Link to original recipe: https://www.bettycrocker.com/recipes/orange-madeleines/7e438a94-05c0-4c88-a999-c4725e1c0b43
Ingredients:
1 egg, separated
1/2 c. sugar, separated
1 c. all-purpose flour
1/2 c. milk (I used skim, but I think you could use any variety)
2 T. canola oil
1 T. Grand Marnier (orange-flavored liqueur (or you could sub OJ if desired))
1/2 T. baking powder
1/2 T. grated orange peel
1/4 tsp. salt
powdered sugar for dusting, if desired
Instructions:
1. Heat oven to 375°F. Grease and flour 3-inch madeleine molds (mine were just shy of this measurement and worked fine; if you don't have these, you would use mini-muffin tins or cupcake pans--just be sure to adjust the baking time).
2. In small mixing bowl, beat egg white until foamy with mixer on high speed.
3. Beat in 4 T. of the sugar, 1 T. at a time. Continue beating until stiff and glossy, then set aside.
4. In a medium mixing bowl, beat the egg yolk, remaining sugar, and all other remaining ingredients (except powdered sugar for dusting) with mixer on high speed for 2 minutes, scraping bowl as needed.
5. Fold egg white meringue into egg yolk batter.
6. Fill molds 3/4 full (original recipe said 2/3, but I think mine were closer to 3/4). Tap pan firmly on counter to remove air bubbles.
7. Bake 10-12 minutes or until edges are light brown (mine were about 10 1/2 min. per batch).
8. Cool slightly before removing from pan to cool on wire rack. *note: you may want to line rack with parchment or wax paper, as these tend to get a little stuck to the rack as they cool.
9. If desired, sprinkle with powdered sugar before serving. Enjoy!
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