Dessert

Rose Madeleines Recipe

Name: Rose Madeleines Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 42 min
Cuisine: French
Ingredients: 7 tbsp unsalted butter, melted; 2 eggs; 7 tbsp caster 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; 3-4 tsp water; 1-2 drops pink food coloring; Edible dried rose petals for garnish

ByJulian Dempsey December 25, 2025December 25, 2025

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Introduction

These delicate Rose Madeleines are buttery, soft, and infused with a subtle floral aroma. Perfect for afternoon tea or a special dessert, they combine the classic French sponge with a fragrant rose glaze and pretty edible petals.

The image shows several madeleine cookies with a golden brown base and a smooth, pale pink icing covering the top side, fading slightly to a lighter shade toward the center. Some icing surfaces have small dried rose petals sprinkled on them, adding a textured pink and red detail. One madeleine is turned on its side, revealing the contrast between the brown cake side and the glossy icing edge. The cookies are placed on crumpled white parchment, scattered with small dried rose buds and petals, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (for decoration)

Instructions

Step 1: In a large bowl, whisk together the eggs, castor sugar, honey, and 1/2 teaspoon rose water for 3-4 minutes until the sugar dissolves and the mixture is light.
Step 2: Sift in the cake flour and baking powder, then whisk until fully combined and smooth.
Step 3: Add the melted butter and whisk again until well incorporated into the batter.
Step 4: Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour or overnight to rest.
Step 5: Preheat the oven to 400°F (200°C). Grease a non-stick madeleine pan with butter; if your pan is not non-stick, dust the buttered mold wells lightly with flour.
Step 6: Remove the chilled batter and gently mix with a spatula to loosen it and remove air bubbles.
Step 7: Transfer the batter to a piping bag and fill each mold about 80-90% full, or spoon the batter if preferred.
Step 8: Place the pan in the oven and immediately reduce the temperature to 350°F (180°C). Bake for 10-12 minutes until the madeleines have risen and turned golden brown.
Step 9: Remove the madeleines from the pan promptly and allow them to cool completely on a rack.
Step 10: For the glaze, sift the confectioners’ sugar into a medium bowl, then add 3-4 drops of rose water, water, and pink food coloring. Mix until a thick white paste forms, adjusting the consistency by adding more water or sugar as needed.
Step 11: Brush the glaze over the hump side of each madeleine, then sprinkle with edible dried rose petals for decoration.
Step 12: Place the madeleines with the glazed side up and let the glaze set before serving.

Tips & Variations

Chilling the batter overnight enhances the flavor and helps achieve the classic madeleine texture.
If you don’t have rose water, you can substitute with a few drops of vanilla extract, though it will change the flavor profile.
For a natural pink color, use beet juice instead of food coloring.
Use a silicone madeleine pan for easier release if you don’t have a non-stick metal one.

Storage

Store madeleines in an airtight container at room temperature for up to 2 days for best freshness. You can also refrigerate them for up to 5 days, but bring to room temperature before serving. Avoid glazing until just before serving if storing, to maintain the glaze’s texture.

How to Serve

The image shows madeleine cookies with a light pink glaze covering the top side, sprinkled with small dried rose petals that add spots of deep pink and red. The cookies have a soft golden-brown base and ridged shell shape visible on the underside of some. They are arranged on crumpled white paper over a white marbled surface. Some whole dried rosebuds are scattered around the cookies, adding extra detail and color contrast. The texture of the glaze is smooth and slightly glossy, while the cookie base looks soft but firm. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, chilling the batter overnight actually improves the texture and flavor, so feel free to prepare it the day before.

What if I don’t have a madeleine pan?

While the unique shell shape comes from the pan, you can bake the batter in mini muffin tins as a substitute, although the texture might be slightly different.