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Madeleines a l’Orange

Orange Madeleines | URBAN BAKES

For as long as I can remember, I’ve been fascinated by just about anything remotely related to France.  From actively learning the language, to attempting escargot (although I’ve been told on many occasions I would be repulsed by its texture and/or flavor and yet I’d still give it a try) and to finally gain the courage to bake several ‘French’ style desserts, my infatuation with this country is indescribable.

Orange Madeleines | URBAN BAKES

With the opportunity to make desserts such as soufflés, clafouti, brioche and much more, I somehow steer away from them.  I can only imagine, at some point, I must have heard or read that French desserts are extremely difficult to make.  Maybe that’s why?  Not sure, but it’s been embedded into my brain for the longest time.  Whatever the case may be, I’ve finally decided to let the fear down and start with madeleines and let me say, the joke’s on me.

Orange Madeleines | URBAN BAKES

This recipe can’t get any easier than this.  It takes about 10 minutes to prepare and another 10 minutes to bake; it’s a “piece of cake!”  Literally, it is!  So simple, I plan to make variations of flavors to this recipe in the near future using LorAnn’s Professional Kitchen emulsions.  For these madeleines in particular, I used orange bakery emulsion over extract.

Extracts, if not pure, may lose its potency during the heating process of baking.  Emulsions however, tend to retain their robust flavor due to its higher potency with an additional benefit of being an alcohol free product.  Anytime a recipe calls for extract or zest, the emulsifier can be used in replace with a 1=1 conversion.  On a side note, if using baking emulsions for foods not requiring heat, slightly less can be used.  I’ve found many positives of using this product and one advantage I absolutely love is that it give those (like myself) an alternative who may not have fresh fruits at home at all times.

Orange Madeleines | URBAN BAKES

So as much as I would love to be in France shopping, sight seeing and the possibly of attending a French-style baking course, I’m stuck here in NY and will just have to make do for the time being.  Some day.  Only a girl can dream.

Orange Madeleine

Prep time:  10 min. | Cook time: 10 min. | Total time: 30 min. | Yield: 24


  • 1/2 C butter or margarine, melted and cooled
  • 2/3 C all-purpose flour
  • 1/4 t baking powder
  • 2 eggs
  • 1/2 t orange emulsifier or extract
  • 1/2 t orange zest
  • 1 C confectioners sugar
  • 1/8 C confectioners sugar for dusting (optional)


  1. Preheat oven to 350°F and lightly grease madeleine pan.
  2. Microwave butter for 15 – 30 seconds on HIGH; set aside to cool to room temperature.
  3. In a small bowl, whisk together flour and baking powder; set aside.
  4. In large bowl, beat eggs, orange emulsifier and orange zest on high speed for 5 minutes.
  5. Gradually incorporate sugar and beat for an additional 5 minutes or until thick.
  6. Gently fold in flour mixture and butter and mix until smooth.
  7. Pour batter 3/4 full into the cups.
  8. Bake for 10 minutes or until edges are lightly brown.
  9. Remove from oven and cool completely before removing them from the pan.
  10. Once cooled, lightly dust the top side with remaining confectioners sugar.

Orange Madeleine recipe adapted from Chicago Metallic.

8 Responses to Madeleines a l’Orange

  1. Beautiful madeleines, lady! I’m with you on the French obsession – it’s number one on my list of places to visit, everytime the Husband and I celebrate a special occasion we go for French food, and I absolutely love French pastries. That being said, I’m also intimidated by making them but I think these madeleines are something I could handle. I love that you made them orange flavoured – yum!

    • Thanks Nancy for the comment! I strongly encourage you to make these when you get a chance. It’s really so simple to make. I was completely surprised they came out so pretty! I’m sure you’d enjoy it like myself. Nomnomnom lol

  2. A madeleine tin is on my wish list! Now I have the perfect recipe to break it in when I get one! And I feel exactly the same way about certain dishes being too difficult! Particularly French desserts. I did a post saying almost exactly the same thing about my first ever souffle!

    • I think many people feel the same way we do about French pastries/desserts. Like I said, that’s probably how I became hesitant in making them. And Oh Soufflés! Those cute little bowl full of goodness. They’ve been on my mind recently!! I just have to find time to buy ramekins (don’t have any) *sad face but when I do get them, I’ll be whipping something up fast!

  3. Your madeleines are beautiful and I love orange flavor especially on these delicate little cakes. You are so right, they couldn’t be easier and take minutes to make and bake. Beautiful!

    • Thank you! And you can make these in many different flavors too! Lemon, cinnamon etc and they probably taste great if you dip them in chocolate (that’s if you’re into chocolate). :)

    • Yea definitely look into the emulsions. I bought one that’s red velvet flavor which I’m super stoked in trying for an upcoming recipe soon. (Hopefully it works lol) But they have so many flavors it’s incredible!


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