Pistachio Rose Madeleines Recipe

Medeleines:

1. In a food processor, process sugar and rose petals until fine and well-combined. Then, beat this mixture with eggs and vanilla until pale and fluffy, about 4 to 5 minutes.

2. Gently fold in the flour, baking powder, and salt until just combined, being careful not to over-mix. Fold in the cooled butter afterwards.

3. Place the bowl in the refrigerator for 2 to 3 hours (or up to 2 days). Also, place your madeleine pan into the refrigerator or freezer.

4. Preheat oven to 400 degrees F. Butter madeleine molds and spoon the batter into each mold, filling it at about 3/4 of the way. (No need to spread the batter out in the molds).

5. Bake for 5 to 7 minutes until bottoms are lightly golden and until the tops spring back when tapped. Remove from the pan and cool completely.

Glaze:

1. Whisk together powdered sugar and milk until smooth.

2. Grind rose petals, sugar, and pistachio together in a food processor. (The rose petals and pistachios should be coarse for garnishing.)

3. Dip each madeleine into glaze (or brush glaze on top) and immediately dip tops into rose petal/sugar/pistachio mixture. Let the glaze harden slightly before serving.

4. Enjoy!