Homemade Madeleines with Rosewater and Cardamom

There is something so delicate, dainty and special about homemade Madeleines. These little french cakes are not only delicious and buttery, but they are also pretty easy to make. I’ve always enjoyed them with classic flavours like vanilla and chocolate dusted with a bit of icing sugar, This time around, I decided to give a them little makeover and use some of my most favourite flavours. Rosewater and cardamom.

Typically one would brown the butter for that rich buttery taste, but in this case we want the rosewater to shine through in these homemade madeleines. It also means we skip the browning step making the recipe as simple as ever.

It is winter where I live and I’m counting days until spring. I created this setup to resemble spring in my own kitchen. That is the best part about the job I do. I can recreate seasons and scenes right in my studio and kitchen. Who doesn’t like to have spring all year round?

Dont forget to check out these Caramilk and Strawberry Madeleines is you love these adorable cookies.

The molds for making these Madeleines effortlessly can be found here

Homemade Madeleines with Rosewater and Cardamom
Makes 18

3 eggs
1/2 cup caster sugar
1/2 tsp rosewater
3/4 cup plain flour
1/4 tsp baking powder
1/2 tsp cardamom powder
60g unsalted butter, melted and cooled
100 g white chocolate, melted
pink gel food colouring

Preheat oven to 200°C. Grease well, a 12-hole madeleine baking pan.
Place eggs , sugar , rosewater into a large bowl. Using an electric mixer, beat until thick, pale and doubled in volume. Gently fold in flour , baking powder, cardamom powder and butter using a metal spoon. Cover bowl with clingfilm and place in the fridge for 30 mins.

Place tablespoons of mixture into prepared madeleine moulds. Bake for 15-20 minutes or until golden and cakes spring back when pressed in the centre. Cool slightly before removing from moulds. Place on a wire rack to cool completely.

Colour the white chocolate with 2 drops of pink food colouring. Pipe (or spoon) small amount of melted white chocolate into a clean mold, gently place half the quantity of madeleines on the chocolate. Add 2 more drops of food colour to the chocolate (if starting to solidify, warm to melt again). Repeat with remaining madeleines. Place pan in freezer to set. About 25 mins. ⁣
remove from freezer. Madeleines should easily come off the pan. Store in an air tight container in room temperature.