French Madeleines! Yum! Giving a twist to a classic recipe is not always a success. However, this rose water flavour added to the madeleines is perfect! The buttery and airy treat is complemented by a subtile rose flavour. A match is made for this classic French pastry.
During the recipe testing, my goal was to ensure to keep a moist French madeleine and add a surprising flavour but delicious rose flower taste. It took a few batch to find the perfect balance for a subtil taste but not overpowering.
Another goal was to nail the famous bump on the madeleine. I made some before but the bump was a hit and miss. However, now, I understood the science behind it!
Precious tips for great Rose Water French Madeleines
Read carefully the recipe. Follow each step and here is one I found is really important for a nice and airy madeleine. Do sift the flour and add gradually. The texture will be better.
The rose flower is an interesting taste to your French Madeleines. Three teaspoons is just the perfect amount to some taste but not overpowering. I had done a batch, it was like eating perfume, ahah!
The bump. Ah the famous bump on the French Madeleines. It's all about temperature, the shock of temperature. When your madeleines batter is ready, set it aside in the fridge for a minimum of 30 minutes. At that time, preheat the oven to 420F. Place the madeleines mold filled with the batter in the oven for 6 minutes and then, drop the temperature to 350F. Boom! All these steps will create a beautiful and authentic bump on your rose water French madeleines.
I highly recommend making my recipes using a scale but for your convenience, I have also converted the recipe using this website.
Rose Water French Madeleines
- 4 eggs medium size
- ¾ cup sugar 125g
- 3 teaspoon rose water
- 1 cup flour 150g
- 1 stick butter 125g
- 1 teaspoon baking powder
- In a bowl, mix the eggs and sugar until foamy. Add the rose water, mix some more.
- Sift the flour and make sure there are no lumps.
- Incorporate the butter. Mix well. Use a hand mixer if you prefer.
- Add the baking power and mix.
- Allow the preparation to rest in the fridge for 30 min to an hour.
- Preheat the oven at 420F (or 220C)
- Put one tablespoon of the mixture in each madeleine mold and place in the oven at 420F (220C) for 6 minutes and drop the temperature to 350F (180C) and bake another 6 minutes.
- Take out of the oven and allow to cool.
Did you make this recipe? Tag me on Instagram @bonappeteat or leave me a comment! Thank you!