Irresistibly Light Raspberry Rose Water Madeleines to Delight
These Raspberry Rose Water Madeleines are light, floral treats that transform desserts into exquisite delights.
Equipment
- Madeleine pan
Ingredients
For the Batter
- 1 cup All-purpose flour Swap with gluten-free flour if needed
- 1/2 cup Granulated sugar Coconut sugar is a great alternative
- 1 teaspoon Baking powder
- 1/2 cup Unsalted butter Melted coconut oil can be used for a dairy-free version
- 2 large Eggs Use room temperature eggs for better mixing
- 1 tablespoon Rose water Essential for the flavor
- 1 cup Fresh raspberries Frozen can be used if fresh aren't available
- 1 cup Powdered sugar Required for creating the glaze
- 1 tablespoon Lemon zest Freshly grated is preferred
For the Glaze
- 1 cup Powdered sugar Adjust quantity for desired sweetness
- 1 tablespoon Rose water Essential for the glaze flavor
Instructions
Baking
- Preheat the oven to 375°F (190°C) and prepare madeleine pans with butter and flour.
- Whisk the flour and baking powder in a bowl until combined.
- Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Gently mix in the rose water, then fold in the raspberries.
- Combine the flour mixture with wet ingredients, folding in the lemon zest.
- Spoon the batter into prepared madeleine molds, filling each about 2/3 full.
- Bake for 10-12 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for a few minutes and then transfer to a wire rack.
- Prepare the glaze by mixing powdered sugar and rose water to desired consistency.
- Glaze each madeleine and allow to set before serving.
Notes
Ensure ingredients are at room temperature for better mixing. Store in an airtight container for up to 3 days.