Madeleines - recipe

Ingredients

Recipe , Biscuits , Pink , Rose water , Madeleines

1
Preheat the oven to 190°C (fan 170°C, gas mark 5). Use some of the melted butter to grease 12 Madeleine mould tins. Measure 50ml of the remaining melted butter and set aside to cool.

For this step you'll need:
- 60g Butter (unsalted) melted
2
Whisk the egg and caster sugar until the mixture is very thick and mousse-like, and the beaters when lifted out of the batter leave a clear trail.

For this step you'll need:
- 1 Egg(s) (free range) large
- 50g Unrefined golden caster sugar
3
Sift the flour into the egg mixture and fold gently. Then fold in the orange zest and rose water and the cooled melted butter.

For this step you'll need:
- 50g Plain white flour
- ½tsp Rose water
4

Fill each Madeleine mould with the mixture and bake for 7-8 minutes. Turn out onto a cooling rack.
5
Sieve the icing sugar into a small bowl and add 2 teaspoons of boiling water, stir into a smooth icing. Add a few drops of pink food colouring and stir until a pale pink is achieved. Spoon the icing over the Madeleines for an even but not too thick covering.

For this step you'll need:
- 100g Icing sugar
- 2tsp Water boiling

⇐ Melting moments

Lemon biscuits ⇒