Author Notes: I call these “beary unconventional” because I don’t own a madeleine pan but I did have a baking pan with small bear molds on-hand. Hey…I was working with my resources. Another reason these are unconventional is that I used brown sugar rather than white sugar. The brown sugar added a nice deep flavor. I approved! —Allison from Haute Box
cup cake flour
teaspoon baking powder
cup brown sugar
teaspoon rose water
tablespoons unsalted butter, softened
- Preheat oven to 400 degrees. Position baking rack in lower third of the oven.
- Generously butter the molds of your madeleine pan; in my case the bear pan.
- Sift together the flour and baking powder into a bowl and set aside. In another bowl, using an electric mixer, beat together the egg, brown sugar and rose water on medium speed for about 30 seconds. Increase the speed to high and beat until the mixture has quadrupled in volume and is very thick. This took me about 8 to 10 minutes.
- Using a rubber spatula, carefully fold in the flour mixture and then the butter. Spoon the batter into the prepared molds, filling each one about three-fourths full.
- Bake until the madeleines are light brown around the edges and on the bottom, 10 to 12 minutes. Remove from the oven and immediately remove the madeleines from the pan to a wire rack. Enjoy with hot tea or coffee!