Rose Madeleines (Print Version)
# Ingredients:
→ Madeleine Batter
01 -
100 g unsalted butter, melted (40-50°C)
02 -
2 eggs (100 g), room temperature
03 -
90 g castor sugar
04 -
10 g honey (optional)
05 -
1/2 teaspoon rose water
06 -
100 g cake flour
07 -
4 g baking powder
→ Rose Glaze
08 -
65 g confectioners' sugar, sifted
09 -
3-4 drops rose water
10 -
3-4 teaspoons water
11 -
1-2 drops pink food coloring (optional)
12 -
Edible dried rose petals for garnish
# Instructions:
01 -
In a large bowl, combine eggs, castor sugar, honey, and rose water. Whisk lightly for 3-4 minutes until the sugar is completely dissolved.
02 -
Sift in cake flour and baking powder. Whisk until well combined with no visible lumps.
03 -
Add the melted butter and whisk until fully incorporated into a smooth batter.
04 -
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or overnight to develop flavor and texture.
05 -
Preheat oven to 200°C (400°F). Thoroughly grease a madeleine pan with butter. For non-stick pans, greasing is sufficient; for standard pans, dust the buttered wells lightly with flour.
06 -
Remove the chilled batter from the refrigerator. Gently fold with a spatula to loosen the consistency and remove any air bubbles.
07 -
Transfer the batter into a piping bag and pipe into the prepared molds until they are 80-90% full. Alternatively, spoon the batter carefully into each well.
08 -
Place the filled madeleine pan into the preheated oven and immediately reduce the temperature to 180°C (350°F). Bake for 10-12 minutes until the madeleines have risen with distinctive humps and turned golden brown.
09 -
Remove madeleines from the pan immediately and place on a wire rack to cool completely.
10 -
In a medium bowl, sift the confectioners' sugar. Add rose water and regular water, then mix until a thick white paste forms. Adjust consistency by adding more water for a thinner glaze or more confectioners' sugar for a thicker one. Add pink food coloring if desired.
11 -
Brush the hump side of each madeleine with the rose glaze. While still wet, sprinkle with dried rose petals.
12 -
Place the glazed madeleines with the hump side up until the glaze sets completely.
# Notes:
01 -
The characteristic hump of madeleines forms when cold batter meets a hot oven, so chilling the batter is essential for proper results.
02 -
For the most delicate texture, avoid overmixing the batter after adding the flour.