Find out how to bake the most irresistible madeleines, the popular French shell-shaped cookie. And get tips on scenting sugar with rose petals.
With the return of spring, my home garden is bursting with the colors and scents of springtime flowers. This spring, I look forward to planting some new rosebushes in the garden. Did you know that you can use rose petals to flavor sugar? It's a simple technique that gives your sugar an amazing flavor.
You'll need several 1/4-pint jars and lids and rose petals (only use petals that have not been sprayed with pesticides for this project).
Begin by layering a little bit of sugar in a jar with a sprinkling of different colored rose petals; layer with more sugar and rose petals (don't use too many petals, since you'll be using the sugar). Fill to the top of the jar and apply the cap. You can find parfait and Ball jars at most housewares stores.
Try using the scented sugar in this recipe for irrestible madeleines that I think you'll really enjoy.
Madeleines
MAKES 36 MADELEINES
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, melted and cooled
4 large eggs
1/4 teaspoon salt
2/3 cup plain granulated sugar (or scented sugar)
1 teaspoon vanilla extract
1 scant cup finely sifted all-purpose flour
1 lemon, for zest
Confectioners' sugar, for sprinkling
1. Preheat the oven to 350 degrees F. Brush the madeleine molds with 2 tablespoons butter. (You can also use nonstick vegetable spray.)
2. Beat the eggs on low speed, gradually adding the salt and sugar. Increase the speed as the batter becomes light and fluffy. After about 7 minutes, reduce the speed to low and add the vanilla extract. Turn off the mixer. Fold in the flour in batches to prevent lumps. Add a batch and turn the mixer on for about 5 seconds, then off. Repeat this process until all the flour is used up.
3. Add 1/2 cup of melted butter to the batter using the same technique with the mixer as described in Step 2. Do not overbeat the batter. Incoporate any stray flecks of flour with a rubber spatula. Scrape 1 teaspoon of lemon zest into the batter.
4. Spoon the batter into each mold, filling about three-quarters full. Bake for 10 minutes, or until the madeleines are firm in the center. Immediately turn the madeleines out onto a wire rack and let cool to room temperature.
5. Arrange the madeleines on a serving plate. Sprinkle with confectioners' sugar. (You can store the madeleines frozen in layers separated with parchment paper and wrapped tightly in plastic wrap.)
Sources: You can order a madeleine mold (which makes 12 madeleines), from Broadway Panhandler, 520 Broadway, New York, NY 10012; 212-966-3434.
[Ed note: And of course, a quick google or ebay search will have you floating away on a sea of madeleine pans, too.]
