To make these tasty cookies I used my year-round madeleine recipe. A few tweaks here and there and they were kosher for Passover. Big hit!
Ingredients
For preparing madeleine molds
- 2 tablespoons margarine, melted
- 2 tablespoons matzo cake meal (more if needed)
For recipe
- 8 tablespoons unsalted margarine
- 1/2 cup matzo cake meal
- 1/2 cup potato starch
- 1/2 teaspoon Passover baking powder
- Pinch of salt
- 3 eggs
- 3/4 Cup granulated sugar
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla
- 5 tablespoons bittersweet chocolate, coarsely chopped, optional
Preheat oven to 375.
- Brush melted margarine on two 12-mold madeleine pans, preferably non-stick. Freeze or refrigerate for 15 minutes. Dust with matzo cake meal and tap out excess.
- Place the 8 tablespoons margarine into a small saucepan and heat until the margarine is melted and turns a light golden brown. Allow the margarine to cool.
- Stir together the cake meal, potato starch, baking powder, and salt.
- In a large bowl, beat the eggs and sugar at medium high speed until the mixture has tripled in volume–about five minutes. Add the orange juice, zest and vanilla and beat until just blended.
- Fold the flour mixture into the eggs in 3 additions. Fold in the cooled, melted margarine slowly in small amounts or the batter will separate.
- Place a scant tablespoonful of the batter in the center of each mold.
- Bake for 12 to 15 minutes.
- Remove the Madeleines from the molds, and transfer to cooling racks.
- Melt chocolate in the top of a double boiler.
- Dip Madeleines in melted chocolate, tilting the pot as necessary so that the bottom third of the cookie is coated with chocolate. Place dipped cookie on wax paper until set.
Makes about 20-24 Madeleines
Notes
If orange zest is not permitted, just leave it out.
Dipping them in chocolate is optional. If desired, just sprinkle with confectioner’s sugar.
