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Chocolate-Orange Madeleine Cookies

This recipe creates elegant Chocolate-Orange Madeleine cookies, combining tender crumb with bright orange zest and rich cocoa notes. The batter, enhanced with Grand Marnier, is chilled and baked in classic shell molds, resulting in a sophisticated treat perfect for any occasion or alongside coffee.
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Total Time 3 hours
Servings: 18 people
Course: lunch/dinner
Cuisine: American
Calories: 2528.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 stick of unsalted butter
  • 3/4 cup sugar
  • 3 eggs
  • zest from 1/2 an orange
  • 1 teaspoon vanilla extract
  • 2 teaspoons grand marnier
  • 1 cup all purpose flour
  • 2 tablespoons dark cocoa powder
  • 1/2 teaspoon baking powder
  • 3 oz of good semisweet chocolate Callebaut for example
  • pinch salt

Equipment

  • 1 Madeleine Pan Essential for the characteristic shell shape.
  • 2 Mixing Bowls One for wet ingredients, one for dry.
  • 1 Whisk For aerating eggs and combining batter.
  • 1 Small Saucepan For melting butter and chocolate.
  • 1 Citrus Zester To finely grate orange zest.

Method
 

  1. Melt the unsalted butter in a small saucepan over low heat; set aside to cool slightly.
  2. In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and a pinch of salt; set aside.
  3. In a large bowl, whisk together the sugar, eggs, orange zest, vanilla extract, and Grand Marnier until well combined and slightly frothy.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing gently with a whisk or spatula until just combined. Be careful not to overmix.
  5. Fold in the cooled melted butter until the batter is smooth and uniform.
  6. Cover the batter and refrigerate for at least 30 minutes, or ideally 2-3 hours, to allow it to firm up and for flavors to meld, which helps achieve the classic 'hump' during baking.
  7. Preheat your oven to 375°F (190°C). Generously butter and flour each mold of your Madeleine pan, tapping out any excess flour.
  8. Spoon about 1 tablespoon of the chilled batter into the center of each prepared Madeleine mold. Avoid spreading the batter to the edges.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers have risen to form the characteristic Madeleine hump.
  10. Carefully unmold the Madeleines immediately and transfer them to a wire rack to cool completely. Optionally, melt the semisweet chocolate and dip or drizzle over the cooled cookies.

Notes

Chilling the batter is crucial for developing the distinctive 'hump' and a finer texture; aim for at least 30 minutes, or even overnight for best results. Ensure your Madeleine pan is meticulously buttered and floured (or use non-stick spray with flour) to prevent sticking and achieve a perfect release. For a more pronounced chocolate finish, consider tempering the semisweet chocolate for dipping the cooled Madeleines, adding both visual appeal and a satisfying snap. Adjust Grand Marnier to taste; a little goes a long way in enhancing the orange zest without overpowering. Don't overmix the batter once flour is added, as this can lead to tough Madeleines.