ROSE AND WHITE CHOCOLATE MADELEINES

These white chocolate and rose versions are so pretty and their size makes them an ideal petit four after dinner. To get their beautiful distinctive shape, you’ll need a madeleine pan.

Preparation 30 minutes, plus resting Cooking 20 minutes Makes 15

125G BUTTER, PLUS EXTRA FOR GREASING 40G PLAIN FLOUR, PLUS EXTRA FOR DUSTING 40G GROUND ALMONDS

100G ICING SUGAR

3 LARGE EGG WHITES

2 TSP ROSEWATER

150G WHITE CHOCOLATE

2 TBSP DRIED ROSE PETALS

2 TBSP SHELLED PISTACHIOS, ROUGHLY CHOPPED

1 First, make the beurre noisette (brown butter). Heat the butter in a saucepan until melted and bubbling. When the bubbling stops and the butter has gone a nutty colour, remove from the heat and transfer to a bowl. Don’t leave the butter in the pan, as the residual heat will burn it.

2 Sift together the dry ingredients in a bowl, then whisk in the egg whites one at a time. Once the beurre noisette has cooled, add and whisk thoroughly. Add the rosewater, a little at a time to taste – you might need more or less depending on its strength.

3 Cover the mixture with clingfilm and leave to rest in the fridge for at least an hour. Preheat the oven to 170°C (150°C fan) gas mark 3 and grease a madeleine pan liberally with butter. A silicone pan will help the madeleines pop out perfectly. If you’re using a metal pan, make sure you dust it with flour, too.

4 Pipe or spoon the mixture into the pan, being careful not to over-fill. Leave to rest in the fridge for another 30 minutes. This will cause a skin to form, allowing the madeleines to rise into their signature shape.

5 Bake in the preheated oven for around 14 minutes, or until golden brown and risen. Leave to cool for 5 minutes in the pan, then turn out onto a cooling rack.

6 Melt the white chocolate in a bowl over a pan of gently simmering water. Dip the cooled madeleines into the melted chocolate and sprinkle with a few rose petals and chopped pistachios.