Nothing says 'I love you' like homemade sweet treats. These Madeleines combine the buttery goodness of a traditional French sponge with the heady notes of rose and citrus. Make them with love and share with someone special.
Madeleines are a classic French staple and there have been many reincarnations. Millie Simpson has chosen to combine the old and the new in this recipe by using a traditional pine honey for sweetness and zesting it up with a seasonal blood orange glaze.
About this recipe
Preparation Time20 Minutes
Cooking Time12 – 15 Minutes
Rose & Honey Madeleines with a Blood Orange Glaze
For the madeleines
100g unsalted butter, plus a little more for greasing
1 tbsp. good quality honey (pine honey, if possible)
1 tsp. rose water
100g caster sugar
100g plain flour
3/4 tsp. baking powder
For the icing
2 blood oranges, juiced
2 tbsp. rose water
200g icing sugar
1 blood orange, zested
Add the butter to a pan and melt slowly over a low heat.
Add the honey and the rosewater to the melted butter and mix well to combine.
In a large bowl, whisk together the eggs and caster sugar until they are pale and fluffy.
Gradually whisk in the melted butter mixture until fully combined.
In another bowl, combine the plain flour and baking powder. Make sure to whisk together to distribute the baking powder evenly.
Gently fold this through the egg mixture until combined - be careful not to over mix.
Once fully incorporated, place some cling film over the bowl and place in the fridge for an hour or so (this mixture can also be left overnight).
To prepare the mould, simply brush with a little melted butter and lightly dust with plain flour. Dust away the excess flour and set the tray in the fridge until ready to use (to speed this process up, the tray can be placed in the freezer for 15 minutes).
Preheat the oven to 160C.
When ready, remove your batter and prepared tray from the fridge and spoon the mixture into the moulds. Be careful not to overfill the moulds.
Place the tray in the oven and bake for 12-15 minutes until they have puffed up in the middle and have a slight crust round the edges.
Once baked, remove from the oven and allow to cool whilst preparing the glaze.
Juice the 2 blood oranges into a bowl and add the rosewater and icing sugar. Stir until you have a thin, pink paste and all the icing sugar has dissolved.
Turn the madeleines out of the tin and dress with the glaze.
Lay out lovingly, dressed with the zest of the blood orange and rose petals. Alternatively you can box them up tightly and give them as a gift, but don't wait too long as they are best served fresh.