RCI-BR.004.0459.001
Rose Water Madeleines
Makes about 2 dozen.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- plus 1 tablespoon all-purpose flour¾ cup
- 1 teaspoon
- ½ teaspoon
- 3 large
- ½ cup
- 1 teaspoon
- plus 2 tablespoons rose water2 teaspoons
- (1 stick) unsalted butter8 tablespoonsmelted and room temperature
- Butter-flavored cooking spray1 unit
Method
1
Melt the butter in a small saucepan over low heat, then set aside to cool slightly. Grease a madeleine pan generously with butter and dust lightly with flour, tapping out any excess.
5 minutes
2
In a large mixing bowl, whisk together the eggs and sugar vigorously until the mixture becomes pale, thick, and ribbony. This aeration is essential for achieving the classic light, spongy texture.
5 minutes
3
Stir in the pure vanilla extract and rose water into the egg and sugar mixture until fully incorporated.
1 minutes
4
Sift the flour, baking powder, and salt together, then gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
3 minutes
5
Slowly drizzle the cooled melted butter into the batter and fold gently until smooth and fully combined. Cover the bowl with plastic wrap and refrigerate the batter to rest.
60 minutes
6
Preheat your oven to 375°F (190°C). Spoon or pipe the chilled batter into the prepared madeleine molds, filling each cavity about three-quarters full.
10 minutes
7
Bake the madeleines in the preheated oven until the edges are golden and the centers spring back when lightly pressed, about 11 to 13 minutes.
13 minutes
8
Remove the pan from the oven and immediately turn the madeleines out onto a wire rack. Allow them to cool slightly before serving, as they are best enjoyed warm or at room temperature.
10 minutes