SmartPoints® value per serving
These orange madeleines are little, beautiful, elegant French butter treats that pair deliciously with sorbet. They're shell-shaped cakes, crisp around the edges with spongy insides. You'll love the melted chocolate that's drizzled over, which makes them especially decadent. Technically, madeleines are baked in special molds with scallop-shell-shaped indentations; if you prefer, you can bake mini muffins from this recipe if you don't happen to own madeleine molds.
Regular liquid egg substitute
Powdered sugar (confectioner's)
2 Tbsp, melted
½ fl oz
½ 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.