Madeleines are one of my favorite things! Not only are they delicious and pretty, but they are so easy to make! Today I want to answer a few questions you may have about making your own Madeleines and share my favorite rosewater and almond flavored Madeleine recipe with you!
What Are Madeleines?
Madeleines are delicious, buttery sponge cakes. They are baked in shell molds which gives them the distinctively pretty shapes. Originally from France, Madeleines can be found in bakeries or specialty shops. Of course, homemade ones are the best so I encourage you to try making your own. They really aren’t that difficult to make at all.
Where to Buy Madeleine Pans
The recipe that I’m sharing, uses simple ingredients that you probably already have on hand. However, you will need a Madeleine pan to make the pretty shell pattern. I bought mine at my local TJMaxx store for less than $10.00. If you prefer, they are also for sale on Amazon here. It’s definitely worth the investment!
You will also need rose water. If you don’t already have some, you can easily buy in on amazon here. I use Cortas Rose Water all the time for my baking and even beauty products and it’s always worked wonderfully!
How to Serve Madeleines
These lovely cakes are perfect with a cup of tea or coffee any day of the week, or for special occasions on an elegant party dessert table. I left them plain one this particular day but you can dip them in melted chocolate, sprinkle them with powdered sugar, or even colored sugar! I love how versatile they are!
Madeleines and rose petals complement each other so well! I mean, these little cakes are gorgeous on their own, but the pale pink petals give them an extra touch of elegance, don’t they! I almost always want to display them surrounded by rose petals.
Not a fan of rosewater like the recipe I’m sharing? The rosewater and almond extract can be substituted for other flavorings like vanilla or lemon extract. Madeleines taste lovely with many other flavors. Try your favorite in substitute of the almond extract and rosewater in this recipe to make a different kind. Some flavors that I have tried and love are: Lemon, vanilla, chocolate, raspberry, lavender, and mint to name a few. Mix and match and experiment to come up with your own!
Tips for Baking:
- Don’t overcook them! Dry madeleines don’t taste as good so be sure to check on them and adjust your cooking time as needed. (Of course, if you do accidentally overcook them, they are still yummy dunked in tea or coffee. )
- Use butter to oil the pans and not cooking spray. The butter gives them a lovely golden color and a crispy shell.
- Be careful not to overfill the pans. I fill them about 3/4 full, or till the batter doesn’t quite reach the edge of the mold.
Rosewater and Almond Madeleine Recipe
- 1 1/2 tablespoons melted butter, to grease the pans
- 3 large eggs
- 2/3 cup sugar
- 1 teaspoon rose water
- 1/4 teaspoon almond extract
- 1/2 cup (1 stick) salted butter, melted and cooled
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Preheat oven to 375°F. Using a pastry brush, brush melted butter in madeleine pan and dust with flour if desired.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, sugar, rose water and almond extract on medium speed for 3 minutes, or until light yellow and fluffy. Add the melted butter and mix. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Stir into batter with a rubber spatula.
- With a spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for about 10 minutes, until they spring back when pressed. Tap the madeleines out onto parchment paper and allow to cool.
- Dust with confectioners’ sugar, or dunk in melted chocolate, if desired.