Name: Rose Madeleines Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: French
Ingredients: 7 tbsp unsalted butter, melted; 2 eggs; 7 tbsp castor sugar; 1/2 tbsp honey; 1/2 tsp rose water; 13 tbsp cake flour; 1 tsp baking powder; 1/2 cup confectioners’ sugar; 3-4 drops rose water; 3-4 tsp water; 1-2 drops pink food coloring; Edible dried rose petals

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Introduction

Rose Madeleines are delicate French tea cakes infused with fragrant rose water and topped with a subtle rose glaze. Their light, buttery texture pairs beautifully with the floral notes, making them a perfect treat for any occasion.

A silver madeleine baking tray filled with 12 oval-shaped madeleines that have a smooth, slightly domed light golden top and edges dipped in a shiny pink glaze. Each madeleine is sprinkled with small, scattered dried rose petals on top, adding a delicate texture and darker pinkish-red color. To the right of the tray, on a white marbled surface, there is a clear glass bowl with light pink glaze and a silicone brush resting inside, and below it, another clear glass bowl contains more dried rose petals. The scene is soft and bright, highlighting the pastel tones of the glaze and petals. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 tbsp unsalted butter
2 eggs
7 tbsp castor sugar
1/2 tbsp honey
1/2 tsp rose water
13 tbsp cake flour
1 tsp baking powder
1/2 cup confectioners’ sugar
3-4 drops rose water (for glaze)
3-4 tsp water (for glaze)
1-2 drops pink food coloring
Edible dried rose petals

Instructions

Step 1: In a large bowl, whisk together eggs, castor sugar, honey, and 1/2 tsp rose water for 3-4 minutes until the sugar dissolves and the mixture is light.
Step 2: Sift in cake flour and baking powder, then whisk until just combined.
Step 3: Add melted butter and whisk gently until incorporated.
Step 4: Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or overnight for best results.
Step 5: When ready to bake, preheat the oven to 400℉ (200℃). Grease a non-stick madeleine pan with butter; if using a regular pan, dust with flour after greasing.
Step 6: Remove the batter from the fridge, gently fold with a spatula to loosen it and release air bubbles.
Step 7: Transfer the batter into a piping bag and fill each mold about 80-90% full; alternatively, spoon the batter into the molds.
Step 8: Place the pan in the oven and immediately reduce temperature to 350℉ (180℃). Bake for 10-12 minutes until madeleines have risen and turned golden brown.
Step 9: Remove madeleines from the pan immediately and cool completely on a wire rack.
Step 10: To make the glaze, sift confectioners’ sugar into a medium bowl. Add 3-4 drops rose water, pink food coloring, and 3-4 teaspoons water, mixing until a thick paste forms. Adjust consistency as needed.
Step 11: Brush the rounded “hump” side of each madeleine with the rose glaze and sprinkle with edible dried rose petals.
Step 12: Place madeleines with the glazed side up to allow the glaze to set before serving.

Tips & Variations

For a more intense rose flavor, increase rose water slightly but be careful not to overpower the delicate taste.
Use high-quality unsalted butter and cake flour for the best texture and flavor.
Try adding a teaspoon of lemon zest to the batter for a fresh citrus twist.
If you don’t have a madeleine pan, use small muffin tins and adjust baking time slightly.

Storage

Store madeleines in an airtight container at room temperature for up to 2 days to keep them fresh and soft. They can also be frozen for up to 1 month; thaw at room temperature before glazing. Reheat gently in a low oven (about 300℉/150℃) for a few minutes if desired.

How to Serve

The image shows several small madeleine cakes on crumpled white parchment paper placed on a white marbled surface. Each cake has a smooth, light pink glaze covering the top, giving them a glossy finish, and is sprinkled with small dried rose petals. One cake is cut in half, revealing a soft, fluffy golden-yellow interior with a moist texture. The madeleines have a distinct shell shape with ridged patterns on the bottom and a rounded, domed top beneath the glaze. The overall look is delicate and inviting, with the pink glaze contrasting gently against the golden cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, chilling the batter for at least 1 hour or overnight improves the texture and flavor of the madeleines.

What if I don’t have rose water?

You can substitute with a few drops of rose syrup or omit it entirely, though it will change the flavor profile slightly.