Ingredients

• 100 g of sugar½ cup of sugar
• 2 teaspoon of culinary grade rose petas
• 1 teaspoon of vanilla
• 2 of egg
• 100 g of flour½ cup of flour
• 4 tablespoon of ground pistachios
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 8 tablespoon of butter
• 0 of butter

Instructions

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 4-5 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 2-3 hours (or up to 2 days). Also, place your madeleine pan into the refrigerator or freezer.
4. Preheat oven to 400°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 5-7 minutes until bottoms are lightly golden and until the tops spring back when tapped. Remove from the pan and cool completely.
6. For the glaze: Whisk together powdered sugar and milk until smooth.
7. Grind rose petals, sugar, and pistachio together in a food processor. (You want the rose petals and pistachios to be kind of coarse this time, as they are for garnish.)
8. 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.
9. Enjoy!