Orange and Dark Chocolate Madeleines

Serves 20
Time 30 minutes


120g unsalted butter, softened
2 tsp vanilla extract 

Zest of 1 orange
1 cup plain flour
1¼ tsp baking powder
¼ tsp salt
3 large eggs, at room temperature 

¾ cup raw sugar
65g dark chocolate buttons

To serve

Icing sugar
Bitton Orange Jelly (optional) 

Crushed pistachios (optional)


Preheat the oven to 180°C.

Grease a madeleine tray (or mini muffin mould) and set aside until required.

Place the butter, vanilla and orange zest into the bowl of the MAGIMIX COOK EXPERT with the egg whisk attachment. Set the EXPERT programme to Speed 2A, 2 minutes, 90 degrees C and run.

Meanwhile, gently whisk the eggs with a fork.

Add sugar to the butter mixture in the bowl of the COOK EXPERT. Set the EXPERT programme to Speed 7, 2 minutes, no heat. After 1 minute, add the eggs slowly through the opening of the lid and run the rest of the programme.

Add flour, baking powder and salt. Pulse until smooth.

Add the chocolate buttons. Pulse until just combined.

Use a tablespoon to fill each mould 3⁄4 full.

Bake in the preheated oven for 10-12 minutes (check). Allow to cool in the tray.

Serve warm or cool. Drizzle each with a little Bitton Orange Jelly and sprinkle with pistachios.