Rose madeleines

Rose madeleines

Madeleines alle rose

By
From
The Italian Baker
Makes
24 small madeleines

I could eat madeleines all day, in every possible way. They are one of the first sweet treats I ever baked, and are easy and fun to make. Kids love making them as they are always a success.

You can glaze them with coloured royal icing or dip them in a light chocolate ganache, or simply dust them with icing sugar. You can also omit the rose water and keep them plain, or add some grated lemon zest. Whichever way, they are delicious.

Ingredients

Quantity Ingredient
125g butter, melted, plus extra, softened, for greasing
105g plain flour, sifted, plus extra for dusting
85g caster sugar
3 eggs
2 teaspoons rose eau de vie, pure rose extract, or rose water
1 teaspoon vanilla paste or extract
75g ground almonds
1/2 teaspoon baking powder

Method

  1. Preheat the oven to 180°C. Butter and flour two 12-hole (small) madeleine tins.
  2. Sift the measured flour twice and set aside. In the bowl of an electric mixer, or using a mixing bowl and electric hand-held whisk, whisk the sugar, eggs, rose and vanilla until light and creamy.
  3. Add the sifted flour, ground almonds and baking powder and stir to combine. Finally, stir in the melted butter. Using a spoon, drop the mixture into the moulds, filling them almost but not quite to the top. Bake for 10 minutes until pale golden and cooked through.
Tags:
baking
cakes
biscuits
Italian
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