Rose Madeleines cookies:

Rose Madeleines:

- 1/2 cup of unsalted butter (melted and cooled)
- 1/4 cup of white sugar
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup all-purpose flour + 1 tablespoon
- 1/4 teaspoon lemon zest
- 3 tablespoons rose syrup
- Madeleine molded baking tray.


Makes about 24 madeleines
Whisk the eggs, sugar and salt in bowl very well for about 5 minutes.

Hold a strainer over the bowl and sprinkle in the flour, fold this in with a spatula.

Then add the melted butter, fold this in until the batter is evenly mixed.

Add to this the lemon zest and the rose syrup

Mix it all together and you should be left with a thick, pink batter.

Cover this with plastic wrap and place in the fridge for 1 hour.

After 1 hour, take the bowl out of the fridge and leave it to sit out for 30 minutes.
(try not to exceed the 30 minutes as the batter should stay quite set.)

Preheat the oven to 400F

Add one heaped teaspoon of batter to each madeleine mold.
Don't worry about it filling the whole shell up, it will do this by itself with the heat of the oven.

Bake these on the middle shelf of the oven at 400F for about 5-7 minutes.