I still remember the first time I baked rose madeleines for Valentine’s Day. It was one of those gray February afternoons that just begged for something a little extra. I’d been on a French pastry kick (blame too many hours watching Great British Bake Off), and I wanted something with a wow factor—without needing a pastry chef’s degree. Enter: this rose madeleines recipe. Spoiler alert: my kitchen smelled like a Parisian flower market, and my partner declared them “the prettiest thing you’ve ever baked.”
Honestly, I was a little skeptical at first. Rosewater? In cookies? But the first bite was all it took. These rose madeleines are soft and delicate, with a whisper of floral flavor—not at all soapy, I promise. And that signature shell shape? It just screams “I put in effort,” even though the batter comes together in one bowl. I’ve made these for friends, neighbors, and even that one picky aunt, and now they’re my go-to for Valentine’s Day pastries. If you’re looking for a treat that’s equal parts elegant and cozy, you’re in the right place.
So if you’ve ever wanted to bake something that looks like it came straight from a fancy pâtisserie (but you’re actually still in your pajamas), this rose madeleines recipe is for you. Trust me—I’ve tested it more times than I can count, and every batch feels like a little love letter from my oven.
Why You’ll Love This Rose Madeleines Recipe
If you’re even a little bit obsessed with pretty pastries, you’re about to have a new favorite. Here’s why these madeleines are basically irresistible:
- Romantic flavor combo: The rosewater is subtle and dreamy, not overwhelming—think “gentle garden” instead of “grandma’s perfume.” Even rose skeptics are won over.
- Gorgeous presentation, zero stress: That shell shape? It’s all thanks to a simple pan. Dust with powdered sugar or drizzle with a pink glaze, and you’ll feel like a pastry artist.
- Ready in under 45 minutes: No chilling overnight or complicated steps. I regularly make these after work when I want something special.
- Perfect for gifting (or eating solo): Box them up for your Valentine, or just plate them prettily and snack all week. They keep well—if they last that long.
- Totally customizable: I’ve played with lemon zest, white chocolate, and even dried rose petals on top. This recipe is surprisingly forgiving.
Real talk: These madeleines make me feel like I have my life together, even when my kitchen is a mess and my hair’s in a messy bun. There’s something about baking a batch of beautiful, fragrant cookies that just feels like self-care. And honestly? They taste even better the next day—if you somehow have leftovers.
What Ingredients You’ll Need for the Best Rose Madeleines
Here’s what I love about this ingredient list: it’s full of basics, with just a couple of “fancy” twists. Most of these are pantry staples, but I’ll walk you through the details (and the rosewater thing, because I had questions too).
- All-purpose flour (1 cup / 120g) — I use King Arthur for reliable results. Don’t pack it—fluff, scoop, and level.
- Granulated sugar (½ cup / 100g) — Regular white sugar is perfect. I’ve tried swapping in coconut sugar, but the flavor overpowers the rose.
- Unsalted butter (½ cup / 115g, melted and cooled) — Go for good-quality butter if you can. Salted works in a pinch, just cut the added salt a bit.
- Large eggs (2, room temperature) — This helps everything whip up fluffy. If you forget to leave them out, just soak in warm water for 5 minutes.
- Rosewater (1½ teaspoons) — The star! You’ll find it in the international aisle or specialty baking shops. Don’t go wild—too much and it’s overwhelming. Nielsen-Massey is my go-to brand.
- Vanilla extract (½ teaspoon) — Real vanilla makes a difference. I splurge on the good stuff for recipes like this.
- Baking powder (1 teaspoon) — Gives the madeleines their signature lift.
- Salt (¼ teaspoon) — Balances everything out. I use fine sea salt.
- Optional: Lemon zest (from ½ lemon) — Adds a fresh note that pairs perfectly with rosewater. Not required, but highly recommended.
- For finishing: Powdered sugar for dusting, or a simple glaze (see “Ways to Mix It Up” below).
Ingredient notes:
- Rosewater can be potent—start with the recipe amount and taste the batter if you’re wary. (I once doubled it by accident. Regret.)
- If you’re out of rosewater, orange blossom water works in a pinch, but the vibe is totally different—still pretty, just not as floral.
