Rose & Honey Brown Butter Madeleines
The flavor of rose has always been tied to something greater—especially to my grandmother. Every time I stepped into her house, I was met with her scent, and there was always rose in the air. No matter what cake sat waiting on the counter, or whatever she pulled fresh from the oven, it was always wrapped in spices and in that quiet veil of rose. It was the scent of her presence, her warmth, her kind heart.
It’s funny how those scents stitched themselves to my childhood. Even today, I can close my eyes and find myself back in her home, with rose always lingering, always dominating, always staying with me. This recipe was born from that memory—from those small bites of cake that carried the taste of her house.
So here it is: Rose and Honey Barometer Madeleines, a little cake that holds the essence of my childhood, like a moment in time with my grandmother.
Ingredients (makes 16–20 madeleines)
Ingredients
⅔ cup (150 g) unsalted butter
2 large eggs, at room temperature
¼ cup (50 g) granulated sugar
¾ cup + 1 tbsp (100 g) all-purpose flour, sifted
1 tsp baking powder
pinch of sea salt
½ tsp sweet spice mix (or ¼ tsp cinnamon + ¼ tsp cardamom), optional
3 tbsp (65 g) honey
½ tsp rose water (see note)
Icing sugar, sifted, for dusting
Rose petals, for garnish (optional)
Method
1. Preheat the oven
Heat your oven to 170°C (340°F).
2. Prepare the tins
Brush your madeleine tray (standard 16-hole; mine made closer to 20 with smaller moulds) with melted butter, making sure to coat the ridges well. Lightly dust with flour, tapping out any excess. Set aside.
3. Brown the butter
In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty, about 5–7 minutes. Remove from the heat and let it cool slightly.
4. Blend eggs and sugar
In a food processor, add the eggs and granulated sugar. Blitz until pale, frothy, and well combined.
5. Add dry ingredients and flavourings
Tip in the sifted flour, baking powder, salt, and spice mix (if using). Add the honey and rose water. Blitz again until just combined.
6. Incorporate the brown butter
With the processor running, slowly pour in the cooled brown butter. Blitz until the batter is smooth and glossy.
7. Fill and bake
Spoon or pipe the batter into the moulds, filling each about two-thirds to three-quarters full. Bake for 10–12 minutes, or until puffed with lightly golden edges.
8. Cool and finish
Allow the madeleines to cool for a few minutes before gently easing them out of the tray. Once cooled completely, dust with icing sugar and decorate with rose petals.
To Serve
Enjoy these madeleines warm with tea or coffee. Their crisp edges and tender, perfumed crumb are at their best on the day they’re baked—though they’ll keep for a day or two in an airtight container.
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Baker’s Note on Rose Water
Not all rose waters are created equal: some are delicate, others intensely perfumed. Start with ½ teaspoon, taste the batter if you’d like, and adjust to suit your brand. If yours is on the stronger side, a few drops may be enough; if lighter, you might want a little more. The goal is a gentle floral backdrop, not an overpowering note.
