Ingredients
Scale
- ½ cup unsalted butter (4 oz / 113 g)
- ⅔ cup sugar (4.7 oz / 133 g)
- ¾ cup all-purpose flour (3.4 oz / 95 g)
- 2 eggs
- ¼ teaspoon table salt
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ⅓ cup finely chopped dried cranberries
- 2 teaspoons additional flour (for dusting)
Instructions
- Melt the butter in a small saucepan over low heat until it starts to boil gently. Cook while stirring for about 1 minute to develop a nutty flavor. Set aside to cool.
- In a separate bowl, sift together the sugar, flour, and salt.
- In another bowl, whisk the eggs, orange juice, orange zest, and vanilla extract until frothy.
- Pour the egg mixture into the dry ingredients and fold until just incorporated.
- Whisk in the cooled melted butter, then fold in the chopped cranberries coated with 2 teaspoons of flour.
- Cover the bowl with plastic wrap and refrigerate the batter for at least an hour.
- Preheat the oven to 350°F (175°C) and grease the madeleine pans with butter, dusting lightly with flour.
- Pour 1 tablespoon of the batter into each mold and bake for 8-12 minutes until golden brown.
- Optionally sprinkle with powdered sugar or glaze with a mixture of confectioners’ sugar and orange juice before serving.
Notes
Ensure not to overmix the batter and watch the baking closely to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian