Boozy choc-orange madeleines
Makes: 14
Prep time: 25Total time: 
Recipe photograph by Martin Poole
Boozy choc-orange madeleines
A sophisticated take on the classic combo of chocolate and orange. Dip half in white chocolate and half in dark chocolate, if you like.
Makes: 14
Prep time: 25Total time: 
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Nutritional information (madeleine)
Calories
182Kcal
Fat
10gr
Saturates
6gr
Carbs
21gr
Sugars
15gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 25g icing sugar
- 2 tbsp orange liqueur (we used Cointreau)
- 2 x 175g packs Bonne Maman madeleines
- 150g dark chocolate (we used 70% cocoa solids)
- zest of 1 orange
Step by step
-
Sift the icing sugar into a heatproof bowl, then stir in 20ml of just-boiled water (it’s easiest to weigh this as 20g) to dissolve. Stir in the orange liqueur. Remove the madeleines from their packaging and place ridged-side down on a wire rack. Generously brush the domed sides with the syrup.
-
While the madeleines are soaking, break the chocolate into a heatproof bowl and set over a pan of gently simmering water. Stir occasionally until melted. Spoon the melted chocolate over the ridged side of the soaked madeleines, to half-coat on the diagonal, then transfer to trays lined with baking paper. For best results, set in the fridge for 30 minutes. Scatter with orange zest to serve.
