Madeleines (Rose Water)

Madeleines, miniature French sponge cakes, are made in special scallop-shell-shaped pans. These are enhanced with rose water and sprinkled with pale-pink sugar.

¾ cup + 1 Tbsp. all-purpose flour, unbleached
1 tsp. baking powder
⅛ tsp. sea salt
3 large eggs
1 cup sugar
1 tsp. pure vanilla extract
8 Tbsp. (1 stick) butter, melted and room temperature
1 Tbsp. rose water
2-3 Tbsp. sanding sugar
pink powdered food colour, any shade
butter-flavoured cooking spray

Meanwhile, heat oven to 425°F (220°C/200°C fan, Gas Mark 7). Place oven rack in the center position. Spray two scallop-shell pans with cooking spray.

In a medium bowl, sift together the flour, baking powder, and sea salt.

In electric mixer, beat eggs and ½ cup sugar on medium until light, 3-4 minutes. Beat in vanilla. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.

Use a spoon to fill molds three-quarters full.

Bake for 5 minutes.

Reduce heat to 400°F (200°C/180°C fan, Gas Mark 6).

Bake 5-8 minutes more, until lightly golden.

Immediately tap out madeleines onto a cooling rack. (Let madeleines cool scallop side up to avoid any creases or lines from rack.) Repeat with remaining batter. Let cool.

Make rose-water syrup by combining remaining ½ cup granulated sugar with ½ cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2-3 minutes to combine. Set aside to cool. When cool, stir in rose water. Set aside.

Place sanding sugar in a small bowl. Use a toothpick to add small amounts of powdered food color to sanding sugar, stirring until you get desired shade of pink.

Use a small paint brush to sugar edges of madeleines one at a time; dip brush into rose-water syrup, and paint rim of each madeleine. Sprinkle sanding sugar over damp edges. Repeat on remaining madeleines.

Madeleines are best served within 1-2 days of baking. Store in airtight container at room temperature.

Makes 20.