Makes 16 Servings
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1/3 cup sugar
2 large eggs
2 tablespoons orange blossom honey
2 teaspoons of orange extract (or flower water)
1/2 teaspoon finely grated orange zest
5 tablespoons unsalted butter, melted, cooled, plus more for molds
Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, orange extract, and orange zest. Gently fold in dry ingredients. Add 5 Tbsp. melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours. DO AHEAD: The batter can be made 1 day ahead. Keep chilled.
Position a rack in center of oven; preheat to 400°. Lightly brush madeleine molds with butter. Place pan on a baking sheet. Drop 1 scant Tbsp. batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes. Remove pan from oven, invert, and quickly knock madeleines out of pan.
Once they have cooled, arrange on a decorative plate and serve with a glass of Clos du Bois Chardonnay.