Orange Madeleines

• Cooking oil spray
• 1 cup whole wheat pastry flour
• 1 cup all-purpose flour
• 2 teaspoons baking soda
• 2 cups orange juice
• 2 teaspoons orange zest
• 4 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 3 medium eggs, room temperature

1. Spray enough madeleine pans with cooking spray to make 60 madeleines.
2. Preheat oven to 350 degrees.
3. Mix flours and baking soda together and set aside.
4. Bring the orange juice to a boil, reduce to 1 1/2 cups and place in refrigerator until cold, about 20 minutes.
5. Mix orange juice and zest together and set aside.
6. Blend the butter and sugar together.
7. Beat in the eggs one at a time, then beat in the flour in thirds alternately with the orange-juice mixture.
8. Spoon 1 tablespoon into each madeleine form of the prepared pans, and bake 10 to 15 minutes.

cooking oil spray, whole wheat pastry flour, flour, baking soda, orange juice, orange zest, unsalted butter, sugar, eggs

Taken from cooking.nytimes.com/recipes/9219 (may not work)