Ingredients
Method
1.Preheat oven to 200°C. Brush two 12-hole madeleine pans with 1 tbsp of the melted butter. Dust with flour; shake out excess.
2.Beat eggs, sugar, rosewater and vanilla paste in a small bowl with an electric mixer for about 5 minutes or until thick and creamy.
3.Meanwhile, sift extra flour and baking powder twice onto a piece of baking paper. Sift flour mixture over egg mixture; fold into egg mixture with remaining melted butter. Drop tablespoons of mixture into pan holes.
4.Bake madeleines about 10 minutes. Stand in pans 2 minutes; turn onto a wire rack to cool.
5.Meanwhile, to make glacé icing, sift icing sugar into a small heatproof bowl. Stir in butter and enough juice to make a thick paste. Place the bowl over a small saucepan of simmering water; stir until icing is of a pouring consistency (do not overheat). Tint pink with colouring.
6.Dip one end of each madeleine into icing; place on a baking-paper-covered wire rack 5 minutes or until set.
These madeleines are best made and eaten on the same day.
Note
