Chocolate-Dipped Orange Madeleines, perfectly fluffy and buttery, and so delicious. The orange extract and peel give them a nice festive touch, and they can be baked with the kids for a fun-filled Christmas activity. Quick and easy, these madeleines go down a treat every single time!
Hard to believe that it’s the very first time I baked madeleines. I absolutely love them, any flavour you can think of. Although the plain ones are perhaps the most popular ones, which goes to show that even plain madeleines are heavenly delicious.
Around Christmas, orange becomes my favourite flavour. Just peeling an orange and smelling that fantastic citrussy fragrance makes me think of Christmas. We might find oranges in shops all year round, but they never taste as good as they do at Christmas.
So, there is little surprise that I chose an orange touch for these French beauties. And the chocolate and chopped nuts add that wow factor to an already amazing dessert.
If you have kids, baking becomes even more fun. Messier too, but hey, it’s Christmas. Luckily, these madeleines are dead easy to make, and the batter is ready in less than 5 minutes, so little hands can be as messy as they like.
HOW TO MAKE ORANGE MADELEINES
They might look posh, but they are so simple to make. Buying the madeleine pan is definitely a great investment, as it can be used time and time again.
This recipe is fail-proof, and if you follow the step-by-step instructions, you should end up with perfect madeleines that have the distinctive hump on one side, and the shell shape on the other side.
- start by greasing the madeleine pan with butter, and dusting with flour
- chill the pan in the fridge for the pan to cool well
- in a large bowl, beat the eggs and sugar together until they triple their volume and you have a pale yellow colour
- add the orange extract and zest and mix well – the orange extract can be replaced with orange juice
- soft the flour, and add it to the egg mixture together with the baking powder and cooled melted butter
- mix well to combine
- cover the bowl with clingfilm, and chill the batter in the fridge for 15-20 minutes to cool and thicken
- add one tablespoon of batter to buttered pan, making sure you don’t overfill the madeleine holes
- bake in the preheated oven for 10 minutes until golden and firm to touch
Now, you can leave these gorgeous orange madeleines as they are, and they would still be amazing. But, we can also take them to the next level by dipping them in smooth milk chocolate, and sprinkle some chopped nuts over. Does it not sound even better?
Just add the cream and chocolate pieces to a pan set over a low to medium heat, and mix gently with a spatula until the chocolate melts, and you get a smooth mixture.
Once the madeleines have cooled down, dip them in chocolate as much or as little as you like, then sprinkle over the chopped nuts (any nuts of your choice), then leave the chocolate to set.
The milk chocolate can be swapped for dark chocolate, or even white chocolate. If you don’t have any nuts around, not to worry, just cover them in chocolate, that would do. This recipe can be tweaked to your own liking, it’s that simple! Do give them a go!
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Chocolate-Dipped Orange Madeleines, perfectly fluffy and buttery, and so delicious. The orange extract and peel give them a nice festive touch, and they can be baked with the kids for a fun-filled Christmas activity. Quick and easy, these madeleines go down a treat every single time! The scalloped shell shape makes them so pretty, it's hard to resist not indulging. Dip them in chocolate and chopped nuts for an even indulgent touch.
- 100 g granulated sugar
- 2 eggs
- 100 g butter
- 100 g plain flour
- 1/2 tsp baking powder
- 1 tsp orange extract
- orange zest from one orange
- 100 g milk chocolate
- 25 ml double cream (heavy cream)
- chopped nuts to decorate
To make the madeleines, add the eggs and sugar to a large bowl, and beat well with an electric mixer until it triples its volume and it gets a pale yellow colour.
Add the orange extract and orange zest, and mix again.
Sift the flour, and add it to the mixture together with the baking powder.
Add the butter to a pan set over a low heat, and melt.
Leave to cool slightly, then add it to the bowl too.
Mix well to combine, then cover the bowl with clingfilm, and refrigerate for 20 minutes.
Grease the madeleine pan with butter, then dust with flour.
Chill the pan too.
After the 20 minutes, add a spoonful of batter to each madeleine hole, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 10 minutes until golden and firm to touch.
Leave to cool completely.
To make the chocolate dip, break the chocolate into pieces, and add them with the cream to a pan set over a low to medium heat.
Stir well until the chocolate melts, and you get a smooth mixture.
Dip each madeleine into the chocolate, then sprinkle chopped nuts over.
Leave the chocolate to set before serving.
Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.