Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons plus 2 tablespoons rose water
- 8 tablespoons (1 stick) unsalted butter, melted and room temperature
- Butter-flavored cooking spray
- =
Directions
In a medium bowl, sift together flour, baking powder and salt; set aside. In the bowl of an electric mixer, beat eggs and sugar on medium speed until pale and foamy, 3 to 4 minutes. Beat in vanilla and 2 teaspoons rose water. Fold in flour mixture. Fold in butter.
Cover with plastic; chill for 30 minutes.
Heat oven to 400 degrees Fahrenheit; place rack in center. Coat two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes.
Reduce heat to 375 degrees Fahrenheit. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines onto a cooling rack. Drizzle with remaining 2 tablespoons rose water.
Let madeleines cool scallop side up to avoid any creases or lines from rack. Repeat with remaining batter.
Makes about 2 dozen.