Mother’s Day is right around the corner and I’ve been itching to share this recipe with you: Chocolate-dipped Blood Orange Madeleines are inspired by my mom. I’ve inherited many traits from my mom: passion for design, addiction to dark chocolate, and a love of Afternoon Tea. I have so many memories of going to tea with my mom and sister and drooling over the adorable tea cakes. So I decided to make these addicting madeleines.
The blood orange-infused butter and the bittersweet chocolate coating are the key to these little guys. Package these Chocolate-dipped Blood Orange Madeleines with some black orange tea, and your mom will be over the moon. She’ll brag to all her friends about your amazingly delicious gift. Word to the wise: The Boyfriend and I ate almost an entire batch in one sitting, so you may want to double the recipe. Also, if you can’t find any blood oranges, you can definitely use regular oranges and the madeleines will still taste great!
Yields 24 madeleines
30 minPrep Time
20 minCook Time
50 minTotal Time
- 3 large Eggs, at room temperature
- 2/3 cup Granulated Sugar
- rounded 1/8 teaspoon Salt
- 1 1/4 cup Flour
- 1 teaspoon baking powder
- 1 1/2 tablespoon Blood Orange Zest
- 1/2 cup freshly-squeezed Blood Orange Juice
- 1 teaspoon Vanilla Bean Paste
- 9 tablespoons Unsalted Butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
- 1 1/4 cups Dark Bittersweet Chocolate (I used 60% cacao)
- Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
- Pour the juice into a small saucepan and bring to a low boil on high heat to partially reduce. Add the cubed butter and zest and then reduce the heat to low. Stir constantly until the butter is fully melted and all ingredients are just combined.
- Transfer the butter mixture to a separate bowl and let it cool to room temperature.
- In the bowl of a standing electric mixer, whip the eggs, granulated sugar, salt, and vanilla paste for 5 minutes until frothy and thickened.
- Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
- Fold the butter mixture into the batter just until all the butter is fully incorporated incorporated. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
- Preheat the oven to 425° F. Line two cookie sheets with parchment paper.
- Pipe batter (with ZipLoc bag or piping bag) in the center of each indentation until 3/4’s full. You can also spoon the batter into the mold, but I found that piping is more controlled. Do not spread it.
- Bake for 6-7 minutes or until the cakes just feel set. The edges should be a medium golden brown color.
- Remove from the oven and let the madeleines cool in the pan for 5 minutes, then tilt the madeleines out onto a cooling rack.
- Put the dark chocolate chips in a microwave safe dish and heat for 1 minute at medium heat.
- Using a fork or small whisk, mix the chips so they are melted and fully incorporated. The mixture should look smooth.
- Dip the shell side of the madeleines into the chocolate mixture (halfway) and let the excess drip off over the bowl. If you hold the other end and swirl it around over the bowl, you can remove most of the excess. Place the dipped madeleines on the cookie to set.
Adapted from Lemon-Glazed Madeleines by David Lebovitz
In honor of my amazing mom, I leave you with a quote from Gilmore Girls, a show that all mothers and daughters should watch: