Rose Madeleines Recipe

I recently whipped up Rose Madeleines featuring melted unsalted butter, creamy eggs, all-purpose flour, and a hint of rose water in both the batter and glaze. This rose themed dessert blends delicate floral notes with a soft, buttery texture that will leave you intrigued. I hope you find this treat irresistible.

I’ve been experimenting in my kitchen lately, searching for a new twist on a classic favorite, and came up with these Rose Madeleines with a hint of rose water glaze. I’m really excited to share this recipe with you!

I start by mixing 1/2 cup melted unsalted butter with a cup of all-purpose flour and 1/2 cup granulated sugar. Then I add two large eggs at room temperature along with 1/2 teaspoon baking powder and a pinch of salt, creating a smooth, rich batter that carries a subtle floral perfume.

I stir in 1 teaspoon of rose water into the mix, which delivers a unique aroma and flavor that sets these little cakes apart. Finally, the glaze is made by combining 1 cup sifted powdered sugar with 2 to 3 teaspoons of rose water and a splash of milk for the perfect consistency.

This recipe is a playful take on individual pastries for tea that will definitely spark interest among dessert lovers.

Why I Like this Recipe

I really love this recipe for several reasons:

1. I love how the rose water gives the madeleines a light, floral flavor that feels both unique and comforting.
2. I really like that the texture turns out soft and buttery, making every bite feel like a little treat.
3. I appreciate that the glaze adds just the right amount of sweetness without overpowering the delicate cake flavor.
4. I enjoy how simple it is to mix together all the ingredients, even if my stirring sometimes isn’t perfect, it still turns out great.

Rose Madeleines with rose water glaze is a fun twist on the classic cake recipe. These little cakes are soft, buttery, and bursting with a sweet floral flavor that kinda reminds me of special occasions. I guess what makes them cool is that even if you don’t get everything exactly right, like overmixing the batter sometimes, they still turn out yummy and are a joy to share with friends and family.

Ingredients

• Unsalted butter adds rich flavor and moist texture while providing essential healthy fats.
• All-purpose flour is a carbohydrate source that forms the tender base of these madeleines.
• Granulated sugar sweetens the batter and creates a delicate crust with a wonderful caramel finish.
• Eggs add protein and structure, helping the batter rise and firm up perfectly.
• Rose water infuses a floral aroma that makes these madeleines uniquely enchanting and refreshing.
• Powdered sugar glaze provides a tender sweetness, enhancing the rose flavor and delicate bite.
• Milk tenderizes the glaze, achieving a smooth consistency for a lovely finish.

Ingredient Quantities

• 1/2 cup unsalted butter, melted (plus extra for greasing the pan)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 large eggs at room temperature
• 1/2 teaspoon baking powder
• A pinch of salt
• 1 teaspoon rose water (stirred into the batter)
• 1 cup powdered sugar, sifted (for the glaze)
• 2 to 3 teaspoons rose water (adjust to taste for the glaze)
• 1 to 2 tablespoons milk (to reach the right glaze consistency)

How to Make this

1. Preheat your oven to 375°F and generously butter a madeleine pan using extra melted butter.

2. In a large bowl, whisk together the eggs and granulated sugar until the mixture looks light and a bit frothy.

3. Stir in the melted butter and 1 teaspoon of rose water until everything is combined.

4. Sift the all-purpose flour, baking powder, and a pinch of salt together, then gently fold them into the egg mixture, making sure not to overmix.

5. Spoon the batter into the prepared madeleine molds, filling each about 3/4 full.

6. Bake in the preheated oven for roughly 10 to 12 minutes until the edges look lightly golden.

7. While the madeleines are baking, mix the sifted powdered sugar with 2 to 3 teaspoons of rose water and 1 to 2 tablespoons of milk to form a smooth glaze, adjusting the liquid to get the right consistency.

8. Once the madeleines come out of the oven, let them cool in the pan for a couple of minutes before taking them out.

9. Drizzle the rose water glaze over the warm madeleines so that it spreads over the tops.

10. Let the glaze set a bit before serving these soft, buttery cakes with that sweet floral hint. Enjoy!

Equipment Needed

1. Oven – you need one that can get to 375°F
2. Madeleine pan – it’s the special mold for these cakes
3. A large mixing bowl – to whisk the eggs and sugar together
4. Whisk – helps the ingredients get a good mix
5. Fine-mesh sieve – for sifting the flour, baking powder, and salt
6. Rubber spatula – perfect for gently folding in the dry ingredients
7. Measuring cups and spoons – essential to measure the butter, sugar, flour, and spices correctly
8. A small bowl – to mix up the glaze ingredients
9. Spoon – to fill the madeleine molds with batter

FAQ

Rose Madeleines Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use the same amount of coconut oil or a good margarine. It might change the taste a bit, but it works fine in the recipe.
• For the all-purpose flour, a gluten free all-purpose blend works well if you’re avoiding gluten. Just note that sometimes you might need a tiny bit more liquid.
• If you’re short on granulated sugar, you could substitute coconut sugar. Its sweetness is similar, although it might add a slight caramel note.
• Not got eggs? Try replacing each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit a few minutes to thicken before adding it in.
• Don’t fancy the taste of rose water? A few drops of vanilla extract can do a similar job to give a nice aroma to your madeleines.

Pro Tips

1. Make sure your eggs are at room temperature before you start mixing. Cold eggs can mess up the entire batter consistency and may even affect how well the cakes rise in the oven.
2. Be careful not to overmix when you fold in the flour. Stirring too much can make the madeleines turn out heavy instead of light and fluffy.
3. When you’re making the glaze, add the milk little by little. It can be tricky to get the consistency just right, and adding too much liquid early on may make it too runny.
4. Keep a close eye on the baking time. Ovens can vary a bit, so check your madeleines a minute or two before the timer goes off to make sure they don’t get overcooked.