rose madeleines

It’s been too long since I made madeleines. This is the first time after reading À la recherche du temps perdu – yet since I am missing all the key ingredients of the scene, I shall enjoy my almost-blasphemous rose flavour without literary connotations. I am home now, it’s a story if its own.

rose madeleines
(makes 18)

100 g butter
2 eggs
120 g sugar
140 g flour
½ tsp baking powder
zest of a lemon
juice of half a lemon
1 tbsp rose water
rose petal + icing sugar + pink colouring to decorate

melt the butter, set aside to cool down
beat the eggs with sugar until fluffy and creamy-coloured
sift the flour with baking powder
add butter and flour alternately to the eggs, in 3 portions, mixing well after each addition
add the lemon juice and rose water, mix well
fill madeleine pan pouring the batter to 2/3 of the pan’s height
bake for 10 min in 220C
cool for 15 minutes before getting them out of the pan

icing is simply rose water, pink colouring and icing sugar mixed to the right thickness, so that it slides down a dipped madeleine slowly and lazily like honey; make sure to drop some rose petals onto the icing quickly as it dries up swiftly


  1. This looks really great and thank you for telling us how to make it for ourselves. I am really intrigued by this and will surely give this a try and share this with my friends also.