1 large orange, zested and juiced (about 1/2 cup of juice)
1/2 cup granulated sugar
3 large eggs, beaten
6 tablespoons unsalted butter, cold and cubed
Orange Curd Madeleines
Preheat oven to 375 degrees.
In a small saucepan, melt entire stick of butter. Set aside and cool to room temperature. In a stand mixer or with a hand mixer, whisk eggs, 1/3 cup sugar and vanilla on medium speed until they double in size and turn light yellow, about 8 to 10 minutes.
In a medium bowl, sift the salt, 1/3 cup sugar and flour together. Gradually fold the flour into the egg mixture one-third at a time.
Pour the cooled, melted butter into the batter and gently combine.
Coat a madeleine mold with cooking spray. Gently pour batter into each cookie mold up to the edge. Place in the oven for 14 to 17 minutes or until golden brown. Remove from oven. Using a butter knife, gently loosen cookies around the edges. Place a cooling rack over the top and turn cookie pan upside down, revealing the signature scalloped tops of the madeleines.
Spread desired amount of curd on cookie, and garnish with orange zest. Enjoy!
In a medium saucepan over medium heat, pour orange juice, granulated sugar and eggs. Stir in cold butter cubes, whisking frequently until curd thickens. Remove from heat and pour into a small bowl. Let cool slightly. Transfer curd mixture into a piping bag to chill for 1 hour or more.