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Chocolate-Dipped Orange Madeleines

Chocolate-Dipped Orange Madeleines

Chocolate-Dipped Orange Madeleines

Chocolate-Dipped Orange Madeleines, perfectly fluffy and buttery, and so delicious. The orange extract and peel give them a nice festive touch, and they can be baked with the kids for a fun-filled Christmas activity. Quick and easy, these madeleines go down a treat every single time!



  • 2 eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange peel finely grated
  • 1/8 teaspoon salt fine grain
  • 1 cup all-purpose flour
  • 10 tablespoons unsalted butter melted and cooled slightly


  • 1 cup semisweet chocolate chips chopped
  • 2 tablespoons olive oil or vegetable oil


1_Preheat oven to 350°F.

2_Coat a madeleine pan with flour-based baking spray (or butter and flour well, which is in keeping with tradition). In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, orange peel and salt. Add flour; mix until just combined. Gradually add cooled melted butter in steady stream, beating just until blended.

3_For large, deep cavity shells  spoon batter into the cavities 2/3 full. If using a shallow shell pan, spoon about 1 tablespoon batter into each indentation in pan. Bake large shells for 20-25 minutes, or until browned around the edges and a bump develops on top. Bake shallow shells about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, washing the pan and greasing it before baking each batch. Let the cakes cool completely on a wire rack.

Chocolate-Dipped Orange Madeleines


1_Place the chocolate and oil in a microwave-safe bowl (Pyrex recommended). Heat in 30 second intervals at 100% power. Stir well between heating intervals using the residual heat from the bowl to melt the chocolate. When a smooth, thin consistency is achieved, the glaze is ready to be used.

2_Line a large baking sheet with parchment paper. Holding the madeleines by their bumps, dip the faces of the madeleines into the chocolate and transfer to the prepared pan. When all of the cakes are dipped, transfer them to the refrigerator to chill until the glaze is well set. It will lose its shine and take on a matte appearance (about 5-7 minutes). Remove from the refrigerator. Serve at room temperature.

3_The milk chocolate can be swapped for dark chocolate, or even white chocolate. If you don't have any nuts around, not to worry, just cover them in chocolate, that would do. This recipe can be tweaked to your own liking, it's that simple!

4_Keep cakes stored airtight, or in a dish covered with plastic wrap.