-
1
Preheat oven to 400F.
-
2
Brush madeleine mold with melted butter; dust with flour.
-
3
Combine eggs, honey, 1/4 cup sugar and grated orange peel in bowl of electric mixer.
-
4
Set over saucepan of simmering water (do not let bowl touch water); stir just until lukewarm, about 2 minutes.
-
5
Remove from over water and beat with electric mixer until pale yellow and tripled in volume, about 12 minutes.
-
6
Add orange flower water and vanilla extract.
-
7
On low speed, gradually mix in flour, scraping bowl occasionally.
-
8
Transfer 1/3 of batter to medium bowl.
-
9
Gradually fold 3/4 cup melted butter into batter in medium bowl (do not fold in water at bottom of butter).
-
10
Gently fold mixture into remaining batter (batter will thicken slightly).
-
11
Spoon batter into madeleine mold, filling almost to top.
-
12
Bake until cookies are springy to touch, turning pan half-way through cooking, about 10 minutes.
-
13
Invert pan onto rack.
-
14
Gently pry out cookies with knife tip.
-
15
Sprinkle cookies with sugar.
-
16
Wipe out molds, brush with melted butter, dust with flour and repeat with remaining batter.
-
17
Cool completely on rack.
-
18
(Can be prepared 1 day ahead.
-
19
Store in airtight container at room temperature.)
