Chocolate-Orange Madeleines

This recipe for madeleines ~ a chocolate-orange twist on traditional French tea cakes ~ is from the book Orange Appeal, by my friend and fellow food writer Jamie Schler. The book is a diverse collection of savory and sweet recipes, from soups, salads, stews, and curries, to cookies, cakes, and other desserts.

Jamie has lived in France for 30 years years, and many of the recipes reflect the flavors and traditions of her adopted home. But she was born and raised in Florida among the citrus groves of Indian River, and she pays homage to her American heritage, too, with recipes such as "Orange and Brown Sugar-Glazed Sweet Potatoes," and "My Dad's Orange Frosty "~ a homemade version of the famous blended drink Orange Julius.

The madeleines caught my eye immediately the first time I flipped through Jamie’s book. The batter is lightened with whipped egg whites and brightened with orange zest and juice. Cocoa powder is stirred into half of it to create the two colors of batter, which you 'marble' together in madeleine molds. A platter of these tender two-bite cakes would be a lovely addition to a brunch buffet, and are just the thing to accompany a cup of espresso on a cold afternoon.

CHOCOLATE-ORANGE MADELEINES
Makes 18 madeleines

Ingredients
2 large eggs
10 tablespoons (150 g) unsalted butter, at room temperature, plus more for the madeleine molds
1/2 cup plus 2 tablespoons (140 g) sugar
1/2 medium orange, finely zested and juiced
2 tablespoons Grand Marnier
Pinch of salt
3/4 cup (100 g) unbleached all-purpose flour
1 packed tablespoon (9 g) unsweetened cocoa powder
1/2 teaspoon pure vanilla extract

Instructions
1. Heat the oven to 400° F (200° C). Lightly butter a madeleine pan ~ mine has 12 scalloped molds.

2. Separate the eggs and place the whites in a clean metal bowl with a few grains of salt. Set aside.

3. In a large mixing bowl, beat together the butter and sugar until fluffy. Beat in the egg yolks, orange zest and juice, Grand Marnier, and salt until smooth. Scrape down the sides of the bowl, add the flour, and beat until just combined.

4. Using clean beaters, whip the egg whites to firm but not stiff peaks. Gently fold the whites into the batter until completely blended in and no white is visible. The batter should be thick and smooth.

5. Divide the batter between two bowls. With a spatula, fold the cocoa powder and vanilla extract into one of bowls. Spoon equal parts of each batter into the madeleine molds, filling them about 3/4 capacity. Drag the tip of a sharp knife through the batters to create a swirl pattern in each madeleine. If you have leftover batter, make more madeleines once you have baked the first batch.

6. Bake for about 15 minutes, until the madeleines are set and tops spring back when pressed lightly. Remove the pan from the oven and let cool 2 minutes. Pop the madeleines out one by one, using the point of a small, sharp knife and a gentle touch to coax them out, or turning the mold over and gently tapping. Set the madeleines on a wire rack to cool completely.