We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

Madeleines

  • Total Time

    38m
    • Prep Time

      30m
    • Bake Time

      8m
  • Serves

    12


This recipe makes lovely, light, rose water flavoured cakes. We have made pretty pink ones but you can use other pastel colours of your choice. You will need Madeleine cake moulds for this recipe.

Method

  1. Preheat the oven to 190°C (fan 170°C, gas mark 5). Use some of the melted butter to grease 12 Madeleine mould tins. Measure 50ml of the remaining melted butter and set aside to cool.

    • 60g Butter (unsalted) (melted )
  2. Whisk the egg and caster sugar until the mixture is very thick and mousse-like, and the beaters when lifted out of the batter leave a clear trail.

    • 1 Egg(s) (free range) (large )
    • 50g Unrefined Golden Caster Sugar (We use Billington's)
  3. Sift the flour into the egg mixture and fold gently. Then fold in the orange zest and rose water and the cooled melted butter.

    • 50g Plain White Flour (We use Allinson)
    • 1 Orange(s) (finely grated zest )
    • ½ tsp Rose Water (We use Nielsen Massey)
  4. Fill each Madeleine mould with the mixture and bake for 7-8 minutes. Turn out onto a cooling rack.

  5. Sieve the icing sugar into a small bowl and add 2 teaspoons of boiling water, stir into a smooth icing. Add a few drops of pink food colouring and stir until a pale pink is achieved. Spoon the icing over the Madeleines for an even but not too thick covering.

    • 100g Icing Sugar (We use Silver Spoon)
    • 2 tsp Water (boiling )

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close