I have been baking with rose a lot lately and I have been loving it. Rose extract adds some amazing flavor to cakes and other bakes. Sure, sometimes it can be overpowering, but overall, I have found that it really makes my bakes so much tastier Thus, rose has become the focus of my Mother’s Day baking series. And that’s how I ended up making those delicious rose and rosé madeleines.
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Fun fact, this recipe does not cook rosé in any way besides in the oven. No reducing or boiling rosé, no. Pour it in the batter and later in the glaze for a boozy treat. I have to say, I was pleasantly surprised by those rosé madeleines. Indeed, I always share my bakes with neighbors and colleagues. However this time, I had nothing to share once I got back to work the newt Monday.
As a matter of fact, those madeleines were so good that my husband and I just ate them all! I think this recipe is about to become one of my all time favorites and I think you should definitely give it a go!
Ingredients for the rose and rosé madeleines
|Rosé Madeleines||Rosé Glaze|
Rose and rosé madeleines
- Preheat oven to 400° F.
- Blend dried rose petals and granulated sugar together in a food processor until the rose petals are finely ground. Set aside.
- Place the eggs in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed.
- Add the sugar rose mixture and whisk until incorporated.
- Whisk together the flour, baking powder and salt. Set aside.
- Stir in the vanilla, rose extract and rosé mixture to the egg mixture, followed by the dry ingredients.
- Cover the bowl and allow to rest for at least 30 minutes.
- Meanwhile, melt the butter in a saucepan. Allow the butter to cool for 30 minutes.
- Stir in the melted and cooled butter stirring until smooth.
- Cover the batter and allow to rest for an additional 30 minutes.
- In a madeleine silicone mold, add 1 1/2 tablespoons of mixture, or fill until the molds are three-quarters full with batter.
- Bake for 10 minutes. Remove from the oven, allow to cool completely.
- Blend dried petal roses and sugar together. Set side.
- Whisk together the icing sugar and rosé until smooth and slightly runny consistency is reached.
- Pour in a glass and diagonally dip the corner of each madeleine into the glaze and then into the rose petal sugar mixture.
- Leave on a cooling rack until the glaze has set, at least 20-30 minutes.
What do you think of this recipe for rose and rosé madeleines? Have I convinced you to try it out? Are you a fan of madeleine or rose-flavored treats?
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