recipe and photo from here
Yesterday I made my normal madeleine recipe which French Boyfriend adores but today I am in the mood for a change and I have a bottle of orange blossom water in the cupboard that I have not used in a while.
Orange Blossom Madeleines
Makes: 2 1/2-dozen regular, or 7 1/2-dozen mini madeleines
•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
•powdered sugar, for garnish.
1.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.
2.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.)
3.Cool in the pan for several minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar, for garnish.
très bon vendredi à tous, Leeann x