Crispy, buttery edges and perfect cake like centers. These madeleines are flavored with fresh orange, almond extract and covered in a dreamy orange glaze.
Preheat oven to 350°. Melt 1/2 cup of butter and leave to cool. Butter and flour your madeleine pan if it's not nonstick. Wash, dry and zest one orange. Squeeze the juice from the orange. Separate juice - 1 tablespoon for madeleine batter and 1.5 tablespoons for the glaze
Combine 2 large eggs with 2/3 cup of sugar in your stand mixer. Beat on medium for a solid 3-5 minutes, until the mixture is light and fluffy. While the eggs and sugar are mixing, combine your dry ingredients in a separate mixing bowl.
Stop the mixer and add in the vanilla extract, almond extract and orange juice and orange zest. Mix to combine. Add your dry ingredients to the eggs and sugar and mix until just combined. Turn your mixer onto low, and slowly pour the melted butter into the flour and egg combination. Mix until the butter is just incorporated and the batter looks uniform.
Scoop 1 tablespoon of batter into each mold. There is no need to flatten the batter.
Bake at 350° for 8-10 minutes, until the edges are golden brown and the middle bounces back when you press on it.
Transfer the madeleines to a cooling rack. Cool completely before glazing.
In a small bowl, whisk together the orange juice and powdered sugar until smooth. Drizzle the glaze over the cool madeleines. Sprinkle with fresh orange zest.
Once glazed and sprinkled with zest, allow the glaze set up for 30-40 minutes before serving.
Madeleines are best enjoyed the day that they are baked but will keep for up to 3 days at room temperature.
You can also make this batter up ahead of time and leave in the refrigerator for 2-3 days before baking. Bake up fresh madeleines when you need them!