Boozy choc-orange madeleines
Prep time: 25Total time: 
Boozy choc-orange madeleines
Prep time: 25Total time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
