I love a good soft cake-like cookie, dunking it in a hot cup of coffee…oh that’s my kind of breakfast! Since cranberries and oranges are in season, I thought I would add both to this cookie! It turned out so good and they came out of the pan so easily! I have always had an issue with easily removing them out of the pan, but I used Pam cooking spray this time and it was incredibly easy. They turned out to be perfect mandeleines!
I am participating in the PAM No Residue blog comparison program with enCompass Media. I’ve received payment as a thank you for participating and sharing my honest opinion.
First off, I would like to say that I liked how my mandeleines baked and how easily they came out of the pan. The New Pam with 97% less residue does live up to its promise! I did bake with it a few times and compared it to the other non stick spray, and found that Pam was cleaner and easy to work with. I took pictures below so you can see the pan after the cookies were baked.
What you will need for madeleines:
My adaptation from epicurious madeleines
- 2 eggs
- 2/3 cups sugar
- 1 tsp fresh orange juice
- 1 tsp orange zest
- pinch of salt
- 1 cup flour
- 1/2 cup +2 tbsp butter -melted and cooled
- 1/2 cup chopped fresh cranberries
Beat eggs and sugar until blended. Add in the juice of the orange and zest. Add in flour; beat until blended, pour in melted butter, and beat just until blended, do not over beat batter. Fold in cranberries.
Spray madeleine pan with Pam and fill each indention with 1 tablespoon of batter. Bake for 10-11 minutes.
Allow to cool in pan for 1-2 minutes before gently removing from pan.
Dust with icing sugar before serving, this of course is optional. Enjoy!