Recipe courtesy of Damaris Phillips
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Total:
35 min
Active:
20 min
Yield:
18 madeleines
Level:
Intermediate
Total:
35 min
Active:
20 min
Yield:
18 madeleines
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a large nonstick madeleine pan

Preheat the oven to 375 degrees F.

Melt the butter with the safflower petals in a small saucepan over a low flame. Set aside to cool slightly. In a small bowl whisk together the flour, baking powder and salt.

In a stand mixer fitted with a whisk attachment, whip the sugar and eggs until light yellow and thick, about 3 minutes. Add the orange zest and vanilla and mix until combined, about 30 seconds. Remove the bowl from the stand mixer and use a spatula to fold in first the flour mixture and then the safflower butter.

Fill the cups of a madeleine pan with batter and bake until golden, humped and springy, 12 to 13 minutes. Let cool for 5 minutes before unmolding the madeleines. Dust with confectioners' sugar prior to serving.

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