Glazed Madeleines

Directions

1. Grease and flour twenty-four 3-inch madeleine molds. Set molds aside. Preheat oven to 375 degrees F.
2. In a medium bowl beat sugar and egg yolks with electric mixer on medium to high speed about 30 seconds or until combined. Add the melted butter, orange peel, orange liqueur, and vanilla. Beat on low speed until combined.
3. In a small bowl combine the flour, baking powder, baking soda, and salt. Sprinkle about one-fourth of the flour mixture over the egg-yolk mixture; stir in gently. Repeat, sprinkling and stirring in one-fourth of the flour mixture at a time. Gently stir in the egg whites.
4. Spoon the batter into the prepared molds, filling each mold about one-half full.
5. Bake in the preheated oven for 10 to 12 minutes or until edges are golden brown and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen each madeleine from the mold; invert mold onto a wire rack. Remove mold. Transfer madeleines to a wire rack; cool completely.
6. Dip half of each cookie in warm Chocolate Glaze, letting excess drip off. Place on a parchment or foil-lined pan. If desired, sprinkle pistachios onto Chocolate Glaze. Chill madeleines about 30 minutes or until Chocolate Glaze is set.