Delicately balanced vanilla and rose water combine to make heavenly vanilla bean rose madeleines. These dainty little cookies bake up in minutes and are gone in seconds!
I can’t believe it’s Monday. Why is this happening? It wasn’t supposed to be Monday until next week. I am not ready for this. Where is my bed and my pajamas? I didn’t even get a chance to grab coffee before I came into work today. Can we all agree to go back home and try this whole “Monday” thing again another time?
I’ve only been in the grown-up-working-full-time-in-an-office kind of worker for not even three years yet. Before this, I used to work from home as a web content creator (my work ranged from fun how-to articles for Bounty paper towels to descriptions of hotels and apartment communities). It was a whole lot of fun, but at the time, I needed to bring in more steady revenue, but hopefully I can work from home again soon. Waking up at 8 and going to the gym before I go back home to write if my kind of lifestyle. Not this waking up before the sun to scramble and get myself and a cranky, stubborn toddler ready and rush out the door to be bored half to death sitting in the world’s most quiet office.
The good news though, is that I am definitely moving to Seattle!!!! I can’t believe I haven’t even mentioned this yet. My mother, one or two of my sisters, myself and my daughter are all moving to Seattle next year!!!! We’ll probably first stay with my mom’s sister who lives just outside of Seattle until we can find a place and get settled. This means I get to be back in city life in one of the best cities ever. It’s been so long since I’ve been in Seattle and I miss that place so much. Plus, better job options and hello wonderfully diverse and cool places to eat!!!
Please tell me, if you live in Seattle, where are your favorite places to eat? Keep in mind, I love to eat pretty much… EVERYTHING! Also, where do I need to go first? Like I said, it’s been years since I’ve been in Seattle, so I gotta do the whole touristy thing first, obvi.
While we are on the subject of relocating… what is the best way to do it? I just got a new KitchenAid, so there is no way I am leaving that behind or any of my props (#foodbloggerproblems)….. and I kind of want to take my car, but my mom is completely against the thought of my roadtripping to Seattle with my sister. What is the best way to bring all my stuff from New Jersey to Seattle that does not cost a ton of money?
And umm…. where is a good place to move in Seattle that is affordable, but still nice. Basically, I need you to plan everything out for me. Pleeeeaaaaase!!! I’ll bake you some of these madeleines that I seriously can’t.stop.eating.
The past month I’ve been obsessing over making madeleines. It’s been years since I’ve had one. In fact, I don’t think I’ve had a madeleine since I was a child. When I saw a madeleines recipe in the cookbook from Dominique Ansel I recently received, I could not go another moment longer without having one of these deliciously dainty and buttery treats.
I wanted to try his recipe, but it required me to let the batter rest overnight and I was not about to wait a moment longer, so I decided to try something that did not require me to rest the batter and experiment with the flavors. I love this combination of vanilla bean and rose. They work wonderfully together as the vanilla flavors come out first, but slowly, the taste of the rose slowly begins to appear. It’s a beautiful balance and keeps me reaching for another handful of these little cookie cakes. And yes, I eat them by the handful because these are mini madeleines and are so small and cute and you really need to have a few of them at once. This recipe makes a little over 60 madeleines, so it works best if you have at least two mini madeleine pans, but if you only have one like me, it still does not take too much time to bake them.
Eat these vanilla bean rose madeleines while they are still fresh from the oven and still warm for the best experience. Although, with this recipe, the edges remain nice and crispy throughout the day (if they last that long!) Please note that different rose water and rose extract brands vary in strength, so start off with less and build up that flavor as you go alone so that they don’t end up tasting like soap!
- 2 large eggs, room temperature
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- 1 cup all purpose flour
- ¼ teaspoon salt
- 11 tablespoons unsalted butter
- seeds from one vanilla bean
- 1½ teaspoons rose extract
- Preheat the oven to 375 degrees F. Lightly grease and flour a mini madeleine pan (you may also use a regular madeleine pan, but it will produce fewer cookies).
- Beat the eggs for about a minute, then add the sugar and beat well.
- In a separate bowl, mix together the baking powder, flour and salt. Slowly add to the eggs and mix until there are no lumps, do not over mix.
- Mix the vanilla bean and rose into the butter. Drizzle in the butter into the batter and mix until just incorporated.
- Add a heaping teaspoon of batter into each of the madeleine cavities.
- Bake for 8 - 10 minutes and immediately turn out onto a wire rack. Enjoy immediately, while still warm if possible.