Ingredients

The following ingredients have 2 Servings
  • 2/3 cup sugar
  • 3 large eggs ((preferably at room temperature))
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons orange blossom water
  • 1 cup all-purpose flour, (sifted)
  • 10 tablespoons unsalted butter, (melted and cooled slightly)
  • 3 tablespoons powdered sugar, (for garnish)

Instruction

  • 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.