A little zest goes a loooong way when you’re baking, and this recipe for buttery, fluffy, mini melt-in-your mouth marmalade madeleines. These French tea cakes are the perfect way to get your citrus fix in a flash.
Using just one orange and some of our favorite marmalade, we’ve taken these treats from 0 to 100, real quick.
Heat oven to 350 degrees F. Using all-natural cooking spray, lightly spray or butter and flour, grease madeleine pan and set aside. We made full-size and mini madeleines with the same recipe.
Separate egg whites from yolks, and using an electric mixer beat the egg whites until stiff and cloud-like.
In a separate bowl, combine butter, egg yolks and milk. Once dry ingredients are thoroughly combined, stir in orange zest and gently fold egg whites into batter.
Fill madeleine pan segments 1/2 full, making sure to evenly spread batter across each mold to ensure even baking.
Bake for 14-16 minutes, or until the edges are evenly golden brown and the cakes are springy in the center. For mini madeleines, bake 8-9 minutes.
Cool for 5-10 minutes, then remove the madeleines and arrange them shell side up on a baking rack.
Heat up orange marmalade and use a pastry brush or a small spoon to evenly coat the top of each madeleine.
Recipe Note
Pro tips:
The butterier the better when it comes to greasing your madeleine pan, but be careful if you use cooking spray not to overdo it.
These guys can be tricky to get out perfectly every time, but it’s easy to cover your tracks with a generous swipe of your favorite jam. Don’t stress!
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