Rose Rosé Madeleines

Step 1

Place your madeleine pan(s) in the freezer to chill while you prepare the batter. This batch makes 16-18 madeleines so you either need 2 pans or to bake the madeleines in 2 batches. Freezing the pan helps the madeleines puff up more when they bake and creates that signature humpback.

Step 2

Combine the dried rose petals and granulated sugar in a food processor and pulse until the rose petals are finely ground. If you don't have a food processor, you can use a kitchen knife to finely chop the rose petals, then mix them in with the sugar. Transfer to a small bowl and set aside. Now, since you have the food processor out, mix the rose petals and granulated sugar for the glaze recipe. Pulse until the rose petals are a medium grind, not as finely as the above, so they look more dramatic as the decoration on the glaze. Transfer to a small bowl and set aside to reserve for the glaze.

Step 3

Place the eggs in a bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed, adding the first sugar rose mixture a little at a time, until all of the sugar is incorporated. Turn the mixer to high and whisk until the eggs have doubled in volume, 3 to 5 minutes.

Step 4

Whisk together the flour, baking powder and salt. Set aside.

Step 5

Remove the bowl from the stand mixer and stir in the vanilla, rose extract and rosé, followed by the dry ingredients. Cover the bowl and allow to rest for at least 30 minutes and up to an hour.

Step 6

Meanwhile, melt the butter in a small saucepan over medium heat. Set aside 2 tablespoons to grease the madeleine pan(s). Allow the butter to cool for 20-30 minutes.

Step 7

Stir in the melted and cooled butter stirring until smooth. Cover the batter and allow to rest for an additional 30 minutes or up to an hour.

Step 8

Preheat oven to 400° F. In 2 madeleine molds, brush 16 shell indentations with the remaining 2 tablespoons melted butter. Using about 1 1/2 tablespoons, fill each indentation in the molds three-quarters full with batter.

Step 9

Bake until deep golden brown, about 8 to 10 minutes. Remove from the oven, allow to cool for about 3-5 minutes, and then tip them out onto a cooling rack.

Step 10

While the madeleines are cooling, whisk together the powdered sugar and rosé. Whisk until a smooth, slightly runny consistency is reached. The glaze should slowly run off the whisk in a smooth ribbon.

Step 11

Using a pastry brush, lightly glaze the tops of the madeleines and diagonally dip the corners into the reserved ground rose sugar mixture to stick. Leave on a cooling rack until the glaze has set, at least 20-30 minutes.