Orange Madeleine
Dear Ali and Zahraa,
It was winter break when we finally decided to visit your Jiddo (grandfather) and Khalo (uncle) in California. This trip came to fruition after a series of cancellations and hesitancies’ regarding whether we should go or not due to the pandemic. The headline news had us living in uncertainty and on edge, it made our decision to travel rather difficult.
We finally realized that life will always have uncertainties and leaves us vulnerable at times, since we are prone to losing our loved ones at any moment. And despite the state of California entering a shutdown at that time, we finally made the decision to travel since Jiddo had a risky surgery not too long before. Fortunately, your Baba was accompanying us (as we usually travel without him), which made the trip that much more special and comforting.
As with any trip we embarked on, excitement filled your hearts . We had just ordered you some new outfits, packed your favorite belongings, and set way to California. This could not have come at a better time as we were escaping the challenging winter in Michigan for some sunny weather. As we arrived, I will never forget the moment your Khalo pulled up with his truck to pick us up. It was such a momentous event as you greeted him with such enjoyment and warm feelings.
We had many highlights during our trip, as we visited two national parks, spent time on the beach, took numerous hikes, and even visited a fascinating garden. However, the moments I treasured the most, were what we did as a routine when stationed in San Clemente. Your Baba and I would go out each morning for a jog followed by a visit to the local French bakery to earn our burned calories. We would arrive as the bakery first opened, smelling the fresh aroma, and witnessing the baked goods at their freshest. The bakery featured croissants of all types, a wide variety of pastries, and café sandwiches that seemed so appetizing. Nevertheless, your Baba would settle for his favorite, pain au raison, and mama would go for hers, a pain au chocolat. Then we would share an almond croissant.
For you my beloveds, we would grab you each a madeleine, then take it to go for you to enjoy when we got back to your khalo’s house. It was the most heartwarming feeling to witness you enjoy those madelaines as your pre-breakfast treat and listen to you acknowledge that this is the same pastry you are accustomed to eating at home when I bake it fresh for you.
with love,
Mama
Orange Madeleines
Recipe adapted from Bruno Albouze
Makes 24 Madeleines
200 grams eggs
280grams all-purpose Flour, sifted
175 grams sugar
15 grams baking powder
Pinch of salt
230 grams unsalted butter, melted
1 teaspoon vanilla extract
Zest of 3 oranges
Using a small saucepan or butter warmer, melt the butter and add the orange zests to the warm butter, set aside. In a large bowl, gently beat eggs and sugar until incorporated. Gently fold in the melted butter and orange zest to the flour mixture (be sure not to over mix). Refrigerate the batter for an hour, or overnight.
Meanwhile grease and flour a madeleine mold pan (this batter is enough to make two trays of 12 madeleine molds or 24 mold pan) and place the pan in the freezer to chill. The chilled batter and pan is essential in creating that unique madeleine bump.
Preheat oven to 500 degrees Fahrenheit. Remove the chilled batter from the refrigerator. Remove the pan from the freezer and spoon the batter into the pan, 2/3 full, and bake in a preheated 500 degrees Fahrenheit oven for 5 minutes, then lower the temperature to 325 degrees Fahrenheit for another 5-7 minutes (keep a close eye on the madeleines while in the oven, as they bake and get a deep golden color quickly). Remove the madeleines from the oven and immediately unmold onto a baking sheet. Repeat with the remaining batter if needed.
Optional: Make an orange simple syrup by adding 1/3 cup of fresh orange juice and 1/3 cup sugar to a small saucepan and place on medium heat until the sugar has dissolved. Brush syrup onto the madeleines once unmolded.
To serve, dust powder sugar over the madeleines. Madeleines are best consumed the day they are made, but can last for up to 3 days. Store the madeleines in an airtight container.