Madeleines are one of my families favorite cookies but finding them in a sea full of Italian bakeries is hard so we wouldn’t have them often. It was only when my mom went to Costco and brought pack the overly sized pack of madeleines that we got to have them. We would eat them without even thinking about it. We ate a cookie as we passed the box stepping into the kitchen and then grabbing another one as we left. Literally nothing has changed since then except now I make them at home using a recipe by Sebastian Rouxel, the pastry chef for Bouchon bakery.
Recently my dad was away on a business trip for about a month but a couple of days before he gets back I get a message from him asking if I was going to make madeleines the day he got back. I didn’t have any plans to make madeleines but I know it was just a nice way to hint “hey daughter, make me some madeleines please”. So I agreed and told him that I would make them when he got home so that he could eat them hot and fresh out of the oven. Thinking he would totally love that, which of course he did, he happened to also voice that he would like his madeleines to either be orange, lemon, or matcha flavored. Plain ole’ vanilla was not going to satisfy this mans madeline cravings.
So I decided on making orange and matcha madeleines to satisfy not only one but two of my dads cravings. Not to mention that orange and matcha are two of my favorite flavors so you could say that I was pretty excited to eat them too. They came out light but buttery and the orange oil just lifted the matcha flavor every so slightly. They were a hit with my dad and like usual they were all gone by the end of the night. Most were eaten the day of and the rest were secretly stowed away for tomorrow afternoons’ dessert at work.
Recipe from: Bouchon Bakery by Sebastian Rouxel & Thomas Keller
MATCHA AND ORANGE MADELEINES
Servings 12 Cookies
55 grams sugar
83 grams eggs
68 grams flour
2.2 grams baking powder `
0.6 grams salt
65 grams butter
9 grams honey
1-2 drops orange oil
1 tbsp matcha powder
In a standing mixer, cream together the eggs & sugar until light and foamy and double in volume.
In a small saucepan heat together the butter, brown sugar, and honey. Once melted let it cool.
Once the eggs are whipped and double in volume, add in the dry ingredients (flour, baking powder, and salt).
Next, fold in the melted butter until it is incorporated.
Transfer the batter to a small container and let the batter sit overnight in the fridge
The next day, butter a madeleine pan and spoon the batter into the pan.
Bake at 350 degrees Fahrenheit for 8-9 minutes.