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Rose-Water Madeleines

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

  • Yield: Makes 20
Rose-Water Madeleines

Source: Martha Stewart Weddings

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.

Reviews (16)

  • doahdo 1 Jun, 2010

    Check Williams Sonoma for the madeline pans.

  • doahdo 1 Jun, 2010

    Check Williams Sonoma for the madeline pans.

  • texasred48 24 May, 2010

    Answer to Gramboo -- Homemade Rosewater ?

  • eileenm10 24 May, 2010

    Where can I find this type of pan?

  • gramboo 23 May, 2010

    What is Rose Water ?

  • futurowoman 21 May, 2010

    Another place where you can find rose water is in Arab/Middle Eastern and Indian groceries.

  • mykele 21 May, 2010

    Since none of you have mentioned the results of making these cookies, I
    need to know if anyone thinks that 3/4 cup of flour is enough. Lately
    some of the recipes are low in flour requirements...acouple of
    recipes definitely needed more flour...I think that quality control
    needs to improve. mykele

  • citywoman 21 May, 2010

    I still have my grandmother's round shell pan from the 1940s!

  • Maris_Cakes 21 May, 2010

    They look so beautiful and elegant!

  • mariaj 21 May, 2010

    You will find the round shell pan at fantes.com for $7.99

  • discob77 2 Apr, 2009

    Does anyone know where I can find this pan? I am only finding the short version of the traditional one and it's not as cute as the round one. Please email me at bt615@yahoo.com with Madeleine Pan in the subject line.

  • hokis 6 Sep, 2008

    I have not been able to find the scallop shell pans. Please advise where I can
    purchase the pans.
    whitecalla40@yahoo.com

  • Antoinettemarie 9 Aug, 2008

    You can find rose blossom water or orange blossom water at King Arthur Flour website.

  • Jaimeturnthepage 18 Feb, 2008

    I found it at Whole Foods and it was much less expensive than I anticipated...about $3 for 4 oz. Look for it in the specialty baking/sugar section.

  • SusieGallo 13 Jan, 2008

    were would I find rose water for this recipe