Description
Delight in the fragrant and charming Rose Madeleines, a classic French butter cake infused with delicate rose water and topped with a luscious rose glaze and edible dried rose petals. These beautifully golden-brown, shell-shaped cakes offer a tender crumb and a subtle floral aroma, perfect for an elegant afternoon tea or special occasion treat.
Ingredients
Scale
Batter
- 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
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
- Prepare the Batter: In a large bowl, whisk together 2 eggs, 7 tbsp caster sugar, 1/2 tbsp honey, and 1/2 tsp rose water for 3-4 minutes until the sugar dissolves and the mixture is light and slightly frothy.
- Add Dry Ingredients: Sift 13 tbsp cake flour and 1 tsp baking powder into the egg mixture. Gently whisk until the batter is smooth and well combined.
- Incorporate Butter: Slowly whisk in 7 tbsp melted unsalted butter until the batter is fully incorporated and glossy.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or overnight to let the flavors develop and improve texture.
- Preheat Oven and Prepare Pan: When ready to bake, preheat the oven to 400℉ (200℃). Grease a non-stick madeleine pan with butter. If your pan isn’t non-stick, also dust the wells lightly with flour to prevent sticking.
- Fill the Molds: Remove batter from the fridge and gently fold with a spatula to loosen it and remove any air bubbles. Transfer batter into a piping bag and pipe into the madeleine pans, filling each mold about 80-90% full. Alternatively, use a spoon to fill the molds.
- Bake: Place the pan in the oven and immediately reduce the oven temperature to 350℉ (180℃). Bake for 10-12 minutes or until madeleines have puffed up and turned a beautiful golden brown.
- Cool the Madeleines: Carefully remove madeleines from the pan and transfer to a wire rack to cool completely.
- Prepare the Glaze: In a medium bowl, sift 1/2 cup confectioners’ sugar. Add 3-4 drops rose water and 3-4 tsp water along with 1-2 drops pink food coloring. Stir until a thick, smooth glaze forms. Adjust consistency by adding more water to thin or more sugar to thicken.
- Glaze and Garnish: Using a brush, coat the hump side of each madeleine with the rose glaze. Sprinkle edible dried rose petals over the glaze while it is still wet.
- Set the Glaze: Arrange the madeleines with the glazed side up and allow the glaze to set before serving.
Notes
- For best texture and flavor, chill the batter overnight.
- Use cake flour for a tender crumb; all-purpose flour may yield a denser texture.
- If you don’t have rose water, you can substitute with a few drops of vanilla extract, though flavor will differ.
- Ensure madeleine molds are well greased for easy removal.
- Adjust glaze thickness depending on your preference for shine and coating thickness.
- Store madeleines in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Rose Madeleines, French pastry, rose water dessert, elegant tea cake, floral baked goods
