These Honey Orange Blossom Madeleines are simple elegant French tea cakes that are buttery and light as a feather. It only takes a few minutes to put them together and they go so effortlessly with a cup of tea or coffee.
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There are days when you crave something supremely extravagant. You wish for chocolate and sprinkles, decadence and luxury, all in a bite. You wouldn’t mind spending an entire day baking the most opulent dessert with all the bells and whistles. Then there are days when all you want is something humble; something that makes you feel good in your soul without all the fancy things. These honey orange blossom madeleines do just that!
I love my Indian mithais; there is something new to try every single time. Besides, they’re super rich in terms of the ingredients used – we’re talking khoya, ghee and nuts! It’s all the good stuff that I’ve grown up eating. On a given day, I’d prefer a motichoor laddoo or a Kaju Katli any day over cake! There, I’ve said it! But there is something magical about French Patisserie!
Take for example, a macaron where the feet are such a unique feature to the cookie. Or an eclair, where you pipe dough onto a baking sheet and it cooks with a hollowed middle, ready to be filled with yummy goodness. A lot of people tend to find making these pastries challenging and rightly so, if you’re a beginner, it may take a few tries before getting them right. But these madeleines are beginner friendly. If this is the very first time you’re getting into the kitchen to bake, you can confidently whip a batch of these honey orange blossom madeleines.
You begin first by beating eggs and sugar until they go pale and foamy. They will expand to nearly double their volume. Add the honey at this stage and beat well for another minute. Then you sift in the dry ingredients and fold it well. The trick is to fold it as opposed to mixing in any random direction. If you do the latter, all the air that you incorporated will be gone giving your madeleines a dense texture. You want it to be light and airy. Finally add the orange blossom water and melted butter. Continue folding for a while until well combined.
Now comes the best bit. Ideally, the sign of a good madeleine is its characteristic hump. If you let the batter rest long enough, this will happen. If you bake immediately, it won’t. A rule of thumb I like to follow is, if you can’t wait for a long time, let the batter rest at room temperature for at least 1 hour. If you can wait, pop the batter into the refrigerator overnight. Another note is regarding the orange blossom water. You do not want to add too much because it’s very overpowering. If you can’t find orange blossom water, you can also use vanilla extract or almond extract.
I hope you make these honey orange blososm madeleines for your tea time soon!
- 150 grams all purpose flour
- ½ teaspoon baking powder
- 2 eggs, room temperature
- 75 grams caster sugar
- honey – 40 grams
- 1/2 teaspoon orange blossom water
- 125 grams butter, melted
- In a bowl, add two eggs and caster sugar. Using electric beaters, start beating the eggs at medium speed for 3 minutes.
- It will get pale and increase tremendously in volume.
- Add the honey and mix again for 1 minute on medium speed.
- Sift the flour and baking powder.
- Using your spatula, fold the dry ingredients into the egg mix ensuring you do not deflate the air.
- Add the orange blossom water and fold.
- Finally, add the melted butter and fold again until well combined.
- Let the batter rest at room temperature for 60 - 90 minutes.You can even refrigerate it overnight.
- Preheat oven to 180 C / 350 F.
- Grease a madeleine tray with melted butter.
- Use an ice cream scoop to add the batter into the madeleine crevices.
- Bake for 10 minutes in the middle of the rack.
- Let it rest for 5 minutes after taking out of the oven. The madeleines will slide out automatically when you lift the tray.
- Eat warm or on the same day.