Warning! These buttery-sweet seashell cookies might lead to quitting that summer diet. One of the holidays that we love celebrating that goes unappreciated is shark week. A week full of shark knowledge, summer fun, and everything sea themed related- we are here for it! Starting it off with these yummy madeleine seashell cookies. Little pillows of cake infused with orange and chocolate dressed up with a yummy orange sugar glaze that you will keep popping in your mouth. These sweet cookies are easy to make, but they take some time. So if you have that, you are golden!
Photos by Dayna Studios
Seashell Madeleine Cookies
SERVES: 24 | PREP: 10 MINUTES | COOK: 8 MINUTES
W H A T Y A N E E D
115g g unsalted butter, melted and cooled, divided
2 large eggs, room temperature
100 g caster sugar
1 orange, zest
15 ml freshly squeezed orange juice
110 g plain flour (all-purpose), plus extra for dusting
½ teaspoon baking powder
¼ teaspoon fine salt
cocoa powder (for a chocolate version)
150 g powdered icing sugar (confectioners’ sugar)
30 ml freshly squeezed orange juice
B U S T O U T
I N S T R U C T I O N S
To achieve the chocolate seashell cookies, add about 1-2 tablespoons of cocoa powder to that mix. You will make one batch of chocolate, and one regular batch to achieve both cookies.
In the bowl of an electric stand mixer fitted with the whisk attachment, place the eggs, sugar, and orange zest and beat on medium for 5 minutes until pale and thick. Decrease the speed to low and add the orange juice and mix until combined.
Sift into the bowl the flour, baking powder, and salt and mix on low until a few flour streaks remain.
Remove the bowl from the stand mixer and slowly pour in the melted butter. Gently fold in the butter with the rubber spatula, ensuring you don’t knock out all the air. Cover the batter with cling film and refrigerate for 2-3 hours or overnight.
30 minutes before baking, preheat the oven to 180°C (350°F). Melt 15g / 1 tablespoon of butter and, using a pastry brush, grease all the molds of your Madeleine pans. Lightly dust with flour and tap out any excess. Place the pans in the refrigerator until the oven has come to temperature and you are ready to fill them with the batter.
Once the oven is at temperature, remove the batter and pans from the fridge and scoop one level tablespoon of batter into the mold’s deepest part. Repeat until all the shell molds are full. Make sure that you don’t level off the batter in the pan. Scoop it in and leave it. Place the Madeleine pans in the oven and bake for 8-10 minutes. I turn them at 8 minutes to ensure they brown evenly. Bake until golden on top, browned along the edges, and risen in the middle.
Remove the pans from the oven and set them aside to cool for ten minutes. Give the pan a jiggle, and they should pop right out. Use a butter knife and run it gently along the edge if they don’t come out when you jiggle the pan initially. Cool the Madeleines on a wire wrack.
To make the glaze, sift the powdered icing sugar into a medium-sized bowl and add 2 tablespoons of orange juice. Whisk together until smooth. The glaze should be thick enough to coat the back of a spoon. Here is where you add some food coloring. Your choice of color! I did a pink and sea green color.
Once the Madeleines are cooled, then dip the scallop side into the glaze and set onto the wire rack or baking paper for the excess to drip off. Repeat with the remaining Madeleines— alternatively, dust with powdered icing sugar. To get some real seashell effects, you can take a brunch of the food dye and brush over some of the parts to add some deeper color. I brushed in between the grooves with a tan color which added a dimensional look. Serve immediately.
B E I J O S K I T C H E N