ORANGE ESPRESSO MADELEINES

    A nice accompaniment to a cup of coffee.  These are best eaten the day they are made.

                          ORANGE ESPRESSO MADELEINES
                       (from the now-defunct Coffee Journal, autumn 1996)
1 egg
1/4 cup sugar
zest and juice of one orange
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon instant espresso, or finely-ground espresso beans
1/4 cup whole milk
3 Tablespoons unsalted butter, melted
1.  Sift together the flour, baking powder, and espresso.  In a separate bowl, lightly stir together the egg and sugar.  Add the orange zest and juice, then stir in the milk with a few quick strokes.  Whisk in the dry mixture just until smooth.  Add the melted butter and mix gently.  Do not overmix!
2.  Refrigerate batter for 30 minutes.  Set rack in middle of oven and preheat to 450 degrees.  Grease and lightly but thoroughly flour the madeleine molds.
3.  Fill the molds 3/4 full.  Bake for 5 minutes, then reduce the temperature to 350 degrees and bake another 5 to 7 minutes.  Watch them closely to avoid burning.  The madeleines should have golden brown edges with a pale-colored dome in the middle.  Turn out immediately onto a clean kitchen towel.  Best eaten the same day.  If you must, wrap well in plastic wrap and freeze for up to two months.