Print

Rose Madeleines Recipe

Print Recipe

★★★★★

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.

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

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

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