This version is based on a recipe from one of my favorite cookbook authors, Nick Malgieri. The original can be found in "A Bakers Tour" (a great book I highly recommend).
3/4 cup flour
1/2 tsp baking powder
1/2 cup sugar
2 tsp vanilla
1 tbs orange flower water
Directions: In a small bowl, combine the flour and baking powder. Set aside.
In the mixer bowl, whisk the eggs until opaque. Then add the sugar in a stream. Whisk in the vanilla and flower water. Whip the mixture until light and fluffy, about 2-3 minutes.
Add the cooled butter slowly in a stream down the side of the bowl, while the mixer is running. Remove the bowl from the mixer and gently fold in the flour mixture.
Cover the bowl and place in the refrigerator until completely cooled or overnight.
When you are ready to bake the madelines, preheat the oven to 375 degrees. Butter a madeline pan well and chill while waiting for the oven to preheat. Spoon batter into the cavities about 3/4 full. Bake about 10 minutes, the madelines will be slightly golden on the edges and the hump will feel firm when touched gently. Remove from the pan from the oven and the madelines from the pan. Let them cool on a rack.
Madelines can be made in many ways some of which are: chocolate, pumpkin, lemon, vanilla, gingerbread, cinnamon, and on and on. Enjoy them with coffee, tea, milk, or on their own. Have fun with them, I hope you will love these as much as I do.