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Rose-Water Madeleines


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Member since 2007

Serves 10 | Prep Time | Cook Time 2-3 mins

Ingredients

1. 13 tablespoons all-purpose flour
2. 1 teaspoon baking powder
3. 1/8 teaspoon salt
4. 3 large eggs
5. 1 cup granulated sugar
6. 1 teaspoon pure vanilla extract
7. 8 tablespoons unsalted butter, melted and room temperature
8. 1 tablespoon rose water
9. 3 tablespoons sanding sugar
10. Pink powdered food color, any shade
11. Butter-flavored cooking spray


1. In a medium bowl, sift together the flour, baking powder, and salt.


2. In electric mixer, beat eggs and 1/2 cup granulated sugar on medium until light, 3 to 4 minutes. Beat in vanilla. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.


3. Meanwhile, heat oven to 425 degrees F; place rack in center. Spray two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes. Reduce heat to 400 degrees F. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out Madeleine onto a cooling rack. (Let madeleines cool scallop side up to avoid any creases or lines from rack.) Repeat with remaining batter. Let cool.


4. Make rose-water syrup by combining remaining 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2 to 3 minutes to combine. Set aside to cool. When cool, stir in rose water. Set aside.


5. Place sanding sugar in a small bowl. Use a toothpick to add small amounts of powdered food color to sanding sugar, stirring until you get desired shade of pink.


6. Use a small paint brush to sugar edges of Madeleine one at a time; dip brush into rose-water syrup, and paint rim of each madeleines. Sprinkle sanding sugar over damp edges. Repeat on remaining Madeleine's. Madeleine's are best served within 1 to 2 days of baking. Store in airtight container at room temperature.


Pairs Well With


Notes

I have had these some time ago but they are delicate and tasty.

Madeleine's, miniature French sponge cakes, are made in special scallop-shell-shaped pans. These are enhanced with rose water and sprinkled with pale-pink sugar

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