Madeleines are the perfect combination of cookie and cake, and they’re easy to make, but fancy to serve This morning I came across my mini madeleine pan and decided to put it to use. While digging in the same cupboard, I found my mini donut pans. I should clean out my cupboards more often!
I made these with a little orange flavor, which of course tastes great with chocolate or powdered sugar. This recipe made 20 mini madeleines and 20 mini donuts.
1 egg, separated
1/2 cup sugar
1 cup flour
1/2 cup milk
2 Tbsp. vegetable oil
1 Tbsp. orange juice (or you could use orange liqueur)
1 1/2 tsp. baking powder
1 1/2 tsp. orange zest
1/4 tsp. salt
Powdered sugar and/or chocolate for topping
Beat the egg white on high speed until foamy. Add 1/4 cup of the sugar, a little bit at a time, then beat until it becomes a stiff and glossy meringue. Set aside.
In a separate bowl, beat all the remaining ingredients (except powdered sugar and chocolate) on high for 2 minutes, scraping the sides of the bowl as needed. Fold in the meringue.
Fill greased and floured madeleine and/or mini donut molds 2/3 full. Tap the pans on a counter to release bubbles. Bake 10-12 minutes at 375 degrees F., or until lightly golden.
Drizzle melted chocolate over the tops, dip one end of the madeleines in chocolate, or sprinkle them with powdered sugar. I put some of the donuts in a plastic bag with a little powdered sugar and shook them up to coat them.
This seemed like the kind of treat that called for tea, so I brewed a nice cup and made myself a pretty little plate of madeleines and donuts, and had a fancy little snack. The kids loved the donuts, and they’re so much better for them than the fried variety smothered with frosting. Give these little gems a try!