French Hazelnut and Orange Madeleines with Honey Glaze

Name: French Hazelnut and Orange Madeleines with Honey Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24 madeleines
Cuisine: Dessert
Ingredients: 1/2 cup hazelnuts; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 2/3 cup granulated sugar; Zest of 1 large orange; 1 teaspoon pure vanilla extract; 1/2 cup unsalted butter; 1/4 cup honey; 2 tablespoons fresh orange juice; 1 tablespoon unsalted butter

Delightful, fragrant pastries with a sweet, citrusy touch

These madeleines are a sweet and nutty French classic perfect for afternoon tea or a light dessert.

1 h 45 min
24 madeleines
Intermediate

Ingredients

For the Madeleines

1/2 cup hazelnuts

toasted and finely ground

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

room temperature

2/3 cup granulated sugar

Zest of 1 large orange

1 teaspoon pure vanilla extract

1/2 cup unsalted butter

melted and cooled

For the Honey Glaze

1/4 cup honey

2 tablespoons fresh orange juice

1 tablespoon unsalted butter

Preparation

Preparing the Madeleine Batter

Combine dry ingredients

In a bowl, mix ground hazelnuts, flour, baking powder, and salt.

Beat eggs and sugar

In a separate bowl, beat eggs and sugar until pale and thick, about 5 minutes.

Add zest and vanilla

Add orange zest and vanilla, then gradually fold in dry ingredients.

Incorporate butter & chill

Gently incorporate the melted butter until just combined. Cover and refrigerate for at least 1 hour.

Do not skip refrigerating the batter; it is crucial for the texture.

Making the Honey Glaze

Combine glaze ingredients

In a small saucepan, combine honey, orange juice, and butter over low heat.

Melt and smooth

Stir until butter is melted and mixture is smooth. Set aside to cool.

Use a pastry brush to apply the glaze for an even finish.

Cooking Process

Preheating

Preheat your oven to 375°F (190°C).

Coating

Grease madeleine mold liberally with butter.

Baking

Spoon batter into molds, filling each about 3/4 full, and bake for 10–12 minutes or until edges are golden.

Plating & Serving