Thanks for the pan, SB!I went out to get oranges (using the excuse that we were almost out of milk anyways), and upon recent discovery of pesticides residing mostly in the skins of fruits, I got organic oranges since. This recipe calls for a mighty amount of orange zest and I didn't want an equal dosing of pesticides in my delicious cookies. Some fruits and vegetables don't require that you buy them organically raised (if you are solely concerned with chemicals getting into your body via the foods you eat, rather than the chemical runoff into the dirt and water table from conventionally raised fruits and veggies). For example, since we eat the skins of delicate berries such as strawberries, raspberries, and blackberries, it would be best for your health (and the world's) if you purchased those organically AND in season. If you aren't using the rind of an orange or lemon for zest, and aren't putting a chunk lemon directly in your drinking water, then you can skate by purchasing conventional oranges, because the pesticides will not have permeated the rind in large amounts, if at all.
They are heaven. With all that buttery goodness, there is a delicate firm crispiness to the outside, and nothing but clouds of orange goodness on the inside. I wish the whole cookie were entrobed with chocolate, because I find that the last bite doesn't have any chocolate to go with it, and that makes me sad. So I've started eating that chocolate-less bite FIRST as to not be disappointed at the end.
Buy a madeleine pan! Click on the recipe from Une Gamin! Buy organic oranges produced in the US (to reduce fossil fuel transportation costs)! AND ENJOY!
