Jul 19, 2016

Rosewater madeleines with maple syrup, chocolate & pistachios

Last week, I finally got myself a madeleine form and these little French cookies just had to be on my to-do list. They are incredibly soft, almost like a spong cake and also so easy to make. You can try on them as many flavor combinations you like and people will love you for serving them on tea parties. 

Makes about 30 mini madeleines:


- 70g (1/3 cup) granulated sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- pinch of salt
- 100g (2/3 cup) all-purpose flour
- 1 tsp baking powder
- 115g (1 stick) butter, melted and cooled
- 70ml (1/3 cup) maple syrup 
- 2 tbsp rose water


- 100g semi-sweet chocolate 
- 100ml double cream
- handful crushed pistachios (optional)

1. Beat the sugar, eggs and vanilla until pale and fluffy. Mix in the flour, baking powder, salt, melted butter, maple syrup and rose water. Cover with a plastic wrap and refrigerate for at least 1 hour. 

2. Grease the madeleine forms and dust them evenly with flour. Using a teaspoon fill the molds with chilled batter. Set in the fridge for 1 hour. 

3. Preheat the oven to 200C/400F. Bake the cookies for about 10 minutes or until the edges turn golden-brown. Immediately remove from the molds and leave to cool completely. 

4. In a small saucepan, heat the cream and chocolate, stiring frequently until smooth. Take off the heat and let sit for couple minutes. 

5. Dip half of every cookie in chocolate and top with some crushed pistachios. Wait for about 30 minutes or refrigerate to help the ganache set faster. 


No comments:

Post a Comment