Rose Water And Almond Madeleines Recipe 415

MADELEINES

Madeleines image

Enjoy these classic Madeleines cookies with some tea or coffee for a delicious treat.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes about 3 dozen

Number Of Ingredients 7

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for pans
1 cup sifted all-purpose flour, plus more for pans
4 large eggs, room temperature
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon freshly grated lemon zest

Steps:

Preheat oven to 375 degrees. Butter and flour madeleine pans carefully. Melt butter and let it cool.
In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick, about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.

ROSE WATER AND ALMOND MADELEINES RECIPE - (4.1/5)

Rose Water and Almond Madeleines Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons melted butter, to grease the pans
3 large eggs {preferably organic}, at room temperature
2/3 c. sugar
2 teaspoons rose water
1/4 teaspoon almond extract
1/4 pound {1 stick} unsalted butter, melted and cooled
1 c. all-purpose flour
1/4 c. cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar {optional}

Steps:

Preheat oven to 375°F. Using a pastry brush, brush melted butter in madeleine pan and dust with flour. In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, sugar, rose water and almond extract on medium speed for 3 minutes, or until light yellow and fluffy. Add the butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into batter with a rubber spatula. With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.

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