Happy Monday Everyone!
I thought to share a recipe that is a little more time consuming, but a great one.
I think one of the best parts about working for a catering company is that you get to explore and try different recipes. This one is from one of my favorite websites, lauranconrad.com and it’s perfect with some friends and drinks this summer.
For the batter:
2/3 cup granulated sugar
1 teaspoon vanilla
1 teaspoon rose water
1 drop pink food coloring
1 ¼ cup flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted and cooled to room temperature, plus a little extra for the pans
For the glaze:
2 ½ cups powdered sugar
2 tablespoons milk
2 teaspoons rose water
pink food coloring
crushed rose petals for sprinkling on top
For the batter:
1. In a stand mixer fitted with a paddle attachment, beat the eggs and sugar together on high for 3-4 minutes, until thick and creamy.
2. Add in the vanilla, rose water, and pink food coloring and beat just until combined.
3. Whisk the flour, baking powder and salt in a separate bowl. Add to the wet ingredients and fold in with a spatula until combined. Tip: Do not over mix! Add in the butter and fold it in with the spatula until there are no butter streaks remaining.
4. Cover your batter with plastic wrap and chill in the refrigerator overnight, or minimum 6 hours.
5. Brush some melted butter onto your pans and place them in the freezer until you’re ready to use them. (You can do this the night before as well)
6. Preheat your oven to 350 degrees.
7. Add a generous tablespoon full of batter to each cavity. Once your pan is filled, tap it lightly against your work surface to smooth out the tops of the batter and to release any air bubbles.
8. Bake around 8 minutes, until the tops are light golden in color, have a nice little bump in the center of them, and when a toothpick is inserted and comes out clean. I tend to err on the side of caution and under bake for 30 seconds to 1 minute. I would rather keep checking on them. You don’t want to over bake these because they can become dry very easily. You want to keep them moist.
9. Immediately unmold the madeleines by flipping the pan upside down and tapping onto your work surface. Let them cool while you make the glaze.
For the glaze:
1. Whisk the powdered sugar, milk, and rose water together until there are no more sugar clumps. If you need to use a rubber spatula at first, that’s okay too. Dip a toothpick into the food coloring and add just a dot of coloring to the glaze. Remember, a little goes a long way and you can always add more until you get your desired pink. Tip: Make sure to keep your glazed covered with plastic wrap when you’re not using it so that it doesn’t form a crust on top.
2. Dip the non-bump side of each madeleine into the glaze and set onto a parchment lined baking sheet, letting the excess glaze drip off. Immediately top each glazed madeleine with some crushed rose petals before the glaze hardens.
3. Let the glaze harden and enjoy!
Photo: Jessi Burrone for LaurenConrad.com
Baker: Lauren Lowstan
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