Recipe - Honey-Orange Madeleines

Melted butter
2 lg Eggs
1/3 cup Honey
One fourth cup Sugar
1 One half teaspoon Grated orange peel
One half teaspoon Orange flower water
One half teaspoon Vanilla extract
1 cup All purpose flour
Three fourths cup Unsalted butter; melted,
room
; temperature (1 1/2
; sticks)
Sugar

Preheat oven to 400F. Brush madeleine mold with melted butter; dust with
flour. Combine eggs, honey, One fourth cup sugar and grated orange peel in bowl of
electric mixer. Set over saucepan of simmering water (do not let bowl touch
water); stir just until lukewarm, about 2 minutes. Remove from over water
and beat with electric mixer until pale yellow and tripled in volume, about
12 minutes. Add orange flower water and vanilla extract. On low speed,
gradually mix in flour, scraping bowl occasionally. Transfer 1/3 of batter
to medium bowl. Gradually fold Three fourths cup melted butter into batter in medium
bowl (do not fold in water at bottom of butter). Gently fold mixture into
remaining batter (batter will thicken slightly).

Spoon batter into madeleine mold, filling almost to top. Bake until cookies
are springy to touch, turning pan halfway through cooking, about 10
minutes. Invert pan onto rack. Gently pry out cookies with knife tip.
Sprinkle cookies with sugar. Wipe out molds, brush with melted butter, dust
with flour and repeat with remaining batter. Cool completely on rack. (Can
be prepared 1 day ahead. Store in airtight container at room temperature.)

Makes about 18.

Bon Appetit May 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.