ORANGE BLOSSOM MADELEINES
Steps:
- Place the sugar, eggs, and salt in a mixing bowl and whip on medium-high speed until very pale and thick.
- Stir in the orange blossom water.
- Add the flour and melted butter alternately, folding gently so the batter loses as little volume as possible.
- Refrigerate the batter (covered), for 45 minutes or until thickened.
- Preheat the oven to 375 degrees F.
- Grease a madeleine pan generously, and lightly dust with flour, knocking off any excess.
- Scoop the batter into the prepared pan (1 tablespoon per well for standard-sized madeleines, 1/2 teaspoon per well for mini-madeleines).
- Bake standard-sized madeleines for 12-14 minutes, mini-madeleines for 8-9 minutes, or until lightly golden around the edges. (If you have only one pan, bake in sequence, keeping the remaining batter refrigerated.)
- Cool in the pan for several minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar, for garnish.
Nutrition Facts : Calories 75 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 26 mg, Sodium 45 mg, Sugar 5 g, ServingSize 1 serving
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