White chocolate dipped orange madeleines with nescafe flavor

I spent some time last week working on a madeleine recipe,a recipe to suit on my taste with my favorite flavors.
The madeleines were on my wish list for a long time and were the thing I was dying to make.
I am a sucker for madeleines, I love them with tea or coffee and I thought it's time to make my own madeleines instead of buying them from the bakery.
With a quick search on the internet I found some promising recipes and some tips for baking perfect madeleines.
I am not that kind of person who follows a recipe precisely so I had to build my own recipe.
With all those tips in mind I whipped up my first batch of madeleines.They taste good but came out too greasy so I tried again and again until I got it right.
When the classic madeleines came out good I started experimenting with different flavors.Because winter is close and because i always associated oranges with winter,i added some orange zest to get into holiday spirit.
I ended up with almost 2 batches of buttery madeleines with the most gorgeous orange 🍊flavor and a slightly coffee taste.I had some with my morning coffee the next day and i got hooked!!

yields:14-16 madeleines

125g all-purpose flour
100 g granulated sugar
90 g unsalted butter
2 medium eggs(115g)
1 tablespoon orange zest 
pinch of salt
1/2 teaspoon pure vanilla extract
100 g white chocolate,broken into pieces
nescafe instant coffee

In a small saucepan melt the butter and brown it slightly . Keep an eye on the saucepan,the butter will turn very quickly from toasty to burnt,let it bubbling until  you feel it smells toasty and starts to color,at that point remove the saucepan from the heat. Set aside and let it cool slightly.

Meanwhile,place eggs with pinch of salt,vanilla, sugar and orange zest in a medium bowl and whisk for 3-4 minutes until frothy,pale and doubled in volume .
With a rubber spatula fold in the flour .

Gradually add the butter and stir with a spatula,do not over mix.Cover with plastic wrap and place into refrigerator for at least 1 hour up to 12 hours(overnight)
I chilled the batter for 12 hours(overnight)

When ready to bake,preheat oven to 175ºC(350 ºF).
Generously butter a pan for large madeleines,lightly dust with flour and shake of the excess and place in the refrigerator for 5 minutes.
After that time,remove the batter and the pan from the refrigerator.
Spoon 1 tablespoon batter into the center of each indentation, don't fill it completely. You don't need to spread the batter it will even out as it bakes.

Bake for 12-15 minute until madeleines are golden brown around the edges and slightly puffed up in the middle.

Remove the pan from the oven and let it cool for 2-3 minutes then with a knife gently remove the madeleines from pan and place them onto a cooling wire rack .
If you have only one pan for the next batch you will need to re-butter and flour the pan.

For the chocolate coating:
Melt the chocolate in a bowl over a pan with simmering water. Dip each madeleine into the melted chocolate and sprinkle with nescafe powder then place on them on a baking paper to set.


The nescafe powder tastes bitter,you can like it or not,experiment just with a madeleine and adjust quantity to suit your taste



  1. Olá,

    gosto muito de madalenas, e também as acho perfeitas para acompanhar uma fumegante chávena de chá ou café.
    Estas ficaram lindas, e certamente deliciosas.


  2. Hmmmmm they look so nice!!!


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