This is Neidra Holmstrom's take on the cookies made famous by Marcel Proust. These can be stored in a tightly covered container and refrigerated for up to 2 weeks.
Servings: 2 dozen
- 1 cup flour, sifted
- 1 teaspoon baking powder
- 1 medium orange
- 5 large eggs, lightly beaten
- 1 cup sugar
- 2 tablespoons light brown sugar
- 1 stick (4 ounces) unsalted butter, melted
- 1/2 teaspoon honey
- 1 tablespoon poppy seeds
- 1 1/2 tablespoons orange juice, or as needed
- 1 cup confectioners' sugar, sifted
Preheat the oven to 400 degrees. Lightly grease two 15 1/2 -by-9-inch nonstick madeleine pans.
In a separate small bowl, combine the sifted flour and baking powder. Set aside. Finely zest the orange, and set the zest and the orange aside.
In a large bowl, combine the eggs, sugar and brown sugar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter, honey, poppy seeds and half of the orange zest, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.
Spread a heaping tablespoon of the batter evenly into each madeleine cup and bake for 8 to 10 minutes, until a hunchback has formed on the cookies and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.
Squeeze the juice of the orange through a strainer into a measuring cup; add orange juice as needed to make 1/4 cup total.
While the madeleines are cooling, make the glaze: In a small bowl, combine the confectioners' sugar, the 1/4 cup of orange juice and the remaining half of the orange zest and whisk until the mixture is smooth. Brush some glaze onto the ridged side of each madeleine and let the glaze set for about 5 minutes before serving or storing.
Adapted from Neidra Holmstrom's of Leopold's Kafe (3315 Cady's Alley NW, 202-965-6005).
Tested by Michael Trimarchi.
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