Every time I spotted that madeleine pan I felt like it was taunting me. One day I took the pan out of the pantry and placed it on my kitchen counter as an incentive. I'll have you know that pan sat there on the kitchen counter for about two weeks before I gained the needed motivation.
Today I finally made these mini madeleines and I gotta tell you that mini is no longer cute to me. AT ALL! Turns out the mini madeleine pan only holds approximately one teaspoon of batter in each cavity. Making these minis was the longest process ever!
However, I will tell you that these mini little madeleines with orange glaze are the daintiest little cake-like treats ever! We really did love them! They are very light and sponge-like in texture and the orange glaze really gives them a wonderful citrus flavor. These would be a nice treat with a cup of tea. Just do yourself a favor and buy a larger pan!
Adapted from Modern Classics Book 2
by Donna Hay
3/4 cup sugar
1-1/4 cups all purpose flour
2 teaspoons baking powder
6 ounces butter, melted and cooled
Optional: Zest of one orange
Juice of one orange
About 1 cup of confectioner's sugar
Optional: zest of half an orange and/or leftover zest from above*
Preheat the oven to 350F. Place the eggs and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until very pale and thick. Sift the flour and baking powder over the mixture and continue to beat at low speed until smooth. Add the butter and beat until combined.
Grease two madeleine tins with 12 x 1-1/2 tablespoon capacity holes. Spoon in the mixture and bake for 8-10 minutes or until risen and golden.
Whisk together the juice of one orange and about a cup or so of confectioner's sugar until you get the consistency you're looking for. For a thick glaze add more sugar. For a thin glaze add more juice.
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