Rose Water Madeleines

1. 13 tablespoons all-purpose flour
2. 1 teaspoon baking powder
3. 1/8 teaspoon salt
4. 3 large eggs
5. 1 cup granulated sugar
6. 1 teaspoon pure vanilla extract
7. 8 tablespoons unsalted butter, melted and room temperature
8. 1 tablespoon rose water
9. 3 tablespoons sanding sugar
10. Pink powdered food color, any shade
11. Butter-flavored cooking spray

Nutrition Info

Per Serving

• Calories: 234 kcal
• Carbohydrates: 31 g
• Dietary Fiber: 0 g
• Fat: 10 g
• Protein: 3 g
• Sugars: 24 g

2. Cooking Directions

1. In a medium bowl, sift together the flour, baking powder, and salt.
2. In electric mixer, beat eggs and 1/2 cup granulated sugar on medium until light, 3 to 4 minutes. Beat in vanilla. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.
3. Meanwhile, heat oven to 425 degrees F; place rack in center. Spray two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes. Reduce heat to 400 degrees F. Bake 5 to 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.
4. Make rose-water syrup by combining remaining 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2 to 3 minutes to combine. Set aside to cool. When cool, stir in rose water. Set aside.
5. 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.
6. 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 to 2 days of baking. Store in airtight container at room temperature.

Yield: 10 servings