French Madeleines With Rose Water

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

One:

Read carefully the recipe. Follow each steps 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.

Two:

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!

Three:

The bump. Ah the famous bump on the French Madeleines. It’s all about temperature, 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 this 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.

Print Recipe

Rose Water French Madeleines

Prep Time20 mins

Cook Time12 mins

Course: Breakfast, brunch, Snack

Cuisine: French

Keyword: buttery, french, gouter, madeleines, rose water, snack

Servings: 20 madeleines

Author: Mélanie

Ingredients

• 4 eggs medium size
• 3/4 cup sugar 125g
• 3 tsp rose water
• 1 cup flour 150g
• 1 stick butter 125g
• 1 tsp baking powder

Instructions

• 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.

Notes

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