Donna Hay's Madeleines with Orange Glaze

I have an infatuation with little bitty things.  There's just something about little minis that is so cute and irresistible.  So when I spotted a teeny tiny madeleine pan I simply had to have it.  In my mind I had visions of mini madeleines in every kind of flavor imaginable.  So I bought the pan and it was so mini and cute that it actually fell out of the bag and got lost in my car.  For three months.  When I discovered the pan in the back of my car I was thrilled yet again.  In fact, I had the same visions of cute mini madeleines, but then I put the pan in the pantry for another two months.  To say I'm good at procrastinating is an understatement.

Every time I spotted that madeleine pan I felt like it was taunting me.  One day I took the pan out of the pantry and placed it on my kitchen counter as an incentive. I'll have you know that pan sat there on the kitchen counter for about two weeks before I gained the needed motivation.

Today I finally made these mini madeleines and I gotta tell you that mini is no longer cute to me.  AT ALL!  Turns out the mini madeleine pan only holds approximately one teaspoon of batter in each cavity.  Making these minis was the longest process ever!

However, I will tell you that these mini little madeleines with orange glaze are the daintiest little cake-like treats ever!  We really did love them!  They are very light and sponge-like in texture and the orange glaze really gives them a wonderful citrus flavor.  These would be a nice treat with a cup of tea.  Just do yourself a favor and buy a larger pan!

Madeleines

Adapted from Modern Classics Book 2

by Donna Hay

Makes 24

4 eggs

3/4 cup sugar

1-1/4 cups all purpose flour

2 teaspoons baking powder

6 ounces butter, melted and cooled

Optional: Zest of one orange

For Glaze:

Juice of one orange

About 1 cup of confectioner's sugar

Optional: zest of half an orange and/or leftover zest from above*

Preheat the oven to 350F.  Place the eggs and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until very pale and thick.  Sift the flour and baking powder over the mixture and continue to beat at low speed until smooth.  Add the butter and beat until combined.

Grease two madeleine tins with 12 x 1-1/2 tablespoon capacity holes.  Spoon in the mixture and bake for 8-10 minutes or until risen and golden. 

Whisk together the juice of one orange and about a cup or so of confectioner's sugar until you get the consistency you're looking for.  For a thick glaze add more sugar.  For a thin glaze add more juice.

Theme: Fill The Tins!