12 Serves
70 Mins
Preheat your oven to 190°C and thoroughly grease and flour your madeleine pan to ensure easy release.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
34 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
24 mg / 1,250 mgPotassium
150 mg / 4,700 mgSodium
200 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
14 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
20 mgNet Carbs
15 gAlcohol
0 g
In a small bowl, whisk together the all purpose flour, baking powder, and salt until well combined.
In a medium bowl, beat the sugar and eggs using a hand mixer on medium-high speed until the mixture triples in volume and forms a thick ribbon.
Gently stir the orange juice and orange zest into the egg mixture.
Gradually fold in the flour mixture and the melted butter, alternating between the two, mixing only until just combined.
Cover the bowl and refrigerate the batter for 45 minutes to allow the flavors to meld and the texture to set.
Drop rounded spoonfuls of batter into the center of each madeleine mold, leaving them mounded without spreading.
Bake for 10 to 12 minutes until the edges are golden and the centers spring back when touched, then tap the pan on the counter to release the cookies.
Melt the dark chocolate in a saucepan, then dip half of each cooled cookie into the chocolate and place on parchment paper to set.
0
g0
g0
g
Italian4
g32
g4
g
