Glazed Chocolate Orange Marbled Madeleines

Servings: 24 Madeleines

Author: Barbara Schieving

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Cakes

Instructions

1 Preheat oven to 400° F. Lightly butter a 12 x 3-inch Madeleine mold. (I used
non-stick baking spray with flour.)
2 Separate the eggs, placing the whites with a few grains of salt in a very clean
bowl. Whip the egg whites to firm but not stiff peaks. Set aside.
3 In a large mixing bowl, beat the butter and sugar together until well blended
and fluffy. Beat in the egg yolks, zest, juice, orange blossom water, and salt
until smooth. Scrape down the sides of the bowl, add the flour, and beat just
until combined and smooth.
4 Fold the whipped egg whites into the batter until completely blended in and no
white is visible. The batter should be thick and very smooth.
5 Divide the batter evenly into 2 bowls. Using a spatula, fold the cocoa powder
and vanilla into 1 of the bowls, until well blended.
6 Spoon equal parts of each batter into the indentations of the prepared pan,
about ¾ full. Marble the 2 batters together by dragging the tip of a sharp knife
through the 2 colors of batter to create a swirl pattern in each Madeleine.
7 Bake for about 10 minutes. Remove the pan from the oven when the center of each
Madeleine is set and puffed and the edges are golden.
8 Allow to cool for 1–2 minutes in the mold before popping them out, using the
point of a sharp knife and a gentle hand, or turning the pan over and tapping on
the bottom. Cool completely on a cooling rack.