- Want to add a glam touch? Edible dried rose petals are gorgeous as a topping. I order mine online or find them at fancy tea shops.
- Butter: Don’t substitute oil here. You want that rich, classic French flavor.
- If you need the madeleines to be dairy-free, try Earth Balance buttery sticks. Texture is slightly softer, but still very good.
I’ve tried swapping in whole wheat flour for half the all-purpose. It works, but the texture is heartier and the rose gets a little lost. For classic, delicate madeleines, stick with white flour.
Equipment Needed for Rose Madeleines
You don’t need a full-on French bakery setup for these—promise! Here’s what you’ll want to have handy:
- Madeleine pan — The only “special” equipment here. Mine is nonstick metal and cost about $15. You can also use silicone, but I find metal gives better browning.
- Mixing bowls — Two: one for wet, one for dry. I use my trusty glass bowls from IKEA.
- Hand mixer or whisk — I’m team hand mixer (saves my arm), but a balloon whisk works if you want to feel virtuous.
- Measuring cups and spoons — Precision matters for pastries, so don’t eyeball this one.
- Spatula — For folding the batter and scraping down every last drop.
- Small sifter or mesh strainer — For dusting that all-important powdered sugar at the end.
Quick tip: If you don’t have a madeleine pan, you can use a mini muffin tin. They won’t have the shell shape, but they’ll still taste dreamy. Just watch the baking time—it’s usually a few minutes less.
I splurged on a kitchen scale last year, and honestly, it’s made my baking life so much easier. If you have one, use it for the flour and sugar—no more guesswork.
How to Make Rose Madeleines: Step-by-Step
Alright, let’s get into it! I’m walking you through each step, with all the little details I wish I’d known my first time.
- Preheat and Prep (5 minutes)
Preheat your oven to 375°F (190°C). Generously butter your madeleine pan (even if it’s nonstick!) and dust lightly with flour. Tap out the excess. This is the secret to easy release and perfect shell edges. - Mix the Wet Ingredients (3 minutes)
In a medium bowl, beat your eggs and granulated sugar together with a hand mixer on high for about 2-3 minutes. You want it thick and pale—it should leave ribbons when you lift the beaters. This is what gives madeleines their signature fluffiness. - Add the Flavor (1 minute)
Stir in the melted (and cooled) butter, rosewater, vanilla extract, and lemon zest (if using). Mix until just combined. It’ll smell amazing already. - Combine the Dry Ingredients (2 minutes)
In another bowl, whisk together the flour, baking powder, and salt. Make sure there are no lumps—nobody wants a bite of baking powder. - Fold It All Together (2 minutes)
Add the dry mixture to the wet. Gently fold with a spatula until just combined. It’s okay if there are a few streaks—don’t overmix or you’ll lose the airiness. - Spoon and Bake (2 minutes prep, 9-11 minutes bake)
Spoon a heaping tablespoon of batter into each madeleine mold (no need to spread it out). The batter will fill in during baking. Bake for 9-11 minutes, until the edges are golden and the tops spring back when touched. - Cool and Finish (10 minutes)
Let the madeleines cool in the pan for 2 minutes, then gently loosen with a butter knife and transfer to a wire rack. Dust with powdered sugar while still slightly warm, or cool completely before glazing.
If you’re using a mini muffin tin, check for doneness at 8 minutes—tiny madeleines bake faster!
How do I know when they’re done? The madeleines should have a signature hump in the center (that’s a good thing!) and no wet batter on the toothpick. The aroma will fill your whole kitchen—bonus points if you have a cup of tea ready.
My Best Tips & Techniques for Perfect Rose Madeleines
Okay, here’s where I spill all the secrets I’ve learned from making these for five Valentine’s Days straight (and a couple of birthdays, and honestly, random Tuesdays):
- Don’t overmix the batter: As soon as the flour disappears, stop. Overmixing = tough madeleines. Ask me how I know.
- Room temp eggs are magic: They whip up fluffier. If you’re in a rush, pop them in warm water for a few minutes.
- Cool the butter before adding: Hot butter will scramble the eggs and ruin the texture. Learned this one the hard way.
