Blood Orange Madeleines

Blood Orange Madeleines
 
Recipe from LCBO Food & Drink, Holiday 2007
Notes: These were easy enough to make on a weekday morning. Start to finish: about 2 hours. This isn't a traditional madeleine recipe as it uses baking powder and doesn't require chilling of the batter. The citrus flavour comes from simmered, pureed blood orange (the entire fruit: zest, pith and flesh). They rose quite nicely but didn't develop a lot of colour, maybe a few extra minutes in the oven would have been okay. I dipped them in melted chocolate chips. These are quite delicious, combining sweet, tangy and bitter flavours together in a cake-like cookie.

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