Madeleines with Rose Icing

These luscious little cakes are easy to prepare and make a very impressive presentation. The accent of rose in the icing keeps them moist and adds a distinctive taste.

Serving size

2 madeleines

Makes

13 servings

Prep time: 15min
Cook time: 12min
Total: 27min

Ingredients

MADELEINE INGREDIENTS:

¼ pound + 1 tablespoon unsalted butter, melted and cooled

1 cup unbleached flour, sifted

½ teaspoon baking powder, sifted

4 large eggs, at room temperature

⅔ cup sugar

1 teaspoon vanilla extract

 

ICING INGREDIENTS:

¾ cup powdered sugar

3 teaspoons milk

½ teaspoon rose extract

Pink food coloring (optional)

 

Special Equipment:

Electric mixer

Madeleine pans

Nutrition Info

Makes: 13 servings  Serving size: 2 madeleines

Calories

197

Fat

8 g

Saturated Fat

5 g

Trans Fat

<1 g

Cholesterol

79 mg

Carbohydrate

25 g

Sugar

17 g

Fiber

<1 g

Protein

3 g

Sodium

40 mg

Calcium

23 mg

Phosphorus

44 mg

Potassium

34 mg

Instructions

MADELEINE INSTRUCTIONS:

  1. Preheat oven to 400°F.
  2. Butter, using 1 tablespoon, and dust the insides of the madeleine pans with flour. Tap out any excess flour into the sink.
  3. Sift together the flour and baking powder.
  4. Beat the eggs and sugar together with an electric mixer on medium-high speed until they thicken and lighten in color, 8 minutes.
  5. Beat in the vanilla until well incorporated.
  6. Gently fold in the dry ingredients, with a rubber spatula.
  7. Fold in the melted butter quickly, but gently—don’t let it settle to the bottom.
  8. Bake large madeleines for 11 to 13 minutes, or until the cookies are puffed and golden and spring back when touched.
  9. Tip upside down; the madeleines should drop out or gently run a butter knife around the edges of the cookies.
  10. Cool on a metal rack. Served ever so slightly warm or at room temperature.

 

ICING INSTRUCTIONS:

  1. Mix powdered sugar and milk with a spoon or electric mixer on low speed in a medium bowl. Stir in rose extract and pink food coloring, if using, until the sugar reaches the desired coloring.
  2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time.
Recipe contributed by FamilyCook Productions

Be sure to grease the madeleine molds with butter evenly, and not leave clumps of butter in the grooves. This will ensure the little cakes, when unmolded, will have their seashell grooves intact and enhance their appearance and appeal. If you use silicone madeleine pans, just spray with cooking spray—no flour needed.