Chocolate Orange Madeleines Recipe

In a medium bowl, beat the granulated sugar and eggs on medium-high speed until the mixture triples in volume. This can take several minutes; you're looking for a thick 'ribbon' of batter that holds its shape when you lift the beaters.

Gently stir in the orange juice and orange zest. Then, starting with the flour mixture, alternate adding it to the egg and sugar batter, mixing only until just combined.

Once the batter is just combined, refrigerate it for about 45 minutes to 1 hour. This chill time helps the madeleines develop their signature hump as they bake.

Drop rounded teaspoonfuls into the center of each madeleine mold, leaving the batter mounded rather than spreading it out. You might need to adjust the amount slightly depending on the size of your specific mold. Don't worry if the dough doesn't completely fill the mold; the madeleines will still take on their pretty shell pattern.

As soon as they're out of the oven, immediately tap the madeleine tin on the counter to loosen the cookies. Carefully remove them and let them cool completely on a wire rack.

While the madeleines cool, prepare the chocolate. Melt the chocolate in a saucepan, then pour it into a deep dish or a wide-mouthed cup. Dip about half or a quarter of each cooled madeleine into the melted chocolate, then place them on a piece of parchment paper until the chocolate is fully set.