Orange Madeleines

A My Spice Sage take on the scalloped, spongy, buttery cookie made especially famous by Marcel Proust. Prepared with orange and vanilla extracts, this cookie adds a citrusy, buttery twist to family gatherings, dessert and afternoon tea. Enjoy!

Ingredients

• 1 tablespoon

  unsalted butter, melted (for greasing tins)

• 3 large

  eggs

• 3/4 cup

  granulated sugar

• 1 teaspoon

  pure vanilla extract

• 1 teaspoon

  orange extract

• 1/4 teaspoon

  salt

• 1 1/4 cups

  all purpose flour, sifted

• 3/4 cup (1 1/2 sticks)

  unsalted butter, melted, slightly cooled

• Powdered sugar for dusting

• Madeleine Tins

Directions

Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius) for dark, nonstick madeleine tins or 350 degrees Fahrenheit (177 degrees Celsius) for standard metal madeleine tins.

If you are using non- stick tins brush lightly with melted butter, using a pastry brush. If you are using standard tins, butter and lightly flour the molds.

Combine eggs and granulated sugar in large bowl of a stand mixer and whisk on high for thirty seconds until ever so slightly foamy.

Add vanilla and orange extract.

Switch to paddle attachment and add salt and sifted flour in three stages on medium speed, stopping the mixer to scrape down sides of the bowl after each new addition.

On medium speed, add cooled, melted butter in a slow steady stream.

Scrape down sides on bowl and give batter a blast on high speed for 30 seconds to add some extra air.

Fill madeleine tins with a little over a tablespoon of batter in each mould.

Bake madeleines in center of oven for 15-17 minutes or until edges are golden.

Immediately remove madeleines from tins and set on rack to cool for twenty minutes.

Dust with powdered sugar before serving.