Rose Water Madeleines with Candied Rose Petals

13 tablespoons all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

3 large eggs

1 cup granulated sugar

1 teaspoon pure vanilla extract

8 tablespoons unsalted butter, melted and room temperature

1 tablespoon rose water

3 tablespoons sanding sugar (large grain sugar that sparkles)

Pink powdered food color, any shade

Butter-flavored cooking spray

Candied Rose Petals


In a medium bowl, sift together the flour, baking powder, and salt.

In electric mixer, beat eggs and 1/2 cup granulated sugar on medium until light, 3 to 4 minutes. Beat in vanilla. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.

Pre-heat oven to 425 degrees F; place rack in center of oven. Spray two scallop-shell pans with cooking spray. Fill molds three-quarters full. Bake 5 minutes. Reduce heat to 400 degrees F. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines onto a cooling rack. Allow madeleines to cool scallop side up to avoid any creases cooling rack. Repeat with remaining batter.

Make rose-water syrup by combining remaining 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2 to 3 minutes to combine. Set aside to cool. When cool, stir in rose water. Set aside.

Place sanding sugar in a small bowl. Use a toothpick to add small amounts of powdered food color to sanding sugar, stirring until you get desired shade of pink.

Use a small brush to “paint” the sugar on the edges of the madeleines one at a time; dip brush into rose-water syrup, and paint the rim of each madeleine. Sprinkle sanding sugar over damp edges. Repeat on remaining madeleines. Arrange madelaeines on platter and sprinkle candied rose petals around the madeleines.

 Candied Rose Petals 2 large egg whites
1/2 cup sugar
Petals from 2 organic roses

Whisk egg whites in small bowl until foamy. Using pastry brush, brush each rose petal on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.