Cardamom Rosewater Madeleines
Cardamom Rosewater Madeleines
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon rosewater
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar, for dusting
- butter, for greasing molds, as needed
- all-purpose flour, for dusting molds, as needed
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and ground cardamom. Set aside.
⏱️ 3 min
- 2
In a separate large bowl, whisk the eggs until light and frothy, about 2-3 minutes. Gradually whisk in the cooled melted butter, rosewater, and vanilla extract until well combined.
⏱️ 5 min
- 3
Add the dry ingredients to the wet ingredients in three additions, folding gently with a spatula after each addition until just combined. Be careful not to overmix.
⏱️ 4 min
- 4
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably overnight. This chilling step is crucial for developing the madeleines' characteristic hump.
- 5
Preheat your oven to 375°F (190°C). Generously butter and flour your madeleine molds, tapping out any excess flour. This prevents sticking and helps create a crisp exterior.
⏱️ 5 min•🌡️ 375
- 6
Spoon about 1 tablespoon of chilled batter into each