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.
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- 1 cup (200 grams) granulated sugar
- 2 tablespoons tangerine zest
- 5 large eggs
- 1¾ cups (219 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- ¼ teaspoon (0.75 gram) kosher salt
- 1 cup (227 grams) unsalted butter, melted
- ¼ teaspoon vanilla extract
- Garnish: confectioners’ sugar, for serving
- Preheat oven to 325°F. Spray a 24-well madeleine pan with baking spray with flour.
- 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.
- 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
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Read the whole article in Bake From Scratch Winter 2016.