Orange Zest Madeleines

Along with some sewing projects, new recipes have made their way on my must-do-right-away list. One of those recipes is for madeleines. While I’ve made these little cakes before, I thought I’d try yet another recipe version.

© June Scroggin, All Rights Reserved

Dry, dense, heavy madeleines do not excite me; however, the particular recipe I used this time resulted in a cake that was moist and delicious with a lovely, light flavor as the result of using just the right amount of freshly-zested orange.

© June Scroggin, All Rights Reserved

I learned three things when trying this new recipe:

1. Do not over-mix the batter.
2. Chill the batter in the fridge for at least an hour.
3. Bake your madeleines the same day they will be served.

Source: Amazon.com

The recipe was published in The New York Times and is an adaptation from one found in  The Fundamental Techniques of Classic Pastry Arts.

A batch was made for my knitting group and another for my mother-in-law’s bridge group’s game day. Both batches were eaten in what seemed one heart beat of time.