Rose Madeleine

It’s so easy to enhance a Madeleine. I mean a plain Madeleine is perfect as is, so really anything is just icing on the cake. These Rose Madeleine are just that. A nice glaze with a hint of rose thanks to Rose Water, and a few delicate slivers of rose perfect this easy adaptation.

I have a whole post on making the Madeleine, but here is the recipe just in case you need it for reference. For more in depth direction for making these check out the “mad about madeleine” post

So here’s the recipe:
1 stick butter – melted and browned
2 tsp vanilla extract
Zest of a lemon or orange
1 cup all purpose flour
1.25 teaspoons baking powder
.25 teaspoon salt
3 eggs
3/4 cup sugar

To make the icing:
1/2 cup confectioners sugar
2 tablespoons water
1/2 tsp rose water

It might be tempting to use entirely Rose Water to make the glaze, but you really must resist. Rose Water is actually pretty strong – flavor wise – so use it sparingly. If you use too much, you move into soap territory.

Simply dip the Madeleine into the glaze, while it’s still wet cut a few slivers off a rose petal and allow them to fall where they may.

There is a Lady of Shallot rose in the garden border that was just amazing. I chose this one to use to decorate, but you could easily use a much deeper red rose to a very dramatic effect.

I have so many ideas for Madeleine and just feel like even though these are small changes they make a big impact flavor wise. What do you think?

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