Orange-Glazed Olive Oil Madeleines
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.