Rosewater Madeleines

The first thing I did when I got engaged was order a wedding book.  I’ve been accused of being someone who intellectualises everything and it’s probably true.  I wanted to be able to get organised, to make lists.  I love lists.  But after reading some books and talking to a couple friends who are going through the wedding planning process, it’s clear that the one thing to get on as soon as possible (as in right away – if there’s two years until the wedding, I just about have enough time!) is planning a venue.

Which means I need to figure out roughly how many people I’m inviting to my wedding.  Two years in advance…  Which means including things like “what if my best friend (and one of my two joint maids of honour) has a serious boyfriend at that point?  It’s a little bit of guessing game, trying to figure things out for the future (so no one in my life is allowed to get divorced for the next several years, m’kay?)

But as a method bribing Beardy Fiance to do his part (he is of the belief that things like venues will just “sort themselves out”) – I am continuing the search for his favourite madeleine.  A search, that I now realise, might take the rest of my life – which wouldn’t be such a bad thing!

Rosewater Madeleines (adapted from How to Be a Domestic Goddess)

Ingredients:

40g caster sugar

1 egg

45g plain flour

50g unsalted butter, melted

1 tablespoon rosewater

DSC_0873Beat the egg and gradually mix in the sugar.

DSC_0874Mix in the flour, melted butter and rosewater.

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Spoon mixture into a VERY well greased madeleine or mini-madeleine pan.

DSC_0879 DSC_0881

Bake at 220C for about 5 minutes.  Remove from oven and allow to cool completely.

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5 comments

  1. Aww, the thought of marrying someone looking forward to making him a bazillion different Madelaine’s until you find his absolute favourite one? That will be a perfect marriage ❤
    Swoon.
    Janie x

  2. I adore madeleines and rosewater, so this is a recipe made in heaven for me! Karen

    1. It’s such a quintessentially British ingredient, though, no? I think so, anyway!

  3. Hmm. I’m from the states, what is rosewater? Your madeleines look cute and yummy, though!

  4. […] up the sweeter side of the table, I’d to have an array of Nick’s Rosewater Madeleines They are also a point of example of the expat effect – an American baking French Patisserie […]

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