Safflower Madeleines

• 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

1. Special equipment: a large nonstick madeleine pan
2. Preheat the oven to 375 degrees F.
3. Melt the butter with the safflower petals in a small saucepan over a low flame.
4. Set aside to cool slightly.
5. In a small bowl whisk together the flour, baking powder and salt.
6. In a stand mixer fitted with a whisk attachment, whip the sugar and eggs until light yellow and thick, about 3 minutes.
7. Add the orange zest and vanilla and mix until combined, about 30 seconds.
8. Remove the bowl from the stand mixer and use a spatula to fold in first the flour mixture and then the safflower butter.
9. Fill the cups of a madeleine pan with batter and bake until golden, humped and springy, 12 to 13 minutes.
10. Let cool for 5 minutes before unmolding the madeleines.
11. Dust with confectioners' sugar prior to serving.

unsalted butter, safflower petals, flour, baking powder, kosher salt, sugar, eggs, orange zest, vanilla, confectioners

Taken from www.foodnetwork.com/recipes/damaris-phillips/safflower-madeleines.html (may not work)