Welcome to the delightful world of French patisserie, where simple ingredients transform into exquisite treats. Today, we’re focusing on a true classic: the madeleine. But not just any madeleine—we’re bringing you an enchanting twist with our **Cinnamon Orange Madeleines**. These delicate, light, and buttery shell-shaped cakes are infused with the vibrant zest of fresh oranges and the warm, comforting spice of cinnamon. The result is an irresistible confection that promises to elevate your holiday cookie tray this season, or simply brighten any quiet afternoon tea.
The holiday season is truly a magical time, and for many of us, it’s synonymous with baking. There’s something inherently joyful about filling the kitchen with the aroma of freshly baked goods. From crisp shortbreads and rich chocolate concoctions to fruity delights, the variety of cookies we enjoy during this festive period is endless. This year, we’re embracing that spirit with a series of delicious recipes, designed to make your holiday baking both exciting and effortlessly elegant.
Over the coming days, we’ll be unveiling a collection of five exquisite options perfect for your holiday cookie assortment. Get ready for a cookie extravaganza you won’t want to miss! We’re kicking things off with a little French number that perfectly encapsulates the warmth and coziness of winter.
Warm & Cozy Cinnamon Orange Madeleines: A French Classic with a Festive Twist
Imagine a crisp winter’s day, a roaring fire, and a steaming cup of tea. What better companion than a perfectly baked madeleine? Our Cinnamon Orange Madeleines are more than just cookies; they are a buttery, light, and wonderfully aromatic experience. The bright, citrusy notes of orange zest dance harmoniously with the deep, comforting warmth of cinnamon, creating a flavor profile that is both festive and incredibly inviting. They are, without a doubt, the ideal treat to savor alongside your favorite hot beverage, offering a moment of pure bliss as the temperatures drop.
If you’re new to the world of madeleine cookies, prepare to be charmed. Originating from the Lorraine region of France, madeleines are traditional small sponge cakes with a distinctive shell-like shape. They are typically made from a génoise batter, which includes flour, eggs, butter, and sugar, and are baked in special madeleine molds that give them their iconic scalloped edge and characteristic “hump” on one side. Don’t let their elegant appearance fool you; madeleines are surprisingly simple to make, even for novice bakers. Their beautiful form, thanks to the molds, always makes them look incredibly special and impressive, perfect for any gathering or a delightful personal indulgence.
The Allure of Orange and Cinnamon
What makes this particular madeleine recipe stand out? It’s the magical combination of orange and cinnamon. Orange zest brings a burst of freshness and a delicate perfume, cutting through the richness of the butter and adding a layer of sophisticated sweetness. Cinnamon, a staple spice in holiday baking, infuses the madeleines with a cozy, nostalgic aroma that instantly evokes feelings of warmth and festivity. Together, these flavors create a balance that is both comforting and invigorating, making these madeleines truly unforgettable. They’re not just a treat for the palate, but for the senses, filling your home with an aroma that speaks of happy memories and joyful anticipation.
Cinnamon Orange Madeleine Ingredients: The Essentials for Perfection
Creating these exquisite madeleines starts with a careful selection of high-quality ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and iconic appearance. Here’s a closer look at what you’ll need:
- Unsalted Butter: The foundation of any good madeleine, butter provides richness and tenderness. Using unsalted butter allows you to control the overall salt content of your bake. Melting it and cooling it to room temperature is key to integrating it smoothly into the batter without cooking the eggs.
- All-Purpose Flour: Provides the structure for our delicate cakes. Sifting it with other dry ingredients ensures a light and airy texture.
- Baking Powder: This leavening agent is essential for achieving the madeleine’s signature “hump” or “bosse” – a hallmark of a perfectly baked madeleine.
- Ground Cinnamon: Our star spice, adding that irresistible warmth and festive aroma. Use good quality cinnamon for the best flavor.
- Eggs: Large eggs provide moisture, structure, and help create the light, fluffy texture when whisked with sugar.
- Granulated Sugar: Sweetens the madeleines and, when whipped with eggs, creates a stable, airy base for the batter.
