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



Total Time:  35 min

Prep:  20 min

Cook:  15 min

Yield:  18 madeleines


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.


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