Name: Rose Rosé Madeleines
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 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; 3/4 cup powdered sugar (- sifted); 2 tablespoons rosé; 3 tablespoons dried rose petals (- culinary grade); 2 tablespoon granulated sugar

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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 — 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.

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.