Rose Madeleines Recipe

Introduction

Rose Madeleines are delicate French butter cakes with a subtle floral twist. Infused with rose water and topped with a sweet glaze, these treats are perfect for afternoon tea or a special dessert.

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 the eggs, castor sugar, honey, and rose water for 3-4 minutes until the sugar dissolves and the mixture is light.
2. Step 2: Sift in the cake flour and baking powder, then whisk until fully combined.
3. Step 3: Add the melted butter and whisk until incorporated evenly.
4. Step 4: Cover the bowl with plastic wrap and chill the batter for at least 1 hour or overnight to develop flavor and texture.
5. Step 5: Preheat your oven to 400℉ (200℃). Grease a non-stick madeleine pan with butter. If your pan is not non-stick, also dust the molds lightly with flour.
6. Step 6: Remove the batter from the fridge and gently fold with a spatula to loosen it and release any air bubbles.
7. Step 7: Transfer the batter into a piping bag and fill each mold about 80-90% full. Alternatively, you can spoon the batter into the molds.
8. Step 8: Place the madeleine pan in the oven and immediately reduce the temperature to 350℉ (180℃). Bake for 10-12 minutes until risen and golden brown.
9. Step 9: Remove the madeleines from the pan right away and cool completely on a wire rack.
10. Step 10: For the glaze, sift the confectioners’ sugar into a medium bowl. Add rose water, water, and pink food coloring, mixing until a thick white paste forms. Adjust thickness by adding water or sugar as needed.
11. Step 11: Brush the hump side of each madeleine with the glaze and sprinkle with edible dried rose petals.
12. Step 12: Place the glazed madeleines with the hump side up to allow the glaze to set before serving.

Tips & Variations

• For a stronger rose flavor, increase the rose water slightly but avoid overpowering the batter.
• If you don’t have a madeleine pan, small muffin tins can work as a substitute, though the classic shape will differ.
• Use natural beet juice instead of pink food coloring for a more natural hue.
• Chilling the batter helps create the signature hump on madeleines and improves texture.

Storage

Store madeleines in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. Thaw at room temperature and refresh by warming briefly in the oven. Avoid glazing before storing to prevent sogginess; glaze just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rose extract instead of rose water?

Rose extract is much stronger than rose water, so use it sparingly. Start with a few drops and adjust to taste to avoid overpowering the delicate flavor.

Do I need a special madeleine pan?

A madeleine pan is recommended to get the classic shell shape and texture, but you can bake them in muffin tins as a substitute. The results will be different in appearance but still delicious.

Rose Madeleines Recipe

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★★★★★

4.6 from 131 reviews

Delicate and fragrant Rose Madeleines are classic French butter cakes infused with rose water and topped with a sweet rose glaze and edible dried rose petals. This elegant treat features a light, fluffy texture with a signature shell shape, perfect for afternoon tea or special occasions.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 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

Decoration:

• Edible dried rose petals

Instructions

1. Mix wet ingredients: In a large bowl, add eggs, castor sugar, honey, and rose water. Using a whisk, mix them lightly for 3-4 minutes or until the sugar is dissolved.
2. Add dry ingredients: Sift in cake flour and baking powder. Whisk until well combined to form a smooth batter.
3. Incorporate butter: Add melted butter to the batter and whisk until thoroughly incorporated.
4. Chill batter: 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. Prepare pan and preheat oven: Preheat oven to 400°F (200°C). Grease a non-stick madeleine pan with butter. If using a regular pan, grease and lightly dust with flour.
6. Prepare batter for piping: Remove chilled batter from fridge. Using a spatula, gently fold to loosen the batter and remove any air bubbles.
7. Fill molds: Transfer batter into a piping bag and pipe into the madeleine molds until they are 80-90% full. Alternatively, spoon batter into molds.
8. Bake madeleines: Place filled pan into the preheated oven, immediately reduce temperature to 350°F (180°C), and bake for 10-12 minutes until their characteristic hump forms and edges turn golden brown.
9. Cool: Remove madeleines from the oven and pan immediately. Transfer to a wire rack to cool completely.
10. Prepare glaze: In a medium bowl, sift confectioners’ sugar. Add rose water and water along with pink food coloring. Mix until a thick, smooth paste forms; adjust with more water or sugar for desired consistency.
11. Apply glaze: Brush the hump side of each cooled madeleine with the rose glaze.
12. Decorate and set: Sprinkle edible dried rose petals onto the glazed side. Place madeleines hump side up and allow the glaze to set before serving.

Notes

• For best results, chill the batter overnight to develop flavors and help shape the madeleines.
• If you do not have a madeleine pan, mini muffin pans may be used, but the distinctive shell shape will be missing.
• Be careful not to overfill the molds to ensure the characteristic hump forms properly.
• Use high quality rose water for the most authentic floral flavor.
• The glaze can be tinted with natural or artificial food coloring for a more visually appealing finish.

Keywords: rose madeleines, rose water madeleine recipe, French madeleines, floral madeleine cake, delicate butter cakes