Madeleines, miniature French sponge cakes, are unassertive pastries that benefit from additional flavoring. Rose water, popular in British tea cakes, works well these rich cakes.
- Yield: Makes about 2 dozen
Photography: Sang An
Source: Martha Stewart Living, March 2001
- 3/4 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons plus 2 tablespoons rose water
- 8 tablespoons (1 stick) unsalted butter, melted and room temperature
- Butter-flavored cooking spray
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer, beat eggs and sugar on medium speed until pale and foamy, 3 to 4 minutes. Beat in vanilla and 2 teaspoons rose water. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.
Meanwhile, heat oven to 400 degrees; place rack in center. Coat two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes. Reduce heat to 375 degrees. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines onto a cooling rack. Drizzle with remaining 2 tablespoons rose water. Let madeleines cool scallop side up to avoid any creases or lines from rack. Repeat with remaining batter.