Rose-Water Madeleines
  • Cooking Time: 2-3 mins
  • Servings: 10
  • 13 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons unsalted butter, melted and room temperature
  • 1 tablespoon rose water
  • 3 tablespoons sanding sugar
  • Pink powdered food color, any shade
  • 11. Butter-flavored cooking spray
  1. 1. In a medium bowl, sift together the flour, baking powder, and salt.
  2. 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. 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. 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. 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. 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.
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