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!