- Freshly Grated Orange Zest: The secret to the bright, aromatic orange flavor. Always use fresh zest for maximum impact; dried zest won’t give the same vibrant taste.
- Vanilla Extract: Enhances all the other flavors and adds a classic comforting note.
For the luscious Cinnamon Sugar Coating Mixture, you’ll need just two simple ingredients: additional granulated sugar and ground cinnamon. This coating adds an extra layer of sweetness, spice, and a delightful texture to the warm madeleines.
How to Make these Delightful Madeleine Cookies: A Step-by-Step Guide
Baking madeleines is a process that is both rewarding and surprisingly straightforward. Follow these steps carefully to ensure your madeleines turn out beautifully, complete with their classic hump and delicate texture.
- Prepare Your Molds and Oven: Begin by preheating your oven to 350°F (175°C) and positioning a rack in the middle. Generously spray two 12-shell madeleine pans with a nonstick cooking spray. For an even more enhanced non-stick surface and flavor, you can lightly butter and flour the molds after spraying, tapping out any excess. Set the prepared pans aside.
- Melt and Cool the Butter: Melt the unsalted butter in a small saucepan or microwave-safe bowl. It’s crucial to let it cool completely to room temperature. This prevents it from “scrambling” the eggs when added to the batter later, ensuring a smooth, emulsified mixture.
- Whisk Dry Ingredients: In a medium bowl, combine your all-purpose flour, baking powder, and ground cinnamon. Whisk these ingredients together thoroughly until they are uniformly blended. This step helps to distribute the leavening agent and spice evenly throughout the flour, preventing lumps and ensuring consistent texture and flavor in your madeleines.
- Whip Eggs and Sugar: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the large eggs and granulated sugar. Whisk on medium-high speed for about 4 minutes, or until the mixture becomes pale, thick, and fluffy. It should almost double in volume and form ribbons when the whisk is lifted. This aeration is vital for the madeleines’ light texture.
- Add Flavorings and Fold in Dry Ingredients: Reduce the mixer speed to low, then add the freshly grated orange zest and vanilla extract. Whisk for another minute to combine. Next, gently fold in the dry flour mixture using a spatula until just blended. Avoid overmixing, as this can develop the gluten and result in tough madeleines.
- Incorporate Cooled Butter: With the flour just incorporated, carefully fold in the melted and cooled butter until it is fully incorporated into the batter. Again, use a gentle hand to maintain the airiness you’ve built into the batter. At this stage, you might even consider chilling your batter for at least 30 minutes, or up to an hour. Chilling helps the butter solidify slightly, which creates a greater temperature contrast when it hits the hot oven, often leading to a more pronounced and beautiful madeleine hump.
- Fill and Bake: Carefully spoon the batter into the prepared madeleine shells, filling each one until it’s almost full, but not overflowing. Bake for 10-12 minutes, or until the madeleines are puffy, golden brown at the edges, and have developed their characteristic hump. The exact baking time may vary slightly depending on your oven.
- Coat with Cinnamon Sugar: As soon as you remove the madeleines from the oven, allow them to cool in the pan for just 1-2 minutes. This brief cooling period helps them firm up slightly before you invert them onto a wire rack. While they are still warm, immediately dip each madeleine into your prepared cinnamon sugar mixture, ensuring an even coating. The warmth of the madeleines will help the sugar adhere perfectly.
- Cool and Enjoy: Transfer the coated madeleines to a wire rack to cool completely. While they are delightful warm, they are also wonderful once cooled.
These madeleines are truly easy to make, and the simple steps lead to a surprisingly elegant result. We’re confident you’ll find immense enjoyment in baking and savoring these delightful treats. Please don’t hesitate to let us know if you give the recipe a try, and if you have any questions, feel free to drop a comment below. Happy baking!
Expert Tips and Flavor Variations for Cinnamon Orange Madeleines
To ensure your madeleines are nothing short of perfect and to explore other exciting possibilities, keep these valuable cook’s notes in mind:
- The Warmth is Key for Coating: The timing for dipping your madeleines in the cinnamon sugar mixture is critical. They must be warm, but not scorching hot, when you coat them. This warmth helps the sugar and cinnamon adhere beautifully to the surface, creating that appealing sparkly finish and extra burst of flavor. If they cool too much, the coating won’t stick as well.
