Rose Madeleines Recipe

Introduction

These delicate Rose Madeleines are buttery French sponge cakes infused with fragrant rose water and topped with a sweet floral glaze. Perfect for a refined afternoon tea or a special treat, their tender crumb and subtle rose flavor will delight your senses.

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
• 1-2 drops pink food coloring
• Edible dried rose petals

Instructions

1. 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 lightly frothy.
2. Step 2: Sift in the cake flour and baking powder, then whisk until well combined and smooth.
3. Step 3: Add melted unsalted butter to the batter and whisk until fully incorporated.
4. Step 4: Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour or overnight to develop flavor and texture.
5. Step 5: Preheat the oven to 400℉ (200℃). Grease a non-stick madeleine pan with butter. If your pan isn’t non-stick, also dust the molds lightly with flour.
6. Step 6: Remove the chilled batter and gently fold with a spatula to loosen it and remove any air bubbles.
7. Step 7: Transfer the batter into a piping bag and pipe it into the madeleine molds, filling each about 80-90% full. Alternatively, spoon the batter into each mold.
8. Step 8: Place the pan in the oven and immediately reduce the temperature to 350℉ (180℃). Bake for 10-12 minutes, or until the madeleines have risen and turned golden brown.
9. Step 9: Remove madeleines from the pan promptly and allow them to cool completely on a wire rack.
10. Step 10: For the glaze, sift the confectioners’ sugar into a medium bowl. Add 3-4 drops rose water, pink food coloring, and 3-4 tsp water. Mix until a thick, spreadable paste forms, adjusting consistency with more water or sugar as needed.
11. Step 11: Brush the hump side of the cooled madeleines with the rose glaze.
12. Step 12: Sprinkle edible dried rose petals over the glaze and place the madeleines hump side up to let the glaze set before serving.

Tips & Variations

• Use good quality rose water for the best fragrance and avoid overpowering flavors by measuring carefully.
• For a more vibrant pink hue, add a few drops of pink food coloring to the batter as well as the glaze.
• If you don’t have a madeleine pan, use a mini muffin tin to create a different but equally charming shape.

Storage

Store the madeleines in an airtight container at room temperature for up to 2 days to maintain their delicate texture. For longer storage, keep them in the refrigerator for up to 5 days, but allow them to come to room temperature before serving. Reheat briefly in a low oven if desired to refresh their softness. Avoid glazing before storage to prevent sogginess; glaze just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

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

What can I use if I don’t have rose water?

You can substitute with orange blossom water or vanilla extract, but this will change the flavor profile of the madeleines.

Rose Madeleines Recipe

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4.7 from 141 reviews

Delight in these elegant Rose Madeleines, a classic French buttery sponge cake enhanced with delicate rose water and adorned with a sweet, fragrant glaze and edible rose petals. Perfect for teatime or special occasions, these madeleines combine a soft, moist texture with a subtle floral aroma for a truly sophisticated treat.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 12 madeleines 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Glaze

• 1/2 cup confectioners’ sugar
• 3–4 drops rose water
• 3–4 tsp water
• 1–2 drops pink food coloring
• Edible dried rose petals for garnish

Instructions

1. Mix the wet ingredients: In a large bowl, whisk together the eggs, castor sugar, honey, and rose water lightly for 3-4 minutes until the sugar is fully dissolved and the mixture is slightly thickened.
2. Add dry ingredients: Sift the cake flour and baking powder into the bowl, then whisk until the batter is smooth and well combined.
3. Incorporate melted butter: Gradually add the melted unsalted butter into the batter, whisking thoroughly to ensure the butter is fully incorporated without deflating the mixture.
4. Chill the batter: Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight to allow the batter to firm up and develop flavor.
5. Prepare the pan and oven: Preheat the oven to 400°F (200°C). Grease a non-stick madeleine pan with butter; if not non-stick, also dust the wells lightly with flour to prevent sticking.
6. Pipe the batter: Remove the batter from the fridge, gently fold with a spatula to loosen and remove air bubbles, then transfer to a piping bag. Pipe batter into each mold filling each about 80-90% full, or spoon batter carefully if preferred.
7. Bake at reduced temperature: Place the pan immediately in the oven, reduce temperature to 350°F (180°C), and bake for 10-12 minutes until madeleines have risen and are golden brown.
8. Cool madeleines: Remove the madeleines from the pan immediately and cool completely on a wire rack to maintain their crisp edges and tender interior.
9. Prepare the glaze: In a medium bowl, sift the confectioners’ sugar. Add rose water, water, and pink food coloring, mixing until a thick white paste forms. Adjust consistency by adding more water for thinner glaze or more sugar for thicker glaze.
10. Glaze and garnish: Brush the hump side of each madeleine with the rose glaze, then sprinkle edible dried rose petals on top for an elegant finishing touch.
11. Set glaze: Place the madeleines with the glazed side facing up and allow the glaze to set before serving.

Notes

• Chilling the batter is key for a good rise and pronounced shell shape characteristic of madeleines.
• You can substitute the rose water for orange blossom water for a different floral note if desired.
• Ensure butter is fully melted but not hot to avoid cooking the eggs when mixing.
• Use a spatula or brush to cleanly transfer the glaze to prevent disturbing the delicate texture.
• Store madeleines in an airtight container for up to 3 days for best freshness.

Keywords: Rose Madeleines, French cookies, floral dessert, buttery sponge, tea time treats, rose water pastries