Rose Madeleines
These delicate rose madeleines are light, buttery French-style sponge cakes infused with a gentle floral aroma, finished with a soft glaze and dried rose petals for an elegant touch.
Calories:
Ingredients
- 7 tbsp 100 g unsalted butter, melted (40–50°C)
- 2 eggs 100 g, room temperature
- 7 tbsp 90 g caster sugar
- ½ tbsp 10 g honey (optional)
- ½ tsp rose water
- 13 tbsp 100 g cake flour
- 1 tsp 4 g baking powder
For the glaze:
- ½ cup 65 g confectioners’ sugar
- 3 –4 tsp water
- 3 –4 drops rose water
- 1 –2 drops pink food coloring optional
- Edible dried rose petals
Instructions
- Whisk eggs, caster sugar, honey, and rose water for 3–4 minutes until smooth and slightly pale.
- Sift in cake flour and baking powder, then whisk gently just until combined and lump-free.
- Stir in the melted butter (cooled to warm) until the batter turns silky and well blended.
- Cover and refrigerate for at least 1 hour or overnight to improve texture and help form the classic hump.
- Preheat the oven to 400°F (200°C). Grease the madeleine pan and lightly dust with flour if needed.
- Stir the chilled batter to loosen, then pipe or spoon into molds, filling each about 80–90% full.
- Place in the oven and immediately reduce the temperature to 350°F (180°C). Bake for 10–12 minutes until golden and springy.
- Remove from the pan right away and transfer to a wire rack to cool completely.
- Mix confectioners’ sugar with water and rose water until smooth, adding a touch of pink coloring if desired.
- Dip or drizzle glaze over cooled madeleines and finish with dried rose petals while the glaze is still soft.