Saffron-Orange Madeleines
I recently had brunch with a couple of girlfriends who kindly shared some saffron and home grown oranges with me. I thought it would be fun to make something using both. Well, that same weekend I received “Sweet” by Yotam Ottolenghi and Helen Goh as a birthday gift and wouldn’t ya know, there was a recipe for Saffron, Orange, and Honey Madeleines. It was clearly destiny. So here I am with these delicious little cakes. Out of the oven, they get brushed with honey and dipped in pistachios. Pretty fabulous.
I love the flavors and definitely recommend giving them a try. I think I may have slightly overdone it on the saffron though. If you’re a saffron pro, please let me know how you measure out the little threads. Next time, I'll definitely amp-up the orange zest, and maybe try drizzling with chocolate instead of the honey. Just to try something different...
Photos by Daniel Marks
Saffron-Orange Madeleines Recipe:
Find the recipe in the cookbook “Sweet” or online on Bon Appetit, they don't provide weight measurements though. They seem to be only in the book. (Feel free to send me a note if you'd like the recipe in grams.)
Yield:
16-24 little cakes depending on the size of your pan
Difficulty:
Easy
Special Equipment:
Madeleine Pan
A few small tips...
While this recipe leaves you with delicious Madeleines, they aren't the most traditional flavor or technique. If you haven’t made them before check out my delicate Lemon Vanilla Madeleines.
It's important to beat a lot of air into the batter to get the lightness that are distinctive in Madeleines, so when blending the eggs, let the processor go for longer than you think you need to.
They cool off pretty quickly once out of the oven, so chop the pistachios while the batter is chilling so you're prepared once they are done baking. Speaking of pistachios, I bought a bag of roasted, unsalted which saved me the step of toasting, but raw might also work nicely.
Madeleines are always best the day that they're made. Enjoy!
Photo by Daniel Marks
