Safflower Madeleines is a modern British recipe for a twist on the classic light sponge cake madeleines that uses safflower to colour them a golden yellow. The full recipe is presented here and I hope you enjoy this classic French version of: Safflower Madeleines.
Combine the butter and oil in a pan. Heat gently until just melted then add the safflower petals. Take off the heat and set aside to cool (the safflower will colour the oils a bright orange).
When ready to prepare the madeleines, combine the egg yolks and sugar in a bowl then beat-in the safflower and butter mixture. Beat the mixture until the sugar has dissolved
Sift together the baking powder and flour in a bowl then stir into the egg yolk and butter mixture. Beat the egg whites until stiff and fold into the mixture. place a generous amount of the mixture in buttered and floured Madeleine moulds (so that each is almost half full).
Transfer to the centre of an oven pre-heated to 200°C (400°F/Gas Mark 6)C and bake for between 10 and 15 minutes, until golden brown in colour.
