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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.

Ingredients

Scale

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

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