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Safflower Madeleines

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  • Level: Intermediate
  • Total: 35 min
  • Active: 20 min
  • Yield: 18 madeleines
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5 tablespoons unsalted butter

1 teaspoon safflower petals 

3/4 cup all-purpose flour 

1/2 teaspoon baking powder 

Pinch kosher salt 

1/2 cup sugar 

2 large eggs, room temperature 

2 tablespoons orange zest 

2 teaspoons vanilla extract 

Confectioners' sugar, for dusting 


Special equipment:
a large nonstick madeleine pan
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.