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.
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.
the hungry mum 
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,
I do find a dash of booze when baking makes the world a better place – especially when it is added to the recipe! #boomTish
Wow, georgeous looking citrusy madeleines..
nuff said, damn delicious!!!!
Why, thank you! They were pretty damn good, if I do say so myself 🙂
Love the addition of cointreau – absolute genius! 🙂
A little nip of this or that makes a cake a thing of beauty, says I!
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!
Thanks! I usually underbake my cakes a smidge so they stay moist.
sweet on so many levels 🙂
awwww, thanks Liz 🙂
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
ohh la la – sounds tres chic! They are super dooper easy to make!
Alcohol in desserts is my new favourite thing… ever.
Oh I hear ya! Makes a good excuse for buying a bottle of something 😉
These look adorable, I love madeleines…but I usually make mine with almond flour as I cannot eat gluten. Yummo