Rose Water And Almond Madeleines Recipe 415

Steps:

• Preheat oven to 375°F. Using a pastry brush, brush melted butter in madeleine pan and dust with flour. In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, sugar, rose water and almond extract on medium speed for 3 minutes, or until light yellow and fluffy. Add the butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into batter with a rubber spatula. With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.

Steps:

• Preheat oven to 375°F. Grease and flour a madeleine pan. Using an electric mixture, beat almond paste, butter and sugar until smooth. Add eggs one at a time, beating well between each. Beat on high for 5 minutes or until mixture is thick and pale colored. Beat in extract. Sift flour, baking powder and salt together. Pour flour mixture into almond mixture a third at a time, folding gently until incorporated. Spoon* one tablespoon batter into each mold. Bake 11-13 minutes until light golden and top springs back when pressed. Cool pan on wire rack for a few minutes and gently un-mold. Cool cookies on wire rack and dust with powdered sugar. Repeat steps 5-6 until all batter has been used. *Kitchen Tip: A cookie scoop that holds 1 tablespoon of batter makes quick work of this step. Alternate Baking Method: Madeleine batter can be baked in mini muffin pans with a slight change in directions. Decrease batter to a scant two teaspoons and bake 10-11 minutes. Makes approximately 50 mini cupcakes. Note: Madeleines can be double wrapped and frozen up to one month. Thaw on counter and do not microwave.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
• Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve.