Orange-Glazed Olive Oil Madeleines

Orange-Glazed Olive Oil Madeleines

Makes 28-30

1/2 cup sugar

Zest of 2 oranges

5 large eggs

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups extra-virgin olive oil

2 cups confectioner’s sugar

4-5 tablespoons freshly squeezed orange juice

Preheat the oven to 350F.  In a large bowl whisk together the sugar, orange zest, and eggs until well combined.  Mix in the flour, baking powder, and salt until thoroughly incorporated.  Add the olive oil in a slow, steady stream, whisking to combine.

Place a heaping tablespoon of the batter into each individual mold of a nonstick madeleine pan.  Bake the madeleines until they are puffed and golden, 10-12 minutes.  Transfer the madeleine pan to a rack to cool and then unmold.  Repeat the baking process with the remaining batter.

Whisk the confectioner’s sugar with enough of the orange juice to form a medium consistency, pourable glaze.  Dip the patterned sides of the cooled madeleines into the glaze, allowing the extra to drip off.  Allow the glaze to set and then serve.