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Chocolate Orange Madeleines | Patisserie Makes Perfect

Chocolate Orange Madeleines

Prep Time 2 hrs
Cook Time 14 mins


  • Madeleine tray


  • 110 g Unsalted Butter
  • 100 g Icing Sugar
  • 40 g Ground Almonds
  • 40 g Plain Flour
  • Pinch of Salt
  • 90 g Egg Whites
  • 1 Clementine zest
  • 140 g Dark Chocolate at least 70% cocoa
  • Candied Peel to decorate


  • Place the butter in a saucepan over a medium heat and let it melt. Get a bowl ready and stand it on a heatproof service (a trivet or towel), you will pour the butter into this bowl to stop it cooking further.
  • Cook the butter until it turns golden. It will bubble up, so you need a spatula or spoon to scrape the bubbles back so you can see the colour. The butter will also start to smell nutty.
  • As soon as the butter starts to colour pour it straight into the bowl to stop it cooking. Allow to cool completely.
  • Sift the sugar, almonds, flour and salt into a bowl, add the clementine zest and stir to combine.
  • Whisk in the egg whites until combined. Finally add the cooled beurre noisette and whisk until it is fully mixed in.
  • The mixture can then be placed in the fridge overnight or for at least 2 hours. This helps the mixture thicken for baking and to help create the hump on the madeleine.
  • Just before baking pre-heat the oven to 170 degrees (325 degrees F), Gas 3.
  • Take the madeleine pan and rub butter into the scalloped moulds, then dust the tray with flour. Tap off the excess flour and then fill each mould with a heaped teaspoon of batter, until it is at least 2/3rds full.
  • You may find you have batter left over, do not over fill the moulds, you can use this batter to make more madeleines after your first batch.
  • Bake the madeleines in the pre-heated oven for 12-15mins, you may need to rotate the pan half-way through baking to ensure they cook evenly.
  • Allow to cool slightly and then remove the madeleines from the pan and place them on a cake rack to cool.
  • Take the dark chocolate and place it in a small microwaveable bowl and heat in batches, stirring in between. Don't let it get too hot, or expect it all to melt, just give it a stir when it is mostly melted and allow the rest of the chocolate to melt. This is a quick method of tempering and should stop your chocolate going white when dried.
  • Take the candied peel and chop it into very fine dice. Take a madeleine and dip it in the chocolate at an angle so you get a diagonal line on the madeleines. Allow the excess to drip off.
  • Take the candied peel and decorate the madeleines with it however you like. Leave to set somewhere (not the fridge) and then store in a tupperware container. Eat within 24 hours ideally.