4 ounces sweet butter
1 C sifted flour
1 tsp baking powder
pinch salt
2/3 C sugar
Grated zest from 1/2 lemon
2 eggs separated
2 tsp orange flower water

Soften butter but don’t melt
Mix flour, baking powder, salt and sugar in bowl.  
Add lemon, stir in egg yolks and orange flower water, then incorporate butter. 
Whisk egg whites until stiff and fold into batter. 
Brush madeleine molds with butter and fill each shell half full.  
Bake in 400 oven for 10 – 12 minutes or until risen and golden brown. 
Let rest a few minutes before turning them out onto a cake rack.

Makes 24 madeleines

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