Golden Madeleines with a Blood Orange & Dark Chocolate Twist

Step 1: Brown the Butter

• Place the 100g of unsalted butter in a small saucepan over medium heat.
• Let the butter melt and foam, then turn golden brown – be careful, it can burn quickly!
• Once browned, pour the butter into a bowl and set aside to cool.

Step 2: Whisk the Eggs and Sugar

• In a large bowl, beat the 2 eggs, 100g golden caster sugar, and the zest of 2 blood oranges using an electric hand whisk.
• Whisk for about 5 minutes, or until the mixture is thick, pale, and fluffy.
• Add the juice of ½ blood orange (about 2 tbsp) and mix it in.

Step 3: Fold in the Dry Ingredients

• In a separate bowl, mix 100g plain flour and 1 tsp baking powder.
• Sift this flour mixture over the egg mixture in thirds, gently folding it in each time, until fully incorporated.

Step 4: Combine Butter and Batter

• Take a large spoonful of the batter and mix it into the cooled browned butter, stirring until smooth.
• Once combined, gently fold the butter mixture back into the rest of the batter until well incorporated.
• Cover the bowl with cling film, pressing it directly onto the surface of the batter, and chill in the fridge overnight.

Step 5: Prepare the Madeleine Tin

• About 30 minutes before baking, grease a 12-hole madeleine tin with extra butter and dust lightly with flour.
• Preheat the oven to 200°C (180°C fan) / Gas 6. Place the prepared tin in the freezer to chill for 30 minutes.

Step 6: Fill the Madeleine Tin

• Remove the batter from the fridge. Using a spoon, fill each madeleine tin hole with about 1 heaped tablespoon of batter.
• Be careful not to overfill as the batter will rise and can spill over.
• If there’s extra batter, you can either bake in batches or refrigerate the rest for up to 3 days.

Step 7: Bake

• Bake the madeleines in the preheated oven for 10-12 minutes, or until golden brown around the edges.
• Once baked, immediately turn the madeleines out onto a wire rack and leave to cool completely.

Step 8: Melt the Chocolate

• Place the 140g dark chocolate (60-70% cocoa solids) in a microwave-safe bowl.
• Microwave in 30-second bursts, stirring after each, until about 75% of the chocolate has melted.
• Stir vigorously until the remaining chocolate melts, creating a smooth, shiny finish. This method is a simple way to temper the chocolate, ensuring it sets properly at room temperature.

Step 9: Dip and Decorate

• Dip each madeleine halfway into the melted chocolate, letting the excess drip off.
• Place the dipped madeleines on a baking sheet lined with parchment paper.
• While the chocolate is still slightly tacky, sprinkle with Blood Orange Dust (see instructions below, if using).
• Allow the chocolate to cool and set completely.

Tip: Blood Orange Dust

1. Use a vegetable peeler to carefully peel the skin off 3 blood oranges, avoiding the white pith.
2. Lay the peel on a baking tray lined with parchment paper and bake in the oven at the lowest temperature (around 60°C / 40°C fan) for 1.5–2 hours, until the peel is dry and curling.
3. Once cool, grind the peel into a fine powder using a pestle and mortar or a spice grinder.
4. Store the dust in a sealed jar for up to a few months – it’s great for adding to cakes, porridge, or even cocktails!

Enjoy your Blood Orange & Dark Chocolate Madeleines!

These treats are best enjoyed fresh from the oven, with their crisp edges and soft centers, enhanced by the zesty, fragrant blood orange and rich dark chocolate.