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Durian, I think is the one fruit that you can say you love it or you don’t, and there is nothing in between. It has a very distinct taste, very strong aroma and in my case I love durian, if I could I would eat them everyday. :)
Unfortunately I couln’t eat durian as much as I want, I’m lucky enough that I have stewardeses friends that from time to time could bring me some of them from Thailand. Last holiday I brought some essences to at least ease my longing for “the king of fruit”.
Durian Madeleines with White Chocolate Sprinkles
Recipe adapted from here
Ingredients
1 cup (140g) flour, sifted
1 teaspoon baking powder
4 eggs, lightly beaten
1 cup (200g) sugar
2 tablespoons light brown sugar
1 stick (4 oz/113g) unsalted butter, melted and cooled
1 teaspoon durian essence
white chocolate sprinkles
Directions
Preheat the oven to 200ºC/400ºF. Lightly grease two 15 ½-by-9-inch (38×22cm) nonstick madeleine pans.
In a separate small bowl, combine the sifted flour and baking powder. Set aside.
In a large bowl, combine the eggs, sugar and brown sugar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter and essence, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.
Spread a heaping tablespoon of the batter evenly into each madeleine cup, sprinkle with white chocolate and bake for 8 to 10 minutes, until a hunchback has formed on the cookies and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.
Ok, I confess I like everything ros-ey, pink-y, and glittery, yes… I am a girly girl 
For my favorite blog event the Sugar High Friday , host this month by Susan, I used all my favorites above, with a little help from the Madeleine Queen, I present to you the sweetest small delights.
Rose Madeleines with Glittered Honey Lemon Glazed
Recipe adapted from here
Ingredients
1 cup (140g) flour, sifted
1 teaspoon baking powder
4 eggs, lightly beaten
1 cup (200g) sugar
2 tablespoons light brown sugar
1 stick (4 oz/113g) unsalted butter, melted and cooled
1 tablespoon rose water
Glaze:
- 3/4 cup (150g) confectioners’ sugar, sifted
- Juice of a lemon, strained
- 2 tabelspoons honey
- Sparkling candy springkles
Directions
Preheat the oven to 200ºC/400ºF. Lightly grease two 15 ½-by-9-inch (38×22cm) nonstick madeleine pans.
In a separate small bowl, combine the sifted flour and baking powder. Set aside.
In a large bowl, combine the eggs, sugar and brown sugar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter and rose water, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.
Spread a heaping tablespoon of the batter evenly into each madeleine cup and bake for 8 to 10 minutes, until a hunchback has formed on the cookies and they are golden brown. Unmold them immediately onto a wire rack and allow them to cool completely.
While the madeleines are cooling, make the glaze: in a small bowl, combine the confectioners’ sugar, the lemon juice and whisk until the mixture is smooth. Dip some glaze onto the ridged side of each madeleine, sprinkle the sparkling candy and let the glaze set for about 5 minutes before serving or storing.
By now I realized, that I so love foodblogging *duh?!!* because I get to experience macaron “legs” to madeleines bumps and from the Queen of Macarons, I get to know the Queen of Madelines.
This “knowing” of who’s the Queen of what, is becoming very handy to me, because the chances of using bad recipes or having a bad baking day is minimized to the lowest level 
For this madeleines I used this recipe, I added tiny sliced jack-fruits and didn’t use honey because the jack-fruits were already in heavy syrup, Skipped the orange & poppy seeds, and instead of light brown sugar I used dark brown sugar.
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