Lemon Rose Madeleines are a special treat. Flavored with rosewater and fresh lemon they are a romance waiting to happen!
Today everything is coming up roses. I wish I could believe that, but it is nice to look over and see a dozen, deep red roses staring me in the face. As many of you know the last two weeks have been tough for me and flowers are a great way to brighten anyone’s day. Whole Foods provided me with a dozen roses this month and is offering a $25 gift card so that you can go buy your own. You could use it on whatever you want but I must say that the roses are gorgeous and everyone deserves roses now and then, don’t they?
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Additionally , children are often provided with schooling under the social premium that is paid for each case of flowers shipped. Not a bad deal when you think about it. Someone you care for gets roses and someone you don’t know, gets to go to school. Makes me feel good!
My local Whole Foods at Southglenn has a great deal for those who live nearby. On the 12th, 13th, and 14th they are offering a dozen roses for $9.99! You can’t beat that. And they are enormous and lovely and will bring a smile to anyone’s face. Even mine! I don’t know what your local store is doing but check it out. And buy them quickly. One year my husband missed out and came home with a dozen dried roses. I asked him why he was coming home with dead roses. He said that was all they had. Just maybe he should have planned a little bit ahead?
Nothing goes better with roses than someone you love and quite possibly, these cookies. After all, I am a cookie girl, you know that don’t you? I found this recipe in the Wall Street Journal and though it was a poorly written recipe, after I deciphered it, I must say they came out delicious. I wish my Zoe was nearby because she loves Madeleines. When she was a little girl she used to go with her dad to Starbucks and order hot chocolate and a Madeleine.
Then when she was in 8th grade she had a French teacher that gave the kids a Madeleine recipe written in French and gave the kids extra credit if they made them. After buying the Madeleine pan, we did succeed in making them and I think she received an A on that assignment. If you happen to have the pan, these are a fun treat to make but they also work well in mini muffin tins, too.
Madeleines are like little sponge cakes but disguised as a cookie. They are perfect with a cup of tea. They aren’t overly sweet and delightful for that little pick me up we all need during the day. These Madeleines have a touch of rose in them, but not too much. I did gild them with a powdered sugar glaze that I flavored with more rosewater. You could also use orange water and orange zest, or you could leave it out. I happen to think though that the rosewater gives that little something extra-the intriguing, exotic, what is that taste that makes you take another bite, and then another, until you’ve either figured it out or it’s gone!
Match the tea to the Madeleine and look for something lemony. My favorite though is Earl Grey and as far as I’m concerned Earl goes with anything. Of course you could really surprise your loved one if you added in some chocolate and champagne and a night of romance. But there’s no point in overdoing it is there? Trust me, roses and cookies could knock anyone’s socks off! (Thanks for that, Mr. KR!)
Lemon Rose Madeleines
Yield: About 18
Total Time: 25 minutes
Adapted From: Wall Street Journal
3 T unsalted butter melted to grease pan
6 T melted unsalted butter
2 t lemon zest or zest of 1 large lemon
2 large eggs at room temperature
1/3 c sugar plus 1 T
1 T fresh lemon juice
2 t rose water
1 c sifted cake flour
1/2 t baking powder
Pinch of salt
Powdered sugar for dusting
Preheat oven to 375.
Brush Madeleine tin with melted butter and dust lightly with flour. Some butter will be left for the second batch.
Melt 6 T butter and stir in lemon zest. Let cool to room temperature.
In an electric mixer, beat eggs and sugar until very light and lemony in color but thick in consistency, about 4 minutes. Add lemon juice and rose water and mix for about 10 seconds.
While eggs and sugar are beating, mix flour, baking powder and salt. When egg mixture is ready, sift half of flour mixture over and fold gently into batter. Now do that with the other half.
Gently fold in cooled, melted butter until incorporated into batter.
Using a tablespoon, scoop into prepared tin. Bake until center of cookie springs back to the touch and edges are golden brown. 8-11 minutes does the trick. Let sit in pan to cool for 5 minutes then turn on a rack to finish cooling. Dust with powdered sugar or glaze or both! Wash tin, butter and flour again, and repeat.
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