These blood orange glazed madeleines are a special treat consisting of mini French butter cakes dipped in a bright and citrusy blood orange glaze.
I first attempted making madeleines last year before I had a blog. After re-testing and tweaking my base recipe, I finally made the perfect madeleines that is taste as good as it looks. Nevertheless, before we go any further, lets dive into what are madeleines. Put simply, madeleines are mini French butter cakes that are traditionally prepared in a similar fashion to a sponge cake. The end result is a light and airy mini cake that is commonly finished off with a light dusting of powdered sugar or maybe dipped in an icing or glaze of choice. To celebrate, the fast approaching end of the winter citrus season, I decided to highlight one of my favorite citrus fruits – blood oranges – and glaze these madeleines in a blood orange glaze.
How to Make Blood Orange Glazed Madeleines
Madeleines
Key Ingredients
- Flour – unbleached all-purpose flour
- Baking Powder
- Salt
- Eggs
- Melted Butter – unsalted, warm to touch
- Honey
- Vanilla Extract
To Make Madeleines
- Whisk – add flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
- Beat – in a separate medium mixing bowl, add the eggs, sugar, honey and vanilla extract. With a hand mixer, beat liquid mixture on high for (5) minutes or until egg mixture have doubled in size and is pale yellow in appearance. Alternatively, a stand mixer maybe used in place of hand mixer.
- Sift – using a fine mesh sieve, sift flour mixture into egg batter.
- Fold – with a flexible spatula, gently fold flour mixture into egg batter just until flour mixture is no longer visible.
- Pour – warm melted butter along the sides of batter and gently fold in with a flexible spatula.
- Refrigerate – cover madeleine batter with plastic wrap and refrigerate for at least (1) hour but highly recommend for (2) hours or overnight.
- Preheat – oven to 350F. Generously butter and flour a madeleine pan. Alternatively, an oil/butter baking spray maybe used.
- Spoon – half a tablespoon (mini madeleine pan)/one full tablespoon (large madeleine pan) of the batter into shells of prepared pan.
- Bake – madeleines for 8-10 minutes. Madeleines are ready when they are a nice golden brown color and when you lightly press the top of their characteristic hump, it should spring back.
- Cool – transfer madeleines to a cooling rack to cool completely before coating with blood orange glaze.
Blood Orange Glaze
Key Ingredients
- Powdered Sugar
- Blood Orange Juice
To Make Blood Orange Glaze
- Sift – use a fine mesh sieve to sift powdered sugar into a medium mixing bowl.
- Whisk – blood orange juice into sifted powdered sugar until a smooth bright pink glaze is achieved.
Blood Orange Glazed Madeleines – Bringing It All Together
- Place – a cooling rack over a sheet of parchment paper.
- Dip – the shell (non-hump) side of the madeleines into the blood orange glaze.
- Transfer – coated madeleine to cooling rack hump side down allowing the excess blood orange glaze to drip off.
- Repeat – dipping madeleines into glaze until all of the madeleines are coated.
- Set – allow blood orange glaze to set on madeleines before serving about 5-10 minutes.
Looking for More Citrus Recipes, Checkout the Links Below:
PrintBlood Orange Glazed Madeleines
These blood orange glazed madeleines are a special treat consisting of mini French butter cakes dipped in a bright and citrusy blood orange glaze.
- Prep Time: 70 Minutes
- Cook Time: 10 Minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 Dozen (Large Pan)/2 Dozen (Small Pan) 1x
Ingredients
Madeleines
- 3/4 Cup Unbleached All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Sea Salt
- 2 Large Eggs, Room Temperature
- 3 Ounces (6 Tablespoons) Unsalted Butter, Melted, Warm
- 1 Tablespoon Honey
- 1/2 Teaspoon Vanilla Extract
Blood Orange Glaze
- 1 Cup Powdered Sugar
- 2 Tablespoons Fresh Blood Orange Juice
- Zest (1) Small Blood Orange, Optional
Instructions
Madeleines
- In a medium mixing bowl, add flour, baking powder, and salt. Gently whisk to combine.
- In a separate medium mixing bowl, add the eggs, sugar, honey and vanilla extract.
- With a hand mixer, beat egg mixture on high for (5) minutes or until mixture have doubled in size and is pale yellow in appearance. Alternatively, a stand mixer maybe used in place of hand mixer.
- Use a fine mesh sieve to sift flour mixture into egg batter.
- With a flexible spatula, gently fold flour mixture into egg batter just until flour mixture is no longer visible.
- Pour warm melted butter along the sides of batter and gently fold in with a flexible spatula.
- Cover madeleine batter with plastic wrap and refrigerate for at least (1) hour but highly recommend for (2) hours or overnight.
- Preheat oven to 350F. Generously butter and flour a madeleine pan. Alternatively, an oil/butter baking spray maybe used.
- Spoon half a tablespoon (mini madeleine pan)/one full tablespoon (large madeleine pan) of batter into shells of prepared pan.
- Bake madeleines for 8-10 minutes. Madeleines are ready when they are a nice golden brown color. When you lightly press the top of their characteristic hump, it should spring back.
- Transfer madeleines to a cooling rack to cool completely before coating with blood orange glaze.
Blood Orange Glaze
- Use a fine mesh sieve to sift powdered sugar into a medium mixing bowl.
- Whisk blood orange juice into sifted powdered sugar until a smooth bright pink glaze is achieved.
Assembly
- Place a cooling rack over a sheet of parchment paper
- Dip the shell (non-hump) side of the madeleines into the blood orange glaze.
- Transfer coated madeleine to cooling rack hump side down allowing the excess blood orange glaze to drip off.
- Repeat process with the rest of the madeleines dipping into glaze until all of the madeleines are coated.
- Allow blood orange glaze to set on madeleines before serving about 5-10 minutes.
Notes
- Blood orange glazed madeleines are best eaten the day it is baked; however, madeleines will last 1-2 days if stored in an airtight container in the refrigerator.
- To avoid madeleines from sticking to pan, make sure to properly greased and flour madeleine pan.
- To get that characteristic hump on madeleines, the batter must be refrigerated at the very least (1) hour, but I recommend for (2) hours or overnight.
- Cannot find blood oranges, no problem! Some great citrus substitutes are lemon, any variety of orange, lime or grapefruit.
- I used a mini madeleine pan so Blood Orange Glazed Madeleines recipe yielded (2) dozen madeleines; but for a standard size madeleine pan, recipe will yield (1) dozen madeleines.
Rose
When do u add the 1/4 cup sugar?
nourished endeavors
Hi Rose,
Good catch. The 1/4 cup of sugar should be added in with the eggs, honey and vanilla extract and mixed until mixture doubles in size and has the a pale yellow appearance about 5 minutes. I updated the post to reflect this correction. Thanks for bringing this to my attention. Please let me know if you have any other questions. Have a great weekend.
Winnie
Abby
The ingredients list baking soda but the instructions say baking powder. Which is it?
nourished endeavors
Hi Abby, It is baking powder. I have corrected this typo. Thanks for bring this to my attention.