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Home » All Recipes » Rose Rosé Madeleines

Rose Rosé Madeleines

January 18, 2019 By beckysue

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Rose Rosé Madeleines by Baking The Goods
Rose Rosé Madeleines by Baking The Goods

You see something that seems fancy and think, I could never make that. I get it, I do the same thing. You’ll probably never see me futzing around with fondant or conquering a croquembouche. Actually, I kinda want to attempt a croquembouche but I am terrified of that spun sugar situation. I try to keep it real around here by developing approachable recipes for us self-taught, home bakers. These Rose Rosé Madeleines are much simpler than their sophisticated looks let on.

Most of my recipes are simple basics with elevated details to fancy things up, just a bit. Like coupling your favorite pair of cozy jeans with a crisp white tee and a snazzy pair of heels. Then popping a bright red lip for that “cherry on top” effect. Classic. Comfortable. Cute. Ya feel me?

These Rose Rosé Madeleines may look runway ready with their chichi shell shape and rose gilded facade. But, they are ridiculously easy to make.

The madeleine pan does all of the heavy lifting and you’re just left to mix up some batter, bake them for 10 minutes and give them a little dose of glam. People are always so impressed when I make bundt cakes. It’s funny because I owe it all to Nordic Ware for creating such a stunning line of bundt pan shapes. These Rose Rosé Madeleines are in the same boat as the bundts. The madeleine pan gives them the classic shell shape and you just need to know a few simple tips to bake up marvelous madeleines on your own. 

I’ve got some great madeleine recipes in my collection.

  • Orange Spice Tea Madeleines infused with warm and cozy, cinnamon and orange spiced black tea.
  • Arnold Palmer Madeleines that taste just like the refreshing drink with fresh lemon and earthy tea baked right into the cakey Madelelines.
  • Neapolitan Madeleines a triple threat of beauty and flavor, these Madelelines are layered with chocolate, vanilla and strawberry!
  • Mint Chocolate Matcha Mini Madeleine have a deep chocolatey base with a hint of earthy matcha mixed. Then they take a plunge into a vibrant, minty, matcha white chocolate dip for a fancy finish.

You can get as ornate as you want or keep it simple and make a basic Vanilla Madeleine. These Rose Rosé Madeleines come from the fancier side of the tracks but really, it’s just a quick blitz of ordinary granulated sugar and dried rose petals in a food processor that levels up these otherwise basic beauties.

Instead of relying on a bunch of rose extract that can sometimes evoke feelings of being smothered by an overzealous Grandmother’s hug. I incorporates dried rose petals for a more natural and subtle rose essence. The rosé comes into play in the batter but is more prevalent in the glaze. While it isn’t overtly rosé forward, it balances out the floral notes and coincidently serves as a great reason to open a bottle of rosé.

dried culinary rose petals
If you’ve never baked with dried rose petals, now is the time. The flavor is subtle and lightly floral but not overwhelming like a granny’s perfume.
Grinding rose petals and sugar for Madeleines
I pulse the dried rose petals with granulated sugar in a food processor to chop them into a fine grind that blends in seamlessly with the Rose Rosé Madeleines.
Rose sugar for Rose Rosé Madeleines
A fine rosey sugar dust incorporates beautifully into the Madeleine batter.

To make Madeleines, you just need a good Madeleline pan. No fancy tools or equipment required.

Once the Rose Rosé Madeleines have cooled, they get brushed with the rosé glaze and then take a quick dip in the sugary rose petal blend. This easy Madeleine recipe doesn’t use any food coloring or unnecessary ingredients. It just takes a few simple ingredients and a dash of creativity. 

I find that a traditional tinned steel or aluminum madeleine pan works best. The darker finished pans tend to make the madeleines brown faster and deepen the color too much.

The trick to getting that classic Madeleine humpback shape is rest.

We all look better when we’ve rested, don’t we? I like to rest the batter for about 30 minutes, once I’ve beat all of the ingredients together, except for the butter. This allows everything to mix together and become one without being weighed down by the grease in the butter. Then, once I’ve mixed in the melted and cooled butter, I rest the batter again for about an hour

Resting your batter allows it to relax and meld, so it bakes up into a more consistent madeleine. The final trick is freezing your madeleine pan before baking. The contrast of the hot heat of the oven against icy cool pan makes the madeleine batter puff up and form that signature madeleine humpback shape. It’s magic. 

Even if you’re intimated, I encourage you to try these Rose Rosé Madeleines soon. You might just surprise yourself with your fancy-making skills, plus you’ll have Rose Rosé Madeleines and an open bottle of rosé by your side. Win, win. 

