- Total Time
These elegant treats pair deliciously with our Pineapple and Orange Sorbet.
regular liquid egg substitute¼ cup(s)
powdered sugar6 Tbsp
unsalted butter2 Tbsp
orange-flavoured liqueur½ fl oz
all-purpose flour3 Tbsp
orange zest1 tsp
bittersweet chocolate½ oz, chopped
- Preheat the oven to 350°F. Spray a 12-shell madeleine mold with nonstick spray. In a large bowl, whisk the egg substitute until frothy. Whisk in the confectioners’ sugar, butter, and liqueur, then stir in the flour and orange zest. Spoon 1 tablespoon of the batter into each shell of the madeleine mold. Bake until golden brown, 11–12 minutes. Cool in the mold on a wire rack 1 minute, then remove the madeleines from the mold and cool completely on the rack. Put the chocolate into a microwavable bowl. Microwave on Medium, stirring every 30 seconds, until melted, about 11/2 minutes. Using a small spoon, drizzle the melted chocolate over the cooled madeleines.