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Rose Madeleines Recipe

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4.5 from 119 reviews

Delicate and fragrant Rose Madeleines, tender French butter cakes infused with rose water and topped with a light rose-flavored glaze and edible dried rose petals for an elegant finish.

Ingredients

Scale

Madeleine Batter

  • 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

Rose Glaze

  • 1/2 cup confectioners’ sugar
  • 3–4 drops rose water
  • 3–4 tsp water
  • 1–2 drops pink food coloring

Garnish

  • Edible dried rose petals

Instructions

  1. Prepare the batter: In a large bowl, whisk together eggs, castor sugar, honey, and rose water for 3-4 minutes until the sugar dissolves and the mixture is slightly thickened.
  2. Add dry ingredients: Sift cake flour and baking powder into the egg mixture. Whisk gently but thoroughly to combine, ensuring a smooth batter without lumps.
  3. Incorporate butter: Slowly pour in the melted unsalted butter and whisk until fully incorporated, resulting in a glossy batter.
  4. Chill the batter: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or overnight to help the batter firm for better texture and rise.
  5. Preheat the oven: When ready, preheat your oven to 400℉ (200℃). Prepare a madeleine pan by greasing it with butter; lightly dust with flour if not using a non-stick pan to prevent sticking.
  6. Prepare batter for baking: Remove the batter from the fridge and gently stir with a spatula to loosen it and release any trapped air bubbles.
  7. Fill the molds: Transfer the batter into a piping bag and pipe it into the madeleine molds until each is about 80-90% full. Alternatively, use a spoon to fill them.
  8. Bake the madeleines: Place the tray in the oven immediately and reduce the temperature to 350℉ (180℃). Bake for 10-12 minutes until the madeleines have risen and turn golden brown.
  9. Cool: Remove the madeleines from the pan promptly and allow them to cool completely on a wire rack.
  10. Prepare the glaze: In a medium bowl, sift the confectioners’ sugar. Add rose water, water, and pink food coloring. Stir to form a thick white paste, adjusting with water or sugar for desired consistency.
  11. Glaze the madeleines: Brush the rounded ‘hump’ side of each madeleine generously with the rose glaze.
  12. Garnish: Sprinkle edible dried rose petals over the glazed side, and place the madeleines with the glazed side up to allow the glaze to set.

Notes

  • Chilling the batter is essential to help the madeleines develop their signature hump.
  • Use unsalted butter for better control over salt content.
  • If you don’t have a piping bag, a spoon works fine to fill the molds.
  • Fresh edible rose petals can be used instead of dried for a softer texture but dried petals give a nice crunch.
  • Adjust rose water quantity according to your preference as it can be quite strong.
  • Store madeleines in an airtight container for up to 2 days as they are best enjoyed fresh.

Keywords: Rose Madeleines, French madeleines, rose water dessert, French butter cakes, floral madeleines, elegant tea cakes, delicate French pastries

Find it online: https://miarosetti.com/rose-madeleines-recipe/