Chocolate Orange Madeleines

Pretty, delicious and easy to make. And as a bonus, they make you look terribly clever. It's the fancy shape - I'm sure of it.


  • 2 eggs
  • ½ cup caster sugar
  • 1 cup plain flour (plus about a tablespoon extra to prepare the tin if yours is a metal one)
  • ¼ teaspoon salt
  • the grated rind of 1 orange
  • 150g (5oz) unsalted butter
  • 1 teaspoon orange juice
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips
  • 2 tablespoons caster sugar


  1. Whisk the eggs and sugar together until they are very light and fluffy - I used an electric hand mixer here. Now beat in the flour, salt and the orange rind.
  2. Melt the butter in a saucepan. Now watch what happens here .... As it is melting, you will get a foam developing on the surface of the melted butter. This will then subside and you will get a very fluffy layer of foam developing. Underneath this the liquid will start to turn brown. This is what you want and you are looking for a nice toasty brown colour (you will need to move the foam to one side to see the colour changing). Don't let it burn OR bubble over here - if in doubt, less brown is better than more.
  3. Now take the butter off the heat. Put a tablespoon of the melted butter in a dish (to butter the moulds) and pour the rest into a bowl. Chill the melted butter in the fridge until it is cool.
  4. Now prepare your trays. If your trays are silicon, it's enough just to brush them with some of the reserved melted butter. If they are metal, add your extra tablespoon of flour to the melted butter and brush this mixture onto the madeleine trays to prevent them from sticking.
  5. Preheat the oven to 190ºC/170ºC/375ºF (gas mark 5).
  6. When the butter is cool (stick your finger in it to be sure), add it to your mixture along with the orange juice, vanilla and the chocolate chips. Mix everything well and then let the mixture rest and thicken a bit while the oven is heating up.
  7. When the oven has reached temperature, add a tablespoon of the mixture into each scallop of the madeleine tin and bake for 13-15 minutes or until they are springy to the touch and golden brown around the edges.
  8. Remove the madeleines from the oven and tip them onto a plate, with their fluted side facing upwards. While they are still hot, sprinkle with the extra 2 tablespoons caster sugar to give a delicious sugary coating.

Keywords: celebration, pretty, afternoon tea