Adding butter to Madeleine batter
Be sure the melted butter has cooled completely before you mix it in with the batter.
Filling Madeleine pan with batter
Fill the madeleine pan 2/3 full with the Madeleine batter, if you use too much batter they will overflow when they bake.
Rose Rosé Madeleines cooling
Allow the baked madeleines to cool on a cooling rack completely before you glaze them.
Rosé glaze ingredients
The rosé glaze is where the rosé really shines in these Rose Rosé Madeleines. Just a couple of tablespoons pack a lot of pretty pink flavor.
Glazing Rose Rosé Madeleines
Glazing the Rose Rosé Madeleines is easy, just paint it on with a pastry brush.
Ground rose petals and sugar for Rose Madeleines
When you grind the rose petals with the sugar you end up with a rose scented fairy dust in the worlds prettiest color.
Decorating Rose Rosé Madeleines
Once you’ve glazed the Rose Rosé Madeleines, just dip them in the rose sugar mix at an angle to create a cute little corner of pretty pinkness.
Rose Rosé Madeleines
How fancy are these Rose Rosé Madeleines?!
Rose Rosé Madeleines with roses
Stop and smell the Rose Rosé Madeleines.
Rose Rosé Madeleines with Folded Hills Lilly Rosé
These Rose Rosé Madeleines obviously pair well with your favorite bottle of rosé. My fave is the Lilly Rosé from Folded HIlls.
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Rose Rosé Madeleines by Baking The Goods

Rose Rosé Madeleines


  • Author: Becky Sue of Baking The Goods
  • Total Time: 45 minutes
  • Yield: 18 Madeleines
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Description

Simple vanilla madeleines are kissed with ground rose petals for a subtle floral aroma finished with a delicately sweet rosé glaze & adorned in a fine rosy sugar mix. 


Ingredients

Units

Rose Rosé Madeleines

  • 1/2 cup granulated sugar
  • 2 tablespoons dried rose petals (- culinary grade)
  • 2 large eggs (- at room temperature)
  • 2 tablespoons rosé
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rose extract (- optional)
  • 1 cup pastry flour (- or purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons unsalted butter

Rosé Glaze

  • 3/4 cup powdered sugar (- sifted)
  • 2 tablespoons rosé
  • 3 tablespoons dried rose petals (- culinary grade)
  • 2 tablespoon granulated sugar

Instructions

Rose Rosé Madeleines

  1. Place your madeleine pan(s) in the freezer to chill while you prepare the batter. This batch makes 16-18 madeleines so you either need 2 pans or to bake the madeleines in 2 batches. Freezing the pan helps the madeleines puff up more when they bake and creates that signature humpback. 
  2. Combine the dried rose petals and granulated sugar in a food processor and pulse until the rose petals are finely ground. If you don't have a food processor, you can use a kitchen knife to finely chop the rose petals, then mix them in with the sugar. Transfer to a small bowl and set aside. 
    Now, since you have the food processor out, mix the rose petals and granulated sugar for the glaze recipe. Pulse until the rose petals are a medium grind, not as finely as the above, so they look more dramatic as the decoration on the glaze. Transfer to a small bowl and set aside to reserve for the glaze. 
  3. Place the eggs in a bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed, adding the first sugar rose mixture a little at a time, until all of the sugar is incorporated. Turn the mixer to high and whisk until the eggs have doubled in volume, 3 to 5 minutes.
  4. Whisk together the flour, baking powder and salt. Set aside. 
  5. Remove the bowl from the stand mixer and stir in the vanilla, rose extract and rosé, followed by the dry ingredients. Cover the bowl and allow to rest for at least 30 minutes and up to an hour.
  6. Meanwhile, melt the butter in a small saucepan over medium heat. Set aside 2 tablespoons to grease the madeleine pan(s). Allow the butter to cool for 20-30 minutes. 
  7. Stir in the melted and cooled butter stirring until smooth. Cover the batter and allow to rest for an additional 30 minutes or up to an hour.
  8. Preheat oven to 400° F. In 2 madeleine molds, brush 16 shell indentations with the remaining 2 tablespoons melted butter. Using about 1 1/2 tablespoons, fill each indentation in the molds three-quarters full with batter. 
  9. Bake until deep golden brown, about 8 to 10 minutes. Remove from the oven, allow to cool for about 3-5 minutes, and then tip them out onto a cooling rack.

Rosé Glaze

  1. While the madeleines are cooling, whisk together the powdered sugar and rosé. Whisk until a smooth, slightly runny consistency is reached. The glaze should slowly run off the whisk in a smooth ribbon.
  2. Using a pastry brush, lightly glaze the tops of the madeleines and diagonally dip the corners into the reserved ground rose sugar mixture to stick. Leave on a cooling rack until the glaze has set, at least 20-30 minutes.

Notes

  • Madeleines taste best fresh, so either enjoy right away or store in an airtight container for up to 2-3 days.
  • Resting the batter  for at least 1 hour and chilling the madeleine pans in the freezer for at least 1 hour helps to create that signature bump on the bottom.
  • I find that a traditional tinned steel or aluminum madeleine pan works best. The darker finished pans tend to make the madeleines brown faster.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: French

Keywords: Madeleines, Rose Rosé Madeleines

Questions? Hot tip?

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Rose Rosé Madeleines by Baking The Goods
Rose Rosé Madeleines by Baking The Goods.

Filed Under: All Recipes, Madeleines Tagged With: culinary grade rose petals, dried rose petals, madeleines, Rosé, Rose Madeleines, Rose Rosé Madeleines

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