These Rose Rosé Madeleines radiate romance in visuals and flavors. Simple vanilla madeleines are kissed with ground rose petals for a subtle floral aroma. They are delicately decorated with a sweet rosé glaze and adorned in a fine rosy sugar mix made with real rose petals.
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.
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.
Recipe
Rose Rosé Madeleines
- Total Time: 45 minutes
- Yield: 18 Madeleines
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
Rose Rosé Madeleines
- ½ cup granulated sugar
- 2 tablespoons dried rose petals (- culinary grade)
- 2 large eggs (- at room temperature)
- 2 tablespoons rosé
- 1 teaspoon pure vanilla extract
- ½ teaspoon rose extract (- optional)
- 1 cup pastry flour (- or purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 10 tablespoons unsalted butter
Rosé Glaze
- ¾ cup powdered sugar (- sifted)
- 2 tablespoons rosé
- 3 tablespoons dried rose petals (- culinary grade)
- 2 tablespoon granulated sugar
Instructions
Rose Rosé Madeleines
- 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.
- 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. - 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.
- Whisk together the flour, baking powder and salt. Set aside.
- 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.
- 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.
- 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.
- Preheat oven to 400° F. In 2 madeleine molds, brush 16 shell indentations with the remaining 2 tablespoons melted butter. Using about 1 ½ tablespoons, fill each indentation in the molds three-quarters full with batter.
- 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
- 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.
- 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
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