CookEat Recipe
Rosewater Popovers
Golden baked popovers scented faintly with rosewater, risen around a tender set centre that may be partly hollow.
Method
Steps
Step 1
Heat oven to 220 °C with two empty 12-cup metal muffin tins inside. Whisk yolks until pale, then mix with milk and rosewater. Sift flour, baking powder and salt together.
Step 2
Beat egg whites to firm peaks. Mix dry ingredients into the yolk mixture just until smooth, then fold in whites without crushing all the air. Carefully butter the hot tins and divide batter among about 18–20 cups, each about halfway full.
Step 3
Bake 12 minutes at 220 °C without opening the door, then lower to 190 °C and bake another 12–18 minutes until risen, golden and fully set. Vent one side of each to release steam and serve warm.
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