Orange Madeleines

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I just got a madeleine pan for Christmas and have been waiting patiently to use it. Madeleines are such a beautiful cookie/cake. Let me clarify what I mean by that, there seems to be some discrepancy about what they actually are. Some insist it's a cake, some insist it's a cookie. I don't care either way, but generally refer to them as a cookie. Call it what you like though, these Orange Madeleines are amazing!

These Orange Madeleines get their subtle and delicate orange flavor from 2 sources, first the zest, second orange juice. This provides the best flavor!There are several ways of getting the zest, a good microplane is my favorite method. This Microplane also happens to be made in the US, which I am all about.

Navel oranges have the best flavor right now, as they are in season. I prefer just to squeeze. Use whatever method you prefer here.

Next, I used a blend of whole wheat pastry flour and all purpose flour. I have been using Farm Fresh Wheat from Washington for some time and am so happy with the results. My wheat is ground in my Nutrimill grain mill, which I love. If you don't have a grain mill and are not ready to make the commitment right now, simply look for whole wheat pastry flour.

Baking powder is my leavener of choice for this recipe.

I have to get photos of the eggs cracking every time! I'm fascinated by the look of the whites dripping down.

Next is granulated sugar. You mix the sugar and eggs until light and frothy.

This will take several minutes, so just be patient.

Here it is, starting to look like it should.

Next add in flours and fold. You can use the mixers here, but I prefer to fold.

Next is orange juice.

Add in melted butter.

This is a blurry photo, but this is what the batter should look like.

I have nonstick pans, but wanted to ensure the madeleines came out no problem, so I sprayed as well.

Each cavity took one small portion scoop exactly.

Now, in order for the madeleines to keep their shape, tap the pan against the counter top with both hands. You will need to do this several times. You will notice as you do they air bubbles in the batter will begin to surface, that is exactly what you want. Now, just make sure you don't bang so hard you dent the pan!

Here is the first finished batch. They were a little light, but still so good.

I was doing a valentine's version, so I dipped in white chocolate for half. Then the other half in dark chocolate.

And, of course we had to use sprinkles.

Here are the dark chocolate versions.

Aren't these cookies so delicate and pretty?

I love using a white and dark chocolate, I feel like it not only adds contrast for serving, but also satisfies any taste!

Plus, these sprinkles are just so pretty!