We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.If you continue to have issues, please contact us here.
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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.