Today I’m partnering with Paradise Fruit Co. to bring you candied orange madeleines. While I’ve made these famous french butter cakes way back, I wanted to add a little surprise, and the sharpness of these delicious candied orange peels are the perfect kick.
I made these for a friend’s birthday – because we’re so busy during 4th year, months sneak by before we have a chance to hang out as a large group of friends. While I meet up with friends weekly, it’s very rare more than two or three people’s schedules match up simultaneously given our sub-internships, away / international rotations, studying for exams, and hectic interview schedule.
Now that our core rotations are officially over (l’m done with medical school exams forever!), it’s been awesome being able to catch up with everyone.
For most of my life, the “4th year” – in high school, in college, and now medical student – has always been a time of major decisions. Future plans, what work/projects to wrap up, career choices, etc are of course always in the forefront, but it’s also what relationships to cultivate since graduation year seems to be when we figure out the lasting friendships.
I’m a nostalgic person already (hence all my love of photography, journaling, scrapbooking), but graduation year always makes me hyperaware of time flying. I’m pretty good about keeping in touch with friends over the years. I suppose it comes from my mom, who’s circle of BFFs have been super tight for 30+ years.
One of my mom’s friends is not only my godmother but a nun in France (how awesome is that!) and gave us this gorgeous metal French madeleine pan.
Friendships are one of those mysteries in life – I can’t find any patterns to my friends that have lasted 5, 10, 15, and even 20 years (80% of my life) been since we’re all super different. To celebrate your friends, share with them these candied orange madeleines (roughly adapted from Joy of Baking). PS. Giving out madeleines a great way to make new friends too 😉
Candied Orange Madeleines
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
1/2 cup granulated white sugar
1/2 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 orange, zested
1/2 cup Paradise candied orange peels
In a small bowl whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar at high speed until the mixture is thick and pale in color (about 5-8 minutes). Beat in the vanilla extract and orange zest. Stir in the candied orange. Gradually sift the flour mixture over the whipped eggs and gently fold in, using a rubber spatula. Do not over mix or the batter will deflate.
Then take about 1 cup of the batter and fold it into the warm melted butter in a bowl. (This lightens the butter making it easier to fold into the batter.) Then gently fold the butter mixture completely into the egg batter with a spatula. Cover and refrigerate the batter for at least an hour, preferably overnight (can be refrigerated up to three days).
When ready to bake, preheat your oven to 375 degrees F. Generously grease two Madeleine pans with butter (otherwise madeleines will stick and be hard to remove). Refrigerate the pans until the butter hardens.
Pour the batter into the madeleine molds, until just hitting the edges (do not overfill unless you want obese madeleines). This amount filled 16 molds for me.
Bake the madeleines for about 8 – 11 minutes, until the edges to be are golden brown. Do not overbake; the madeleine itself will be light colored.
Remove the pans from the oven, gently remove madeleines and let cool. Dust with powdered sugar before serving. Best eaten fresh, but madeleines can be frozen very easily.