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Here’s a wonderful variation on the madeleine recipe: chocolate orange. Just replace the lemon zest with zest from an orange, and stir in some miniature chocolate chips or shavings of dark chocolate before spooning the batter into the pan. Even without the chocolate, orange madeleines are delicious. I made these for the same party as yesterday’s cashew brittle, and again for a birthday party this past weekend. It wasn’t until I took the first batch out of the oven that I thought about how silly it was to bring madeleines to a party full of students from the French department, but they went over pretty well anyway.

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