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Tuesday, July 10, 2012

♥ Rose-Water Madeleines ♥

Ingredients:
3/4 cup plus
1 tablespoon 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 (1 stick) unsalted butter, melted and room temperature
1 tablespoon rose water
2 to 3 tablespoons sanding sugar Pink powdered food color, any shade
Butter-flavored cooking spray
 
Directions:
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.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. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines 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 madeleines one at a time; dip brush into rose-water syrup, and paint rim of each madeleine. Sprinkle sanding sugar over damp edges. Repeat on remaining madeleines.

 Madeleines are best served within 1 to 2 days of baking. Store in airtight container at room temperature.

Makes 20.

~~Martha Stewart~~

1 comment:

Bernideen said...

I like this unique madeleine! Thanks for posting this recipe!