- Generously butter the pan: Even with a nonstick pan, go heavy on the butter. These pastries stick if you slack off here. I use a pastry brush.
- Don’t skip the rest: If you have time, chill the filled pan in the fridge for 15 minutes before baking—this helps get that classic hump. But honestly, I skip this most weeknights and they’re still great.
- Glaze or sugar?: Both are good. If you go for glaze, wait until they’re fully cool so it sets nicely. For powdered sugar, I dust while warm so it melts in a little. Your call.
- Troubleshooting: If your madeleines are flat, it’s usually from overmixing or underbaking. If they stick, let them cool a bit longer before removing, or run a thin knife around the edges.
And my favorite trick: add just a pinch of salt to the glaze for a sweet-salty kick. It sounds weird but it’s addictive.
Ways to Mix Up Your Rose Madeleines
Once you’ve nailed the classic, you can get creative. I’ve tested every one of these, and they all work (yes, even the white chocolate one):
- Lemon-Rose Madeleines: Add zest from a whole lemon and swap half the rosewater for fresh lemon juice. The brightness is incredible.
- White Chocolate Dipped: Melt ½ cup (85g) white chocolate, dip half of each cooled madeleine, and sprinkle with edible rose petals or pink sprinkles. My nieces go wild for these.
- Raspberry Rose: Gently fold ½ cup (60g) fresh raspberries into the batter before baking. The tart berries play so well with the floral notes.
- Vegan Version: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and vegan butter. Texture is a bit less “springy” but the flavor is spot on.
- Gluten-Free: Sub in a 1:1 GF flour blend (I like Cup4Cup). Texture is slightly more delicate, so handle gently.
- Simple Rose Glaze: Whisk 1 cup (120g) powdered sugar with 1-2 tbsp milk and ½ tsp rosewater. Tint with a drop of pink food coloring for that Pinterest-worthy look.
If you want to go all out, sandwich a little whipped cream and jam between two madeleines for a “French whoopie pie” situation. I’ve done this for fancy brunches—plate disappears in minutes.
Serving Ideas & Storage Tips for Rose Madeleines
These madeleines are the definition of “treat yourself”—but they also make you look like a kitchen magician when company’s over.
- Serve them as-is with tea or coffee (I’m partial to a floral Earl Grey—it’s so good).
- For a Valentine’s Day brunch, layer on a cake stand with fresh berries and edible flowers.
- Top with a simple glaze and a sprinkle of dried rose petals for a super romantic vibe.
- Wrap a few in parchment, tie with ribbon, and you have the cutest edible gift ever.
- I’ve even crumbled day-old madeleines over vanilla ice cream for a fancy dessert in five seconds.
Storage:
- Room temp: Airtight container, up to 3 days. They’re best the day they’re made, but stay soft for a couple of days.
- Freezer: Freeze in a zip-top bag (with parchment between layers) for up to 2 months. Thaw at room temp or microwave for 10 seconds.
- Revive them: If they start to dry out, 10 seconds in the microwave or a quick toast in the oven brings them back. (Or see the ice cream tip above!)
Pro tip: If you’re making them ahead for a special occasion, glaze or sugar them right before serving so they look and taste fresh.
Nutritional Info & Health Benefits (No Guilt Here)
I’m not a nutritionist, but here’s what I know about these rose madeleines (per cookie, if you make 18):
| Nutrition | Per Madeleine |
|---|---|
| Calories | ~85 |
| Protein | 1.5g |
| Carbs | 10g |
| Fat | 4g |
| Sugar | 5g |
Why I feel good eating these: They use real butter, not a ton of sugar, and zero artificial flavorings—just pantry basics and a splash of rosewater. Plus, you get all the happy, cozy vibes of homemade pastries without feeling weighed down. And hey, if you add lemon zest or berries, there’s a bonus shot of vitamin C, right?
Compared to store-bought Valentine’s treats, these are fresher, more natural, and way more fun to eat. (And you get bragging rights.)
Final Thoughts: Bake Your Heart Out
So that’s my rose madeleines recipe—the one I turn to every Valentine’s Day (and honestly, any time I need a little mood boost). These are the pastries that make people say “wait, you made these?” and then immediately ask for seconds.
