Orange Madeleines with glaze

These are wonderful! I have been experimenting with different madeleine recipes since I bought my pans this fall and this is the best. I think the key is to let the dough rest, in this case 90 minutes. I have seen other recipes up to 3 hours. Infusing the orange zest into the butter really gives the little cakes great flavor. The recipe comes from a wonderful blog, The Cook’s Atelier. The measurements are in weight so you must have a small scale. I really enjoying measuring by weight when I bake.
Orange Madeleines
makes about 24

130 grams unsalted butter
3 eggs, at room temperature
1 egg yolk
120 grams granulated sugar
pinch of sea salt
175 grams flour, plus extra for dusting
1 teaspoon baking powder
zest of 2 medium oranges

for the glaze (optional)
150 grams confectioner’s sugar
2 tablespoons freshly squeezed orange juice

Melt the butter in a small saucepan on medium heat until it just starts to turn golden brown. Be careful not to overheat. Set aside to cool.

Using a pastry brush, generously grease the madeleine tin with a little of the melted butter. Dust with flour and place the tins in the refrigerator to set.

Using a stand mixer, whisk the eggs, egg yolk, sugar and the salt until the batter starts to thicken, about 5 minutes.

Sift the flour and baking powder and use a spatula to fold the flour into the batter mixture.
Add the orange zest to the cooled butter, then slowly drizzle the butter into the batter until you have incorporated all of the butter in the mixture.

Cover the bowl and place in the refrigerator for at least 1 1/2 hours. Preheat the oven to 425 degrees F.

Drop the batter in the middle of each mold until about three-quarters full without spreading it. Bake for 8 to 9 minutes in the upper third of your oven. Bake until slightly brown or just until they feel set to the touch.

To make the glaze, stir together the confectioner’s sugar and the orange juice.

Remove the madeleines from the oven and place on a cooling rack. When cool, using a pastry brush, apply the glaze on both sides. Leave on the rack until the glaze has set. Or, as another option, you can simply dust with confectioner’s sugar.

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