From the demo: Food and the French Revolution
Courtesy of Linda Civitello
Adapted from Cookies Unlimited by Nick Malgieri, HarperCollins, 2000.
Ingredients
2 large eggs
Pinch salt
1/2 c. granulated sugar
Finely grated zest of 1 orange
1 teaspoon orange flower water
1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, melted and cooled
Confectioners’ sugar for finishing
Method
Heat oven to 375F. Whisk eggs and salt together. Whisk in granulated sugar in a stream, then orange zest and orange flower water. Fold in flour, then melted butter. Fill madeleine pans 2/3 full. Bake about 20 minutes, until firm and golden. Unmold, cool, dust lightly with confectioners’ sugar.
Purchase items in BOLD in-store at Surfas or online at Culinary District!