- 3 eggs
- ½ cup granulated sugar
- ¼ teaspoon fine sea salt
- Zest of 1 orange
- 1 teaspoon Grand Marnier (optional)
- 1 stick unsalted butter, melted and cooled, plus extra for buttering molds
- ¾ cup all-purpose flour, plus extra for flouring molds
- 1 teaspoon baking powder
- Leftover cranberry sauce, on the side
1. Preheat the oven to 375°F. Butter and flour two 12-madeleine madeleine pans.
2. Beat the eggs, sugar, salt together on medium speed for 1 to 2 minutes, or until pale and frothy. Add the orange zest, Grand Marnier, and butter, and mix.
3. Sift the flour and baking powder together. Stir into the egg mixture--do not over mix, but combine thoroughly.
4. Fill each mold with about 1 tablespoon batter.
5. Bake 12 to 14 minutes, until the madeleines are puffed, golden around the edges, and a toothpick inserted into the middle of a madeleine comes out clean. Leave to cool in the molds for 1 minute; then transfer to cool on a rack shell-side-up. Serve with leftover cranberry sauce (see Note #1).
1. I make a simple cranberry sauce: 1 cup water, ½ cup sugar, juice and zest of ½ orange, pinch of salt, and 1 12-ounce bag fresh cranberries. Dump it all in a saucepot, bring to a boil over high heat, then lower the heat to medium-low and cook 10 to 20 minutes, until all the cranberries have burst. Stir often. Allow to come to room temperature.
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