Friday, January 30, 2009

Vanilla and rosewater madeleines

Vanilla and rosewater madeleines

Thank you for so many great ideas and suggestions on the lavender marshmallows – I knew you would help me out. I’ll keep you posted about my lavender experiments. :D

Once again, flowers – this time, roses paired with a flavor that comes from an orchid... It almost feels like spring.

Vanilla and rosewater madeleines

Vanilla and rosewater madeleines
from Donna Hay magazine

2 eggs
75g caster sugar
1 vanilla bean, split and seeds scraped
75g all purpose flour
1 teaspoon baking powder
80g butter, melted

Rosewater icing:
160g confectioners’ sugar, sifted
40ml boiling water
¼ teaspoon rosewater

Preheat the oven to 180ºC/350ºF. Place the eggs, sugar and vanilla seeds in a bowl and whisk to combine. Sift over the flour and baking powder and whisk to combine. Add the butter and whisk until combined. Spoon the mixture into a 12-hole greased madeleine pan. Bake for 8-10 minutes or until cooked when tested with a skewer. Cool on a wire rack – they were easily removed from the pan once cold.

To make the icing, place the confectioners’ sugar, water and rosewater in a bowl and mix to combine – or add the water gradually and check for icing consistency.
Place the rack of cooled madeleines over a baking tray and spoon over the icing and allow to set – I found it easier to quickly dunk the madeleines in the icing; I let them dry and then repeated the process so the icing would be thicker.

Makes 12 – I got 9 like the ones on the photos and 15 smaller ones

Vanilla and rosewater madeleines

13 comments:

The Food Librarian said...

Lovely! I have a bottle of rosewater and I've only used a teaspoon so far. I saw a recipe for meyer lemon and rosewater madeleines that I might try. Yours look so wonderful...love the shape too!

Manggy said...

Makes 12, serves 1 (me), heh heh :) Those look delicious, Patricia-- maybe I ought to be hunting for rosewater while I'm in the States!

Nicisme said...

These look great, makes me wish for summer!

Poornima Nair said...

Yummy...they look wonderful...

Snooky doodle said...

i M NOT A BIG FAN OF ROSEWATER BUT THESE LOOK SO NICE :)

anna said...

These are gorgeous! I love the shape. They're rounder and more actual scallop-shaped than normal madeleines - very pretty! And you can't go wrong with rose.

Lydia (The Perfect Pantry) said...

Wonderful -- another thing to do with that bottle of rosewater that's always lurking at the back of my pantry shelf!

Arfi Binsted said...

i agree. the shapes are just lovely :) love rosewater!

aforkfulofspaghetti said...

Beautifully presented, Patricia - pretty stuff!

The Duo Dishes said...

Very nice and tasty. Rosewater has one of the best fragrances to note as you eat something!

KJ said...

I love using rosewater in cooking. It always adds a touch of eastern exotica. I would never have thought to use it this way. A great idea!!

Patricia Scarpin said...

Food Librarian, thank you! I hope you try rosewater in madeleines soon. That lemon version sounds great!

Mark, you crack me up. :D
And you definitely should buy a bottle. :D

Nic, thanks, sweetie!

Poornima Nair, thank you for stopping by!

Natalie, thank you!

Anna, they do look like scallops, you are right! I'm glad you like them, tks!

Lydia, let's put that into good use, my friend. :D

Arfi, thank you!

A Fork..., thank you so much!

Duo Dishes, and in here it's very subtle. Thank you!

KJ, thank you! I'm glad you like these.

veron said...

this just looks beautiful patricia! I use rose essence...but I should try rosewater as it does add a delicate floral aroma to cookies!

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