Rose Water Madeleines

Description

Makes about 2 dozen.

Ingredients

• ¾ cup plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• ½ 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

Procedures

1. 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.
2. Cover with plastic; chill for 30 minutes.
3. Heat oven to 400 °F; place rack in center. Coat two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes.
4. Reduce heat to 375 °F. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines onto a cooling rack. Drizzle with remaining 2 tablespoons rose water.
5. Let madeleines cool scallop side up to avoid any creases or lines from rack. Repeat with remaining batter.