Orange-Hazelnut Madeleines

Orange-Hazelnut Madeleines
Madeleines are small sponge cakes baked in the shape of a shell. This simplified recipe starts with a box of yellow cake mix.
Makes 72
Prep 15 m
Bake 14 m



  1. 1 of 4 Heat oven to 350 degrees F. Coat 1 or 2 madeleine pans with cooking spray.
  2. 2 of 4 Place cake mix, pudding mix, sour cream, vegetable oil, orange rind, orange juice and eggs in large bowl. On low speed, beat about 1 minute or until combined. Then increase speed to medium; beat 2 minutes. Add hazelnuts and chocolate chips; beat on low speed just until combined. Spoon 1 heaping tablespoon of batter into each of prepared madeleine indentations. Refrigerate remaining batter.
  3. 3 of 4 Bake in 350 degrees F oven about 14 minutes or until lightly golden and spring back when lightly touched with fingertip. Let cool in pan about 1 minute. Turn out onto wire rack and let cool completely. If necessary, loosen madeleines with small offset spatula. When cool, dust madeleines with confectioners sugar.
  4. 4 of 4 Clean madeleine pans. Repeat baking remaining batter.
Nutrition Information for Orange-Hazelnut Madeleines
Servings Per Recipe: 72
Per Serving: 1 g sat. fat, 13 mg chol., 0 g fiber, 71 mg sodium, 4 g Fat, total, 8 g carb., 1 g pro., 68 kcal cal.