For me, baking these is about more than just dessert—it’s about slowing down, filling the house with that dreamy rose scent, and making something that feels special. I hope you love them as much as I do, and that they bring a little extra magic to your Valentine’s Day (or any random Tuesday you need a treat).
Make it your own! Try the raspberry version, glaze them pink, use orange blossom water instead of rose if that’s more your flavor. The best recipes are the ones you play with.
If you bake these rose madeleines, please let me know how they turn out! Drop a comment below, tag me on Instagram @yourhandle, or send me your questions if you hit a snag. I love hearing about your kitchen wins (and even your flops—I’ve had plenty!).
Happy baking! Hope your kitchen smells like a rose garden and your heart feels a little lighter.
FAQs About Rose Madeleines Recipe
Q: Can I use regular vanilla extract instead of rosewater?
A: You can, but you’ll miss that floral Valentine’s Day magic. If you’re not into rose, swap in a teaspoon of vanilla or even a splash of almond extract. Still delicious—just different vibes.
Q: My madeleines stuck to the pan—help?
A: Been there. Next time, really go heavy on the butter and dust with flour. Let them cool a couple minutes before unmolding, and run a thin knife around the edges. If you’re using a new pan, the first batch is always trickier.
Q: Can I make the batter ahead of time?
A: Yes! You can make the batter and keep it covered in the fridge for up to 24 hours. Some bakers swear this makes the humps even bigger. Just let it sit at room temp for 10 minutes before baking.
Q: What’s the best way to get that classic madeleine “hump”?
A: Chill the filled pan in the fridge for 10-15 minutes before baking. The sudden oven heat puffs up the center. But honestly, even without chilling, you’ll get a little hump if your batter isn’t overmixed.
Q: Can I make these gluten-free or dairy-free?
A: Absolutely! Swap in a 1:1 gluten-free blend for the flour, and use a dairy-free butter replacement (like Earth Balance). They’ll be a tad more delicate, but still tasty. Let them cool fully before removing from the pan if you go this route.
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Rose Madeleines
- Total Time: 25 minutes
- Yield: 18 madeleines 1x
Description
These soft, delicate French madeleines are infused with subtle rosewater for a romantic floral twist—perfect for Valentine’s Day or any special occasion. The batter comes together in one bowl and bakes up in under 45 minutes for an elegant treat that’s surprisingly easy.
Ingredients
- 1 cup all-purpose flour (120g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup unsalted butter (115g), melted and cooled
- 2 large eggs, room temperature
- 1 1/2 teaspoons rosewater
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: Zest from 1/2 lemon
- Powdered sugar for dusting or glaze for finishing
Instructions
- Preheat oven to 375°F (190°C). Generously butter madeleine pan and dust lightly with flour; tap out excess.
- In a medium bowl, beat eggs and granulated sugar with a hand mixer on high for 2-3 minutes until thick and pale.
- Stir in melted and cooled butter, rosewater, vanilla extract, and lemon zest (if using). Mix until just combined.
- In another bowl, whisk together flour, baking powder, and salt until no lumps remain.
- Gently fold dry ingredients into wet mixture with a spatula until just combined; do not overmix.
- Spoon a heaping tablespoon of batter into each madeleine mold.
- Bake for 9-11 minutes, until edges are golden and tops spring back when touched.
- Cool madeleines in pan for 2 minutes, then loosen with a butter knife and transfer to a wire rack.
- Dust with powdered sugar while warm or cool completely before glazing.
Notes
For best results, use room temperature eggs and cooled melted butter. Don’t overmix the batter to keep madeleines light and fluffy. Chill the filled pan for 10-15 minutes before baking for a classic hump. Madeleines are best the day they’re made but keep well in an airtight container for up to 3 days. You can freeze them for up to 2 months. Optional lemon zest adds brightness; edible rose petals or glaze make a beautiful finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 madeleine
- Calories: 85
- Sugar: 5
- Sodium: 40
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 10
- Fiber: 0.3
- Protein: 1.5
Keywords: rose madeleines, Valentine’s Day pastries, French cookies, floral dessert, easy madeleines, rosewater, romantic baking, tea cookies
