Rosewater Madeleines
Light and airy. Buttery and delicious. These rosewater madeleines are a classic French dessert with a twist. These petit cakes are coated in a rosewater glaze that provides a refreshing flavor boost.
About These Rosewater Madeleines
I am incredibly excited to finally share this recipe on #annanicolebakes. Madeleines are one of my favorite desserts. Rosewater is one of my favorite flavors. So naturally, I had to combine the two to create these gorgeous, delicious rosewater madeleines.
I put my heart and soul into every recipe I post, but there is something a little extra special about the recipe development, photography, and writing that goes into one of my favorite desserts. I have been baking madeleines for a week straight (pro tip: work colleagues make the best taste testers). My kitchen has smelled like rosewater all week (but no complaints there).
It’s February, and the timing of this post is perfect. With Valentine’s Day approaching, what better way to show your love than with a homemade dessert?
What Is a Madeleine?
Madeleines are small butter cakes.
These petit treats are known for their distinctive shell-shape, courtesy of the special molds in which these little cakes are baked, and their signature hump, which forms as the cake bakes.
The batter is a Genoise, which is a European sponge cake that is leavened by beating air into the eggs and sugar. Leavening agents cause a batter to rise as it bakes (think baking powder or baking soda).
The origin of madeleines can be traced back to 18th century France. The exact attribution is unknown, but according to legend, a young French woman named Madeleine made these delightful little cakes for the Duke of Lorraine. Word traveled to King Louis XV, and soon madeleines became a hit with the French court at Versailles.
Tips and Troubleshooting
Whip your eggs and sugar. I know, it’s time-consuming to beat your eggs and sugar for 8 minutes. But this step is critical to make the Genoise batter. Traditional madeleines are leavened with only whipped eggs as opposed to chemical agents like baking soda or baking powder. Be gentle with the batter as you incorporate the rest of your ingredients. You don’t want to deflate the eggs.
Chill your batter. This step is essential to achieving the classic madeleine hump, which forms as the madeleines bake. The hump results from the temperature shock between the cold pan + cold batter and the hot oven. Madeleine pans are available in both metal and silicone versions. Opt for a non-stick metal pan to ensure your madeleines get that signature hump. I purchased my heart-shaped pan from my local Sur La Table.
Do not overfill your wells. If you fill the wells of your madeleine pan to the brim, then your madeleines will lose their distinctive shape as they bake. Fill each well with one tablespoon of batter, or until the well is ¾ full.
Substitute vanilla extract if you can’t find rosewater extract. If you don’t have rosewater extract, add an additional 1/2 teaspoon of vanilla to your batter. I used the Nielsen-Massey Rosewater Extract for this recipe, which I picked up from my local Fresh Market.
These madeleines are so versatile—they can be enjoyed at breakfast, lunch, and dinner. I personally love a madeleine with a cup of freshly brewed coffee.
Final Thoughts
If you make these rosewater madeleines, please let me know by tagging @annanicolebakes and #annanicolebakes. Leave a comment below; I’d love to hear from you. Bon appétit!
Rosewater Madeleines
Ingredients
Instructions
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment or a large bowl using a hand mixer, whip the eggs and granulated sugar on high speed (5 to 8 minutes) until the mixture turns light yellow in color and the batter forms ribbons when you lift the beaters.
- Add the vanilla and rosewater to the batter. Decrease the speed to low and mix until combined.
- Using a rubber spatula, gently fold the dry ingredients into the batter until just combined and no streaks of flour remain.
- Slowly pour the melted butter into the batter. Add 1 to 2 drops of pink food coloring if desired. Using the rubber spatula, mix until just combined. Be careful not to over-mix because this can lead to dense madeleines.
- Cover the batter with plastic wrap. Place the bowl in the refrigerator and chill for at least one hour (but preferably overnight). To achieve the coveted madeleine hump, pop your madeleine pan in the fridge to chill before baking.
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the madeleine pan by spraying each well with baking spray with flour. If you don’t have baking spray, brush each well with butter and dust with flour.
- Scoop one teaspoon of the chilled batter into each well of the pan.
- Place the pan on the center rack of the preheated oven. Bake for 10 to 12 minutes, or until the madeleines are golden brown at the edges.
- Invert the pan and transfer the madeleines onto a wire rack to cool completely..
- Serve warm or at room temperature with a side of coffee, a light dusting of confectioner’s sugar, or dunked in the rosewater glaze.
- Sift the confectioner’s sugar into a medium bowl.
- Add the milk, rosewater extract, and pink food coloring (optional) to the bowl. Whisk until incorporated.
- Dip the front of each madeleine into the glaze and set on a wire rack until the glaze has set.
Notes
Serve warm or at room temperature. Madeleines taste best when eaten the same day as made. Store leftovers in an airtight container for 1 to 2 days.
