Melt butter in a saucepan over low heat, then set aside to cool.
Add eggs and sugar to a large mixing bowl, and beat for 8 minutes, or until pale, creamy and the beaters leave ribbons in the mixture.
Wash and dry the orange, then zest. Add zest and vanilla to the mixture and fold through until combined.
Sift in the dry ingredients, then again fold until just combined.
Use approximately 1 Tbsp of the melted butter to grease your madeleine tray. Check the butter isn’t hot, then add half of it to the batter. Fold through until combined, then repeat with the remaining half.
Cover the bowl and set in the fridge for 30 minutes to rest. After 20 minutes, preheat the oven to 180°C.
Once the oven is hot, remove the batter from the fridge. Take a heaped dessert spoon of batter and scoop into each mould ensuring you do not spread the batter around, as it will spread fine during the bake.
Bake for 10 minutes, or until lightly golden on the bottom, and slightly springy when pressed. Remove tray from oven and, being careful, immediately pick up each madeleine and place onto a wire rack to cool.
To make the icing, combine icing sugar, vanilla and 2 Tbsp orange juice and mix until smooth and glossy. Add more juice only as needed. Divide icing between bowls, and colour with food colouring as you wish.
Once madeleines have cooled, use a teaspoon to add icing. Add sprinkles, nuts and eyes as desired to decorate. Set aside to set.
Melt butter in a saucepan over low heat, then set aside to cool.
Add eggs and sugar to a large mixing bowl, and beat for 8 minutes, or until pale, creamy and the beaters leave ribbons in the mixture.
Wash and dry the orange, then zest. Add zest and vanilla to the mixture and fold through until combined.
Sift in the dry ingredients, then again fold until just combined.
Use approximately 1 Tbsp of the melted butter to grease your madeleine tray. Check the butter isn’t hot, then add half of it to the batter. Fold through until combined, then repeat with the remaining half.
Cover the bowl and set in the fridge for 30 minutes to rest. After 20 minutes, preheat the oven to 180°C.
Once the oven is hot, remove the batter from the fridge. Take a heaped dessert spoon of batter and scoop into each mould ensuring you do not spread the batter around, as it will spread fine during the bake.
Bake for 10 minutes, or until lightly golden on the bottom, and slightly springy when pressed. Remove tray from oven and, being careful, immediately pick up each madeleine and place onto a wire rack to cool.
To make the icing, combine icing sugar, vanilla and 2 Tbsp orange juice and mix until smooth and glossy. Add more juice only as needed. Divide icing between bowls, and colour with food colouring as you wish.
Once madeleines have cooled, use a teaspoon to add icing. Add sprinkles, nuts and eyes as desired to decorate. Set aside to set.
Melt butter in a saucepan over low heat, then set aside to cool.
Add eggs and sugar to a large mixing bowl, and beat for 8 minutes, or until pale, creamy and the beaters leave ribbons in the mixture.
Wash and dry the orange, then zest. Add zest and vanilla to the mixture and fold through until combined.
Sift in the dry ingredients, then again fold until just combined.
Use approximately 1 Tbsp of the melted butter to grease your madeleine tray. Check the butter isn’t hot, then add half of it to the batter. Fold through until combined, then repeat with the remaining half.
Cover the bowl and set in the fridge for 30 minutes to rest. After 20 minutes, preheat the oven to 180°C.
Once the oven is hot, remove the batter from the fridge. Take a heaped dessert spoon of batter and scoop into each mould ensuring you do not spread the batter around, as it will spread fine during the bake.
Bake for 10 minutes, or until lightly golden on the bottom, and slightly springy when pressed. Remove tray from oven and, being careful, immediately pick up each madeleine and place onto a wire rack to cool.
To make the icing, combine icing sugar, vanilla and 2 Tbsp orange juice and mix until smooth and glossy. Add more juice only as needed. Divide icing between bowls, and colour with food colouring as you wish.
Once madeleines have cooled, use a teaspoon to add icing. Add sprinkles, nuts and eyes as desired to decorate. Set aside to set.
