INGREDIENTS

INSTRUCTIONS

Preheat oven to 400F. Brush madeleine mold with melted butter; dust
with flour. Combine eggs, honey, 1/4 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
3/4 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 half-way 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.

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