Safflower Madeleines
- Level: Intermediate
- Yield: 18 madeleines
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 81
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 29
- Sodium
- 25
- Total: 35 min
- Active: 20 min
Ingredients
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
Directions
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.