advice on madeleines
i love tea therefore i love madeleines. are they a cookie? are they a cake? are they a pretty little shell? let's say they are all of those. here i adapted dorie greenspan's recipe from around my french table by adding rosewater and dried rose petals. at my co-op i found rosewater near the baking aisle and rose petals in the bulk spice section. if you're looking for other uses for rosewater try adding some to overnight oats or fruit compote. meanwhile rose petals would be a nice addition to your favorite granola recipe or even mixed in with some loose leaf black tea for a custom blend.
to make madeleines you'll need to get a madeleine pan, any good kitchen supply store should carry them, but when in doubt there's amazon. i've had my pan a few years and it has been well used. the batter comes together quickly and it is hard to mess up. the madeleines are best when eaten soon after baking, but at a day old all they need is a nice dunk in some earl grey tea.
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the way to go
2/3 cup all purpose flour + a little for prepping the madeleine pan
3/4 teaspoon aluminum free baking powder
pinch of salt
1/2 cup of sugar
zest of 1 half of a lemon
2 teaspoons of rose petals
2 eggs at room temperature
1 teaspoon of vanilla
1 1/2 teaspoons of rosewater
6 tablespoons of butter melted and cooled
in a medium bowl stir together flour, baking powder and salt, set aside. in a large bowl rub the sugar, lemon zest, and rose petals together with your fingertips until the sugar is moist and fragrant. Add eggs to the bowl and whisk vigorously until mixture has thickened and lightened in color, about 3 minutes. whisk in the vanilla and rosewater. Fold in half of the dry ingredients and mix, then fold in the rest. Add melted butted and fold until incorporated. press a piece of plastic wrap against the surface of the batter and chill for at least an hour or up to overnight.
to bake preheat oven to 400 degrees and place a rack in the center of the oven. butter the madeleine pan and dust with flour, tapping out the excess.
fill the madeleine molds about 3/4 of the way full, tap on counter to even out batter. bake the madeleines for 11-13 minutes, or until the madeleines are golden and the tops spring up when touched. remove the pan from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. place cookies on a rack to cool until warm.
happy madeleine dunking!