Rose-water Madeleines

By ctozzi

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

Details

Servings 20
Adapted from marthastewartweddings.com

Preparation

Step 1

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

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.

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.

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.

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.

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.