Rose Madeleines

12 Mar

I really love experimenting with different flavors and lately the flower essences have been getting my attention.  When I bought a bottle of Monin Violet flavored syrup last year to make violet buttercream macarons I knew this was the start of something great.  I used the syrup to make a divine violet buttercream for sangria cupcakes for my friend’s birthday.  I started googling recipes for other flower flavors and came across an idea for rose madeleines using a rose syrup.  I didn’t have any rose syrup but found a recipe to make it.  Since I already had rose water and bought some rose and lavendar extract at Sur La Table I decided to make my own syrup.  The recipe I found called for almost double the sugar to water and turned the finished product into a taffy so I had to add more water and reheated it until the mixture melted.  I added the syrup to David Lebovitz’s madeleines and tinted them pink for a wonderful subtle flavor.  My husband loves madeleines since he had the green tea flavor I made earlier in the year.  I will be making madeleines for the wedding so

Adapted from David Lebovitz The Sweet Life in Paris

Makes 24 regular size cookies

Rose Madeleines

  • 1/3 cup rose syrup (recipe below)
  •  9 tablespoons unsalted butter, melted and cooled to room temperature
  • 3 large eggs, at room temperature
  • 2/3 cup granulated sugar
  • dash of salt
  • 1 1/4 cups flour
  • 1 teaspoon baking powder (preferably aluminum free)
  • 1/3 cup rose syrup
  • couple drops red food coloring

In the bowl of an electric mixer, whip the eggs, sugar and salt for 5 minutes until frothy and thickened.

Add the flour, and baking powder and using a spatula to fold in the flour as it is being added gradually into the batter.

Add the rose syrup to the cooled butter and slowly dribble the butter in the batter  while simultaneously folding it in with the spatula until all the butter is incorporated.  Cover the bowl and refrigerate for at least 1 hour up to but no longer than 12 hours.

Butter the madeleine molds lightly.  If using nonstick molds that is all you need to do otherwise dust with flour and tap off any excess. 

Preheat oven to 425F.  Using a teaspoon, plop a generous amount of batter into the center of the mold.  It does not have to fill the mold.  Leave the dough in a mound and do not spread as the heat from baking will spread it out.

Bake for 8-10 minutes or until cakes feel springy and just set.  Remove from the oven and tilt the pan so cookies fall onto the cooling rack.

When cookies are cooled sprinkle with powdered sugar if desired.

Rose Syrup

  • 3/4 cup water
  • 3/4 cup sugar
  • 1 teaspoon rose water
  • 1/2 teaspoon rose extract
  • couple drops red food coloring

 Cook the sugar and water under sugar is dissolved and mixture reduces and becomes the consistency of syrup.  Takes about 10-15 minutes.  Add the rose water and extract.  Tint with food color if desired.

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