• To make the batter, sift icing sugar and flour into a large bowl, stir in the ground almonds and lemon zest.
• Melt the butter in the microwave or in a saucepan. Add the essence and set aside removed from heat.
• Meanwhile whisk the egg whites in a large bowl (I use a stand mixer) until soft peaks, do not over whisk.
• Add the butter mixture to the dry ingredients and slowly fold in the egg whites until well combined until a thick batter. Cover and chill for at least 1 hour or even overnight.
• While chilling. prepare your optional dip elements and when ready to bake, preheat the oven to 170°C.
• Grease your madeleine tin well using butter. Sppon a teaspoonful of batter into each mould and spread out gently.
• Bake for 12 minutes or until golden. Allow to sweat in the tray for a few minutes before gently tapping them out.
• Dust lightly with icing sugar (and garnish with a few rose petals if you have).
• Best eaten warm and dipped into ganache, anglaise and pistachio crumbs.

Ganache

• Place cream and chopped chocolate into a heacy based saucepan and over gentle heat, continue stirring until chocolate is melted and has combined well with the cream to make a luscious chocolate ganache.
• Upon cooling, it will thicken. Heat gently or whisk in 15 ml of hot milk to make is more viscous again for serving or if the chocolate ceases.

Rose Crème Anglaise

• In a medium saucepan. Add the cream, milk, essence and pink food colouring and heat gently until warm - do not boil.
• Meanwhile, whisk the egg yolks, sugar and corn flour together and slowly whisk into the warm cream mixture.
• Stir continuously over low heat until thickened to a sauce consistency (it should coat the back up a spoon). It should not boil or you will risk the chance of curdling your eggs.
• Anglaise is delicious served warm or cold.