Madeleine cookies with rosehip syrup
12 servings
180 minutes
Madeleine cookies with rosehip syrup are a refined treat from France, traditionally served with tea. Legend has it that madeleines originated in the 18th century thanks to a talented cook who created these exquisite miniature cakes. Their texture is light and airy, and the aroma is sophisticated, creamy with delicate citrus notes. The addition of rosehip syrup gives the pastry a slight tang and fruity freshness, creating a refined flavor combination. Madeleines are not just a dessert but a whole ritual of enjoyment, perfect for morning coffee or evening tea time.
1
Dissolve 3 teaspoons of dry yeast in 10 tablespoons of cream, add 100 grams of flour, and mix. The dough will be crumbly.
- Cream 10%: 10 tablespoons
- Dry yeast: 3 teaspoons
- Wheat flour: 100 g
2
Melt 100 grams of butter and add it to the flour with yeast. Mix well. Let it sit for about 30 minutes.
- Chicken egg: 4 pieces
- Wheat flour: 100 g
3
Add 4 tablespoons of sugar to 4 eggs, mix well, add to flour with melted butter, and mix until a smooth mixture without lumps.
- Chicken egg: 4 pieces
- Sugar: 4 tablespoons
- Wheat flour: 100 g
4
Then add 15 tablespoons of rosehip syrup to the dough, mix, add 4 teaspoons of lemon juice, and mix.
- Rosehip syrup: 15 tablespoons
- Lemon: 1 piece
5
Place the dough in the 'Madeleine' cookie molds and put them in an oven preheated to 180 degrees for 7-10 minutes. Once we take the 'Madeleine' cookies out of the oven, let them cool in the mold for 3-5 minutes; they will be soft and airy. Then carefully remove them from the mold and place them on a plate. Put them in the refrigerator.
- Wheat flour: 100 g