We’re obsessed with madeleines in our house…they’re the prettiest little tea cakes with tender middles and perfectly crisp edges. There are just so many creative ways you can flavor them. We’re also totally obsessed with the combination of citrus and almond which is a serious winner in these Orange Almond Madeleines. This recipe was inspired by a beautiful bag of navel oranges that arrived from Whole Foods Market. You could literally smell the oranges the second the bag was opened. One of my boys said “we should make orange madeleines!”, so we did.
Flavored with orange zest, freshly squeezed orange juice and a hint of almond extract, these madeleines are sure to become a fast favorite! You’ll also love how quickly this recipe comes together! You can have these into the oven in less than 15 minutes and ready to serve within an hour. Madeleines are the perfect snack for an after school play date, or afternoon coffee date. Kids and grown-ups love them and they’ll make it look like you put in a lot of effort! They are also perfect for breakfast with your favorite cup of coffee or tea. My kiddos are also super psyched when they show up as a surprise in their lunchboxes!
Making the Orange Almond Madeleines:
You’ll start off by melting and cooling 1/2 cup of unsalted butter. Next, you’ll want to zest and squeeze one navel orange. Save 1.5 tablespoons of orange juice for the glaze and 1 tablespoon of juice for the madeleine batter.
In your stand mixer, you will combine 2 room temperature eggs and the sugar. Mix these together until light and fluffy, for about 3 minutes. While the eggs and sugar are mixing, combine your dry ingredients. Once the egg mixture is light and fluffy, you’ll stop the mixer and add in the orange zest, orange juice, vanilla and almond extract. Mix until just combined.
Gently fold in your dry ingredients until just combined (I usually just do this by hand). Finally, you will turn the mixer on low and slowly add in the melted but cooled butter. Mix until just combined and your batter is ready to go.
Baking the Orange Almond Madeleines:
I like to use a nonstick madeleine pan and I like to brush just a bit of melted butter inside each mold. This guarantees extra crispy and golden brown edges. If your pan is not nonstick, you’ll want to brush it with melted butter and dust with flour. Next, you’ll use a cookie scoop to add 1 tablespoon of batter to each space in the pan. Bake madeleines at 350° for 8-10 minutes. Allow madeleines to cool in the pan for a few minutes before transferring to a cooling rack.
Glazing the Orange Almond Madeleines:
While the madeleines are baking, mix 1.5 tablespoons of freshly squeezed orange juice (from the orange you zested) with 1/2 cup of confectioner’s sugar. Whisk until nice and smooth. Pour glaze over cooled madeleines. Allow the glaze to set up for a bit before serving the madeleines.
Orange Almond Madeleines
- stand mixer
For the Madeleines
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 2/3 cup (128g) granulated sugar
- zest of one orange
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (130g) all-purpose flour
- 1 pinch sea salt
For the Glaze
- 1 1/2 tablespoons freshly squeezed orange juice
- 1/2 cup powdered sugar
- freshly grated orange zest
For the Madeleines
- Preheat oven to 350°. Melt 1/2 cup of butter and leave to cool. Butter and flour your madeleine pan if it's not nonstick. Wash, dry and zest one orange. Squeeze the juice from the orange. Separate juice - 1 tablespoon for madeleine batter and 1.5 tablespoons for the glaze
- Combine 2 large eggs with 2/3 cup of sugar in your stand mixer. Beat on medium for a solid 3-5 minutes, until the mixture is light and fluffy. While the eggs and sugar are mixing, combine your dry ingredients in a separate mixing bowl.
- Stop the mixer and add in the vanilla extract, almond extract and orange juice and orange zest. Mix to combine. Add your dry ingredients to the eggs and sugar and mix until just combined. Turn your mixer onto low, and slowly pour the melted butter into the flour and egg combination. Mix until the butter is just incorporated and the batter looks uniform.
- Scoop 1 tablespoon of batter into each mold. There is no need to flatten the batter. Bake at 350° for 8-10 minutes, until the edges are golden brown and the middle bounces back when you press on it. Transfer the madeleines to a cooling rack. Cool completely before glazing.
- In a small bowl, whisk together the orange juice and powdered sugar until smooth. Drizzle the glaze over the cool madeleines. Sprinkle with fresh orange zest. Once glazed and sprinkled with zest, allow the glaze set up for 30-40 minutes before serving.
- Madeleines are best enjoyed the day that they are baked but will keep for up to 3 days at room temperature.You can also make this batter up ahead of time and leave in the refrigerator for 2-3 days before baking. Bake up fresh madeleines when you need them!
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