- The Chilling Secret: While not explicitly in the main steps, a well-known secret to achieving that perfect madeleine “hump” (la bosse) is to chill your batter. After preparing the batter, cover it and refrigerate for at least 30 minutes, or even up to a few hours. The cold batter hitting the hot oven creates a thermal shock that encourages the hump to rise more dramatically. This step is a game-changer for madeleine enthusiasts!
- Lemon Lover’s Twist: If orange isn’t your preferred citrus, or you simply crave a different flavor profile, these madeleines are equally delicious with a lemon extract substitution. To make Lemon Madeleines, simply omit the ground cinnamon from both the batter and the coating mixture. Increase the vanilla extract to 1 1/2 teaspoons in the batter, and you can add 1 1/2 teaspoons of lemon extract along with the vanilla for a bright, zesty lemon flavor. For the coating, you might consider a simple powdered sugar glaze or a lemon sugar mixture.
- Storage and Freshness: Madeleines are best enjoyed on the day they are baked. Their delicate texture is at its peak when fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2-3 days. They can also be frozen for longer storage; simply thaw at room temperature before serving.
- Don’t Overfill the Molds: Overfilling your madeleine molds can lead to flat, messy cookies without the characteristic shell shape or hump. Aim for about two-thirds to three-quarters full for optimal results.
- The Right Madeleine Pan: While not strictly a “note,” investing in a good quality nonstick madeleine pan will make a world of difference. Proper seasoning and preparation (spraying and/or buttering and flouring) are still important, but a good pan minimizes sticking and ensures beautiful release.
Experiment with these tips and variations to make these Cinnamon Orange Madeleines truly your own. Each batch promises to bring a touch of French elegance and festive cheer to your home.
More Delicious Holiday Cookies to Enjoy
If you’re still in the mood for baking and expanding your holiday cookie repertoire, be sure to explore these other fantastic recipes:
Anise Seed Sugar Cookies
Chocolate-Dipped Gingerbread Shortbread Cookie Cut-Outs
Chai Spiced Spritz Cookies
Cinnamon Orange Madeleines
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Ingredients
- 1/2 cup (one stick) unsalted butter, melted and cooled to room temperature
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 3 large eggs
- 2/3 cup granulated sugar
- 1 1/2 tsp. freshly grated orange zest
- 1 tsp. vanilla extract
Cinnamon Sugar Coating Mixture
- 1/2 cup granulated sugar
- 1 1/2 tsp. ground cinnamon
Instructions
- Place rack in middle of oven and preheat oven to 350 degrees F (175 C). Spray two 12-shell madeleine pans with nonstick cooking spray, or butter and flour them for best results. Set aside.
- In a small bowl, whisk together flour, baking powder and cinnamon until well combined.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs and granulated sugar on medium-high speed until light, fluffy, and pale, about 4 minutes. Add the orange zest and vanilla extract and continue to whisk for 1 minute until fragrant. Gently fold in the flour mixture using a spatula until just blended. Then, carefully fold in the melted and cooled butter until fully incorporated. If desired, cover the batter and chill for 30 minutes to 1 hour for a more prominent hump.
- Fill the madeleine shells until almost full (about two-thirds to three-quarters). Bake for 10-12 minutes until the madeleines are puffy, lightly browned at the edges, and have developed a distinct hump. Remove from the oven and cool for just 1-2 minutes in the pan before inverting onto a wire rack. While still warm, dip each madeleine generously in the cinnamon sugar mixture. Cool completely on the wire rack and enjoy!
Cinnamon Sugar Coating Mixture
- In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined. Set aside for coating the warm madeleines.
Notes
For a delightful twist, consider making Lemon Madeleines! If you choose to use lemon extract instead of orange, simply omit the cinnamon entirely from both the batter and the coating. Increase the vanilla extract in the batter to 1 1/2 teaspoons, and optionally, add 1 1/2 teaspoons of lemon extract for an even brighter citrus flavor.