Chocolate Orange Madeleines

Chocolate Orange Madeleines

Chocolate Orange Madeleines might be a good recipe to expand your dessert recipe box. One portion of this dish contains about 6g of protein, 12g of fat, and a total of 257 calories. This recipe serves 8. For 98 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up orange juice, orange zest, chocolate, and a few other things to make it today. This recipe is liked by 3 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Blood orange & dark chocolate madeleines, Orange Madeleines, and Orange Madeleines.

1 cup of all purpose flour
1 cup red quinoa
wheat flour
1/4 teaspoon baking powder
1 cup red quinoa
baking powder
7 ounces of chopped Dark chocolate
1 cup red quinoa
dark chocolate
3 eggs
1 cup red quinoa

1/4 cup granulated sugar (for coating cookie press/bottom glass)
1 cup red quinoa
granulated sugar
1 tablespoon orange juice ( use same orange )
1 cup red quinoa
orange juice
orange zest from 2 oranges
1 cup red quinoa
orange zest

1/2 teaspoon of sea salt
1 cup red quinoa
coarse sea salt


  • Step 1 : Preheat the oven to 374F.Generously grease and liberally flour a madeleine cookie tin.In a small bowl, combine the flour, baking Powder and salt.
  • Step 2 : Whisk together and set aside.In a medium bowl, Beat the sugar and eggs on medium/high speed until the volume triples in size. This may take several minutes and you should have a beautiful thick 'ribbon' of batter when you lift the beaters out of the bowl.Stir in the orange juice and orange zest.Beginning with the flour mixture, alternate adding to the egg/sugar batter with the melted butter.
  • Step 3 : Mix only until just combined. Refrigerate for about 45 minutes to an hour.Drop by rounded teaspoon fulls into center of the madeleine molds.Leave the batter mounded, don't spread it out.I found that I had to add more than a teaspoon, so adjust accordingly for the size of your mold. Don't worry if the dough does not fill out the entire mold. The cookies will take on the pretty pattern regardless of how big they become.
  • Step 4 : Bake for 10 -12 minutes or until the edges just start to turn gold and the center of the cookies spring back when lightly touched.
  • Step 5 : Remove from oven and immediately tap the tin on the counter to loosen the cookies.Carefully remove the cookies and allow them to cool completely.Prepare the chocolate: Melt the chocolate in a saucepan and pour into a deep dish or cup with a wide mouth. Dip half or 1/4 of each cookie into the chocolate and place on a piece of parchment paper until the chocolate is set.
  • This recipe is vegetarian. Vegetarian
  • This recipe is dairy-free. Dairy-free