Tangerine Madeleines

Tangerine Madeleines on wire rack with confectioners sugar

The tangerine is a relative of the mandarin that’s smaller, sweeter, and easier to peel than a regular orange. It imparts the delicate essence of orange without overpowering baked goods. The addition of tangerine gives a simple citrus twist to this French classic in these Tangerine Madeleines. We think Proust would approve.

Tangerine Madeleines
Makes 24
Write a review
  1. 1 cup (200 grams) granulated sugar
  2. 2 tablespoons tangerine zest
  3. 5 large eggs
  4. 1¾ cups (219 grams) all-purpose flour
  5. 1½ teaspoons (7.5 grams) baking powder
  6. ¼ teaspoon (0.75 gram) kosher salt
  7. 1 cup (227 grams) unsalted butter, melted
  8. ¼ teaspoon vanilla extract
  9. Garnish: confectioners’ sugar, for serving
  1. Preheat oven to 325°F. Spray a 24-well madeleine pan with baking spray with flour.
  2. In a large bowl, whisk together granulated sugar, zest, and eggs. In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to sugar mixture, stirring just until combined. Add melted butter and vanilla in a slow, steady stream, whisking constantly, until combined. Cover and refrigerate until completely cooled, at least 2 hours.
  3. Spoon batter by teaspoonfuls into prepared pans. Bake until madeleines spring back when pressed, 10 to 15 minutes. Let cool in pans for 5 minutes. Tap madeleines out onto a baking sheet lined with parchment paper. Sift confectioners’ sugar over warm madeleines, and serve immediately
Bake from Scratch https://www.bakefromscratch.com/

Read the whole article in Bake From Scratch Winter 2016.


Previous articleBlood Orange Loaf Cake
Next articleGrapefruit Soufflés with Grapefruit Crème Anglaise


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.