Madeleine a l'orange, en coque chocolat. مادلين البرتقال والشوكولاتة

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is typically cheaper.

orange zest

💰Cheaper: lemon zest

Lemon zest can provide a similar citrus flavor.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener, while granulated sugar is more affordable.

Preheat the oven to 375°F (190°C).

Grease a madeleine pan with butter or non-stick spray.

In a bowl, whisk together the eggs and granulated sugar until pale and frothy.

Add the orange zest and juice, mixing well to combine.

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually fold the dry ingredients into the egg mixture until just combined.

Melt the butter and let it cool slightly before folding it into the batter.

Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full.

Bake for 10-12 minutes until the edges are golden and the centers spring back when touched.

Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Allergens