Orange Honey Madeleines

I took French for 6 years in school, don’t ask me to say much, I can’t remember anything. But with that, I got into French food and starting making Madeleines on the reg. These are super simple, a cross between a cake and a cookie with a delicate flavor. I love orange and chocolate too, I look forward to that whack-and-crack orange every Christmas so I wanted to bring that to a Madeleine and it came out sooooo yummy. My husband doesn’t even like any fruit paired with chocolate and he loved these. Only a few minutes to whip together with minimal ingredients and you have a fancy looking dessert. Perfect to put on a treat platter or in gift tins to give to your friends, neighbors, and family. If you don’t have that special pan, not a big deal, just use a mini muffin tin and fill 12.

Treat week is about enjoying the cookie or treat so no swaps will be included in this week, just eat the damn cookie!

Orange Honey Madeleines

• 1/4 cup butter, melted and cooled + more for molds

• 2 eggs, room temperature

• 1/4 cup sugar

• 1 Tablespoon honey

• 1/2 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1 Tablespoon orange zest (about 1 medium orange)

• 1/2 teaspoon orange extract

• Optional drizzle - 1/2 cup dark chocolate + 1 Tablespoons coconut oil

- Preheat the oven to 375. Butter the madeleine molds or mini muffin tin.

- Whisk eggs, sugar, zest, and extract until pale and thick. Stir in the 1/4 cup butter and honey. Sift together the flour and baking powder, and fold into the wet ingredients.

- Spoon into the molds and bake for 10 minutes until golden brown. Cool in the pan for 2 minutes and then turn out onto a wire cooling rack, cool completely.

- If doing the drizzle, place chocolate and coconut oil in a microwave safe bowl and microwave at 30 second increments, stirring each time until all smooth. With a spoon, drizzle the chocolate over the madeleine and let chill to set.

If you don’t have a madeleine mold, don’t worry, just use a mini muffin tin. These are so simple and easy yet so delicious and that orange really comes through for a delicate flavor you will want more and more.

This recipe is very forgiving, I accidentally added the melted butter to the eggs, sugar, orange zest, and extract and it still came out perfectly. Make sure to butter your baking pan, it will help them slide out easily.

I like to hand whisk my batter, but a stand mixer or hand mixer would work. Make it pale, thick, and a little fluffy. I have my dry ingredients all ready to sift into the wet.

Pro tip when measuring honey or molasses, spray your spoon or cup with a little oil and the stickiness will slide right out.

I use my mesh sieve to sift the flour and baking powder into the bowl, then fold it in, go slowly so you don’t deflate some of the air you got into those eggs.

I love to use my smallest cookie scoop so they are all even, this is about 1 1/2 Tablespoons I think.

Ready for the oven, see the orange zest? Packed with flavor.

Out of the oven and cooled - here is the optional and highly suggested chocolate drizzle. Melt chocolate and coconut oil together and drizzle over the cookies. Chill to set and then enjoy!