Orange Chocolate Madeleines

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease 12 madeleine molds with butter and dust with flour.

   Tip: Use a gentle touch to avoid breaking the molds.

2. 2

   In a medium bowl, whisk together flour, confectioner's sugar, baking powder, and salt.

   Tip: Whisk until the mixture is well combined and smooth.

3. 3

   In a large bowl, beat the butter and granulated sugar until light and fluffy.

   Tip: Use an electric mixer on medium speed.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   In a small bowl, whisk together orange juice and orange zest.

   Tip: Use a fine grater to zest the orange.

6. 6

   Add the dry ingredients to the wet ingredients and stir until just combined.

   Tip: Do not overmix.

7. 7

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

8. 8

   Fold the melted chocolate into the batter until well combined.

   Tip: Be gentle to avoid deflating the batter.

9. 9

   Divide the batter evenly among the madeleine molds.

   Tip: Use a spatula or spoon to fill the molds.

10. 10

    Bake for 18-20 minutes, or until the edges are golden brown and the centers are set.

    Tip: Remove from the oven and let cool in the molds for 5 minutes.

11. 11

    Unmold the madeleines and let cool completely on a wire rack.

    Tip: Dust with confectioner's sugar before serving.

12. 12

    Serve the madeleines warm or at room temperature, dust with confectioner's sugar if desired.

    Tip: Store in an airtight container at room temperature for up to 3 days.