Rose Water Madeleines

Each year for Mother's Day, my sisters and I throw a fun tea party for Mom (and even invite the boys!)  We all wear silly hats and have delicious fancy teas (like Marco Polo and SLO Chai - two of my all time favorites) and of course - lots of delicious desserts.  On the menu this year, I added rose water madeleines.  I knew I would so enjoy baking these and how incredible our kitchen would smell in the process! 

These beautiful madeleine pans had been eating a whole in my pantry so I could not wait to finally use them!

The ingredients for madeleines are so simple and so is the recipe.  You basically just use a really great spongecake recipe (I know... they just seem so much more impressive, don't they?)  Here is my version, adapted from the great Martha's:

ROSE WATER MADELEINES

3/4 cup AP Flour

1 tsp. baking powder

1/8 tsp. salt

3 large eggs

1/2 c. plus another 1/2 c. sugar

1 tsp. vanilla

1 stick (1/2 or 8T.) unsalted butter, melted and cooled (plus extra to butter pans)

1T. + 1T. rose water

~3+ T. sanding sugar, colored with pink food color

1. In mixer, beat eggs and 1/2 c. sugar on medium until light, about 3 to 4 min.  Add in flour mixture (sifted flour, baking powder and salt.)  Fold in butter, vanilla, and 1 T. rose water. Cover and chill for 30 minutes.  Preheat oven to 400.

2. Butter two scallop madeleine pans.  Use cookie scoop and fill molds 3/4 full.  Bake ~10 min. or until lightly golden.  Immediately tap out madeleines onto a cooling rack to cool (using small fork to gently pry out as needed.)  Repeat with remaining batter.

ROSE WATER SYRUP

Make rose water syrup by combining remaining 1/2 c. sugar with 1/2 c. water in a small saucepan or cook in microwave on high for ~ 2 minutes until dissolved.  Cool completely, then stir in 1 T. rose water.

Roll edge of each madeleine into rose water syrup and then pink sugar.  

Serve immediately or store in air-tight container for 1 -2 days.

This French Rose Flower Water is so heavenly, you will dream up multiple reasons to use it just to be around its incredible scent.  I store mine in the refrigerator to keep it fresh.

You really want to make sure your madeleines don't stick, so make sure to liberally butter your pans before pouring the batter.  Madeleine pans range from very heavy, traditional French, old-school style that are incredibly expensive, to these great steel version that I have, to a wonderful non-stick version (see Wms.Sonoma version here).  They also come in various sizes - I have a large and medium size for variety.

Fill each shell about 3/4 full...

The madeleines will be slightly rounded on their back sides and that is just fine.

Tap your madeleines out onto a cooling rack (use a small fork to carefully pull them away from their shells of the pan if needed.)

Simple syrup is so simple indeed to create.  Make sure to add your rose water only after it is slightly cooled to avoid evaporation.

Sanding sugar is a really beautiful, crystally sugar that has true sparkling qualities.  It is wonderful to use for beautiful desserts to showcase structure, etc.  Michaels usually carries sanding sugar and of course, the old reliables (Sur La Table, etc.)  I usually carry white in my pantry because I most often use it straight and au natch, but also because it's really easy to color when you do wish to...

...a simple toothpick full of paste color...

...and you're set!

Roll the edges of each madeleine in the simple syrup and then your sanding sugar...

...place on a pretty serving plate and go and have a wonderful tea! 
:-)

Happy Mother's Day, Mom!