Cranberry Orange Madeleines Recipes

CRANBERRY & ORANGE MADELEINES

Cranberry & orange madeleines image

Get into the Christmas spirit with these lovely cranberry and orange madeleines. They're delicious served warm straight from the oven with crème fraîche

Provided by Rosie Birkett

Categories Dessert

Time 40m

Yield Makes about 20

Number Of Ingredients 11

Ingredients

3 large eggs
120g caster sugar, plus an extra 1 tbsp
1 tbsp light muscovado sugar
½ tsp vanilla bean paste
150g unsalted butter, melted, plus extra for the tin
150g plain flour, plus extra for dusting
1 tsp baking powder
1 tsp ground ginger
1 orange, zested and juiced (you'll need 4 tsp juice)
50g fresh or frozen cranberries (defrosted if frozen)
crème fraîche, to serve (optional)

Steps:

Put the eggs in a large bowl and whisk for 2-3 mins until light and fluffy. Alternatively, do this in a stand mixer fitted with the whisk attachment. Add both sugars and continue to whisk until thick and frothy, about 4-5 mins. Combine the vanilla and butter in a small bowl, then slowly whisk into the eggs.
Sift the flour, baking powder, ginger and pinch of salt into a bowl, then fold into the egg mixture until smooth. Fold in 3 tsp of the orange juice and all the zest. Cover and chill for at least 3 hrs, or overnight.
Tip the cranberries into a small pan set over a low heat with the remaining 1 tsp orange juice and extra caster sugar. Cook for 5 mins, or until the berries have softened but still hold their shape. Heat the oven to 200C/180C fan/gas 6.
Butter and flour a madeleine tin. Spoon 1 tbsp of the chilled batter into each of the indents, then push a couple of the cranberries into each madeleine (you'll likely have enough batter to bake a couple of batches). Bake for 8-10 mins, until the edges are golden and crisp and there's a raised hump in the middle of each. Remove from the oven and sharply tap the tin on the work surface to loosen the madeleines. Cover to keep warm while you continue baking the rest of the batter. Serve warm with crème fraîche, if you like.

Nutrition Facts : Calories 141 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

ORANGE MADELEINES

Orange Madeleines image

This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 36

Number Of Ingredients 8

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for pan
1 cup sifted all-purpose flour, plus more for pan
4 large eggs
1/4 teaspoon salt
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange-flower water
1 teaspoon grated orange zest

Steps:

Butter and flour madeleine molds thoroughly. Set aside. Preheat oven to 350 degrees.
Melt butter and let cool.
Beat together eggs, salt, and sugar until very light and fluffy. Beat in vanilla and orange-flower water. Fold in flour, then the melted butter and orange zest.
Pour batter into molds almost to the top. Bake for 10 minutes, or until cakes are firm in the center. Let cool for 1 minute in molds, then turn out onto racks.

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These look so delish...I love orange and cranberry together. And after you tested lots of recipes they are sure to be perfect! I will have to save this recipe to make with my daughter, her name is Madeline and she would think that is so cool to have a cookie/cake named after her.
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