a minimum of 2 hours up to 24 hours. [I like the prep the batter in the afternoon, let it chill overnight, then bake the next day.]
Preheat the oven to 350°F.
Lightly brush your madeleine pan with 1-2 tablespoons of melted butter, then scoop a generous tablespoon of batter into the center of each well.
Bake for 10-12 minutes or until the blood orange madeleines are lightly browned. Transfer to a wire rack and let cool.
Whisk together the powdered sugar and blood orange juice until fully combined and smooth. You may need to add an extra 1-2 teaspoons of blood orange juice to reach your desired consistency.
Dip cooled blood orange madeleines in the glaze and enjoy! [The glaze will harden after about 20 minutes.]

Notes

Madeleines are best eaten the same day (even better when they're still warm). However, they will keep in an airtight container at room temperature for 2-3 days. Madeleines are prone to drying out, so after the first day I recommend dunking in tea or coffee!

Nutrition