A delicious & delicate balance of flavor that perfectly compliments your afternoon tea.
In a separate bowl, combine the egg whites and salt. Whisk by hand or with a handheld mixer on medium speed until stiff peaks form. Gently fold the egg whites into the batter just until no white streaks remain. Divide the batter evenly among the prepared molds.
I didn't have orange blossom water, so I substituted with vanilla extract.
If you don't have madeleine molds, standard muffin cups will work. In the Edwardian period,you could also get English madeleines, which were made in dariole molds (shaped like small flowerpots) and were often hallowed out, filled with jam, the tops put back on and then iced. This recipe will also work for those, with or without the jam filling.
This recipe is from the Official Downton Abbey Cookbook