I had my first madeline when I was living in London. They were a favorite of our house "mother" Thomasina and if you were lucky enough to find her at tea time there were almost always madelines around. To this day I can't see them without thinking of that sweet lady. It wasn't until years later when I decided to pull out one of my favorite french cookbooks and make them myself for the first time. I couldn't believe how easy they were.
I have been craving them lately and thought what could be more perfect with tea or a glass of champagne than madelines with a hint of rose. So I adapted a recipe and I am so happy with the results!
So pull out that rose sugar from last week and lets get baking. I have to say the rose flavor is very subltle but that's what I want when I'm enjoying it with a great tea. Recipe after the jump!
Rose Water Madeleines adapted from. Makes 18 madeleines.
1/2 cup unsalted butter
1 cup flour
1/2 teaspoon baking power
1/4 teaspoon salt
3 eggs at room temperature
2/3 cup rose sugar
1/2 teaspoon pure vanilla extract
1 tablespoon rose water
In a saucepan, melt the butter and set aside while you prepare the rest of the batter.
In whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugars at high speed until the mixture is thick and pale in color (about 5-8 minutes). Beat in the vanilla extract and rose water. Slowly fold in flour mixture in thirds to keep volume of egg mixture. (Do not over mix or the batter will deflate).
Fold a small amount of batter into the melted butter, this lightens the butter making it easier to fold into the batter. Then, with a spatula, gently fold the butter mixture completely into the egg batter.
Cover and refrigerate the batter for at least an hour or two, preferably overnight (can be stored in the refrigerator for up to three days).
Preheat your oven to 375 degrees. Using a pastry brush, generously grease the molds of madeleine tray with additional melted butter and dust with flour. Cooking spray can be used but I prefer the taste of butter.
Transfer batter into a pastry bag and pipe into molds until just full. Once filled tap the tray on work surface to release any excess air.
Bake the Madeleines for about 10 to 11 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Remove the pans from the oven and immediately tap each pan against the counter to release the Madeleines. Place Madeleines on a wire rack to cool. Best served immediately but can be stored in an airtight container at room temperature for a couple of days or frozen for up to 1 month. Dust with powdered sugar before serving.