Orange madeleines with Cointreau

27 Sep

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Does anything spell afternoon tea more than a madeleine? These pretty little delicacies never fail to impress, although they are embarrassingly easy to make. I’ve got a few madeleine recipes on my site as I love making them and they are always well received. To make the real McCoy you will need a traditional pan, readily available from home ware stores.

I tweaked this recipe from an Australian Women’s Weekly book, switching the suggested rosewater for the alcoholic punch of Cointreau, a French liqueur. You’d need to eat your body weight to get any effects of the booze, though.

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GATHER:

125 grams of butter, melted and slightly cooled

2/3 cup plain flour

¼ teaspoon baking powder

2 eggs

½ cup caster sugar

4 teaspoons Cointreau

1 teaspoon best quality vanilla paste

icing:

1 cup icing sugar, sifter

1 tablespoon softened butter

2 tablespoons lemon juice

LET’S GET TO IT:

Preheat oven to 200C and spray a madeleine pan with non-stick cooking spray.

In bowl of electric mixer beat eggs, sugar, Cointreau and vanilla until thick and creamy.

Sift flour and baking powder twice onto a piece of baking paper, then sift it over mixture.

Fold in along with melted butter, then drop into greased pan.

Bake for 10 minutes, then turn onto cooling rack.

Make icing by placing all ingredients into a heat-proof bowl and stirring until it makes a thick paste.

Place bowl of pan of gently simmering water and stir until it is a pourable consistency.

Dip one end of each madeleine into icing then place on rack to set.

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15 Responses to “Orange madeleines with Cointreau”

  1. cheergerm September 27, 2014 at 11:10 am #

    Challenge accepted! I really need to buy a new Madeleine tin, mine is clapped out. These look adorable and the wee dash of orange booze is a nice touch,

    • thehungrymum October 16, 2014 at 8:39 am #

      I do find a dash of booze when baking makes the world a better place – especially when it is added to the recipe! #boomTish

  2. dedy oktavianus pardede September 27, 2014 at 6:43 pm #

    Wow, georgeous looking citrusy madeleines..
    nuff said, damn delicious!!!!

    • thehungrymum October 16, 2014 at 8:41 am #

      Why, thank you! They were pretty damn good, if I do say so myself 🙂

  3. Margot @ Gather and Graze September 28, 2014 at 6:56 am #

    Love the addition of cointreau – absolute genius! 🙂

    • thehungrymum October 20, 2014 at 3:29 am #

      A little nip of this or that makes a cake a thing of beauty, says I!

  4. chef mimi September 28, 2014 at 1:27 pm #

    These look gorgeous! Love the icing! And thank you for not over baking them – I see so many that are browned to a crisp on blogs!

    • thehungrymum October 20, 2014 at 3:30 am #

      Thanks! I usually underbake my cakes a smidge so they stay moist.

  5. Liz September 29, 2014 at 12:01 am #

    sweet on so many levels 🙂

  6. Me my best and I (@memybestandI) September 29, 2014 at 12:14 am #

    We had some Orange Flower Madelines from a tiny French village in Provence on hols and they were amazing ! Never fathomed they were easy to make

    • thehungrymum October 16, 2014 at 8:40 am #

      ohh la la – sounds tres chic! They are super dooper easy to make!

  7. chewtown October 14, 2014 at 12:39 am #

    Alcohol in desserts is my new favourite thing… ever.

    • thehungrymum October 15, 2014 at 5:37 am #

      Oh I hear ya! Makes a good excuse for buying a bottle of something 😉

  8. Chompchomp November 27, 2014 at 9:32 am #

    These look adorable, I love madeleines…but I usually make mine with almond flour as I cannot eat gluten. Yummo

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