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Orange Madeleines Dipped in Chocolate

These Orange Madeleines dipped in chocolate are perfectly light, fluffy and packed with flavor. Ideal for enjoying with a cup of tea during these cold mornings! 
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Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 12 madeleines

Ingredients
  

For the Madeleines

  • 1/2 cup unsalted butter
  • 2 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1 tsp lemon zest
  • 2 tbsp orange zest
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt

For the Chocolate/Topping

  • 1 cup semi sweet chocolate chips melted
  • 1 tbsp orange zest for sprinkling

Instructions
 

For the Madeleines

  • Brown the ½ cup of butter on the stovetop, then pour into a heat proof bowl and allow to cool slightly while you mix the batter
  • In a medium bowl, whisk together 1 cup of all purpose flour, ¼ tsp of baking powder and ¼ tsp of salt. Set aside
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a hand mixer, beat together the 2 large room temperature eggs and ½ cup of granulated sugar for a minimum of 10 minutes. The mixture will turn light yellow and fluffy and leave a trail known as the ribbon stage.
  • Add 1 tsp of vanilla, 1 tsp of lemon zest and 2 Tbsp of orange zest to the mixture and beat until combined.
  • Gently pour fluffy egg mixture into the dry ingredients and fold delicately until the batter is combined. Make sure to mix well so as to not have any pockets of flour at the bottom, however do not overmix the batter.
  • Pour in the cooled brown butter and mix until combined.
  • Cover the batter with plastic wrap with the plastic wrap touching the top of the batter and chill in the refrigerator for at least 1 hour or overnight. This step is crucial to the bake and cannot be skipped!
  • Preheat the oven to 350℉ (180℃) and spray the madeleine pan with nonstick spray generously.
  • Use a small spoon or a 1” scoop to place even amounts of batter into each madeleine shell. Bake for 8-10 minutes. Remove from the oven and allow to cool completely.
  • Once cooled, remove from the tin, clean the silicone tin to use for the chocolate decor.

For the Decorations

  • Melt 1 cup of semi sweet chocolate chips in the microwave in 30 second intervals, stirring well between each interval.
  • Once melted, place a quarter sized amount of chocolate into each (clean) madeleine shell and press one madeleine into each shell so that the chocolate spreads.
  • Place in the refrigerator for 10-15 min or until the chocolate hardens completely. Remove from the tin and top with fresh orange zest. Enjoy!