Break up the eggs with a whisk. Beat in sugar in a stream and add orange flower water. Beat by hand several minutes until frothy. Sift flour and fold in flour alternately with cooled, melted butter.
Butter and flour Madeleine pans and fill 2/3 full with batter. Bake about 10 minutes. Unmold the Madeleines immediately and when cool, dust with confectioners' sugar.
