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Rose Water Madeleines

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Description Edit

Makes about 2 dozen.

Ingredients Edit

Directions Edit

  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.

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