Ingredients
½cupsugar
2tspculinary grade rose petas
1tspvanilla
2pcseggs
½cupflour
4tbsppistachiosground
1tspbaking powder
½tspsalt
8tbspbuttermelted and cooled, more for greasing the pan
¾cuppowdered sugar
2tbspmilk
3tbsprose petal
2tbspsugar
2tbsppistachiosground
Preparation
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.
Gently fold in the flour, baking powder, and salt until just combined, being careful not to over-mix. Fold in the cooled butter afterwards.
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.
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).
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.
Whisk together powdered sugar and milk until smooth.
Grind rose petals, sugar, and pistachio together in a food processor. (The rose petals and pistachios should be coarse for garnishing.)
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.
Enjoy!
