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Rose-Water Madeleines

Madeleines, miniature French sponge cakes, are unassertive pastries that benefit from additional flavoring. Rose water, popular in British tea cakes, works well these rich cakes.

  • Yield: Makes about 2 dozen

Photography: Sang An

Source: Martha Stewart Living, March 2001


  • 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons plus 2 tablespoons rose water
  • 8 tablespoons (1 stick) unsalted butter, melted and room temperature
  • Butter-flavored cooking spray


  1. In a medium bowl, sift together flour, baking powder, and salt; set aside.

  2. In the bowl of an electric mixer, beat eggs and sugar on medium speed until pale and foamy, 3 to 4 minutes. Beat in vanilla and 2 teaspoons rose water. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.

  3. Meanwhile, heat oven to 400 degrees; place rack in center. Coat two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes. Reduce heat to 375 degrees. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out madeleines onto a cooling rack. Drizzle with remaining 2 tablespoons rose water. Let madeleines cool scallop side up to avoid any creases or lines from rack. Repeat with remaining batter.

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