Coming down in the wee hours to a cold room, still not able to open your eyes is something I do look forward to. Smelling coffee beans and brewing a cup of hot coffee hot coffee is refreshing. My neighbor aunt calls to say that there’s a package outside, and that I should pick it up before I leave to pick up the boys. It’s so sweet. A friend just stops by to drop a big bowl of fresh fruits from her garden. Now that can’t be beaten.
The small things make a huge difference. An unexpected action is just a reminder that sometimes the small things do matter.
Cooking is like that right? The small things make a huge difference.
A madeleine is a small yet sweet treat which makes many happy. I do make them, but not as often as I should. The little one’s growing fondness for madelienes has definitely made me bring out the pan a bit too often. He loves the basic beautiful madeliene. I can’t say the same for my teen and I, as we enjoy some added bold flavors.
After I baked, I waited for the little one’s verdict. He came, looked, took a bite and didn’t stop until I removed the plate and boxed it up. A success, I should say. The citrus notes, delightful texture, and richness are all pleasures that explode in your mouth.
It is the small little flavors that make this one extra special. Hope you get to try it. Have a beautiful weekend, my friends.
The serving platter is from Z Gallerie . You can check for more beautiful pieces on their website.
- 1 cup All Purpose flour
- 3 eggs at room temperature
- ½ cup unsalted butter
- 2 tbsp packed brown sugar
- ½ cup granulated white sugar
- ½ tsp vanilla extract
- 2 tbsp orange zest
- ½ tsp baking powder
- ½ tsp saffron strands
- ¼ tsp salt
- Heat oven to 375 degrees.
- Use a little bit melted butter to butter the madeleine pan and dust with flour (use a brush, so every part of every groove is covered), invert and tap out any excess flour.
- Melt the butter and keep aside.
- Sift the flour, baking powder and salt and keep aside.
- Crush the saffron strands to a powdered texture and add it to the flour mixture.
- Place eggs, granulated sugar and brown sugar in stand mixer bowl with a whisk attachment. Beat until the mixture is pale and thick, it could take anywhere from 4-8 minutes. Turn off mixer add in vanilla extract and orange zest.
- Add 3 tbsp of flour mixture to the warm melted butter and mix well. This way the the flour helps the butter to be incorporated well into the egg mixture later on.
- Gently fold in little flour mixture at a time and the butter- flour mixture into the beaten egg and sugar alternatively. Use a rubber spatula to incorporate it fully without deflating the egg mixture.
- Refrigerate the batter for at east 2-3 hours. This ensures a rise in the middle of the madeleine.
- Use a small ice ream scoop or a tbsp measure to fill a tbsp of batter in the middle of the madeleine pan. DO NOT over fill the pan.
- Bake at 375 degrees F for 9-12 minutes, or until edges are golden brown. Mine baked for 9 minutes exact. Remove from oven and un-mold. Cool on a wire rack.
- You could drizzle it with some white chocolate, milk chocolate, butter scotch and top with some crushed nuts.
Adding a bit of flour to the butter helps in the process of mixing it well in the egg mixture.
Refrigerating the batter helps with the little mound in the madelines and gives a good texture.
The batter can be refrigerated overnight too.
Do not over bake, it will get dry.
Disclaimer: Thank you to Z Gallerie for sponsoring this post. All opinions expressed are purely my own.
Those Madeline SS are gorgeous 🙂
Thanks so much for stopping by.
They turned out perfect, esp. with icing and crushed nuts!
Thanks my dear.
My absolute favourite cookie/cake. There’s something about the delicate madeleine that no other cookie comes close to, I love them. Great flavours too, though like your little one, I’m partial to the original 🙂
Nazneen
You are so right my dear, nothing to beat these tiny treats. Thanks. xox
These look wonderful, Ash, and I love the sound of the orange-saffron combination! And getting a special delivery from a neighbors garden is one of the very best things. 🙂 Enjoy your Sunday!
Thanks Marcie. Hope you had a great Superbowl Sunday, it was something.
Please don’t drive me crazy with those sexy, little things especially when I’m struggling hard to cut down my sugar cravings! Your boys got one hell of a talented, beautiful Mom who never fails in any of her baking attempts!
Your posts are sinful, Ash! I should stay away from ’em! No kidding!
Darlin Darling, now please don’t be a stranger.:). Thanks always for your motivational words, means the world to me. Luv u tons.
Absolutely gorgeous. I get Madeline’s from the bakery, but sometimes they are a bit too sweet and heavy for my liking. These look and sound perfect!
Xo,
Anjana.
Thanks so much Anjana for stopping by. Yes, absolutely easy to make and I much prefer the home made kind.
Life is definitely about the small things; they make a big impact. : ) Madeleines are so special and so good – I just love how adventurous and bold you are with your flavor creations. These sure sound and look amazing. I’ve thought about getting madeleine pan to make them at home but I always figure they need to be eaten fresh. Have you ever tried freezing baked madeleines and warming them up again on another day (not that you would have any leftovers!)
You know, I’ve never frozen them. But, what I learnt from a pastry chef was, we can make the batter up 4 days in advance and keep it in the fridge. Just bake a few when you have guests. You are so right, with boys who have a crazy sweet tooth, never have leftovers to give my friends too:).
Have a lovely day my dear. Oh yes, get a madeleine pan, you will love it.
Mmm.. love madeleines and in fact, I’m baking some now with meyer lemons! Love the flavors here, Asha 🙂
These look gorgeous! Amazing flavour combinations.
You are so right, the small things make a huge difference indeed! And that combo of orange and saffron must have made these phenomenal!
It was good, kinda enjoying my sweets a lot.
I would love to enjoy them as such without any frosting because you already have combined the best flavors together in the Madeleines. Good one Asha!!
Thanks my dear friend.
Hi Asha,
The addition of the saffron must really elevate these madeleines! I can almost taste the citrusy flavours of these little cakes…almost! Send some to me now!!! Heehee
Thanks my dear. Nothing beats your gorgeous desserts.
Small little things definitely make a big difference, Ash! Combining saffron with plenty of orange zest in madeleines is pure genius. 🙂 So sorry I missed everyone last week. It was crazy while working on blog stuff with my blog designer and testing a recipe for next week. Thank you for sharing, my friend. Have a wonderful week ahead!
You are just so supportive, I just adore you. Hope things are going well. I just loved your cake post, so thought out.
Have a fun week.
Saffron and orange combine beautifully. I had a vegan version in Spain – they weren’t too sweet, but soft. I think the saffron and orange made a huge difference! You photograph them gorgeously!
Wonderful, I’ve heard saffron can be quite an overpowering taste, do you find that with these?
First of thanks for stopping by. Absolutely not at all, when used in tiny quantity, it’s quite complimenting. Try it out, you might like it.
I love these madeleines Asha. And of course I love saffron. Indianising them is brilliant! 🙂