Orange Madeleines

Orange Madeleines

These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.

Prep Time



Total Time






egg, separated
cup granulated sugar
cup Gold Medal® all-purpose flour
cup milk
tablespoons vegetable oil
tablespoon orange-flavored liqueur or orange juice
1 1/2
teaspoons baking powder
1 1/2
teaspoons grated orange peel
teaspoon salt
Powdered sugar
  1. Heat oven to 375ºF. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.
  2. Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.
  3. Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Cookie or cake? Madeleines are small, feather-light cakes that are eaten like cookies. They get their characteristic shape from a special pan with scallop-shell indentations.
Look for madeleine pans in the cooking equipment section of a department store. Or try a cake decorating or gourmet food store.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 0g,),
  • Cholesterol 10 mg;
  • Sodium 60 mg;
  • Total Carbohydrate 6 g
    • (Dietary Fiber 0g,
  • Protein 1 g;
Percent Daily Value*:
    • 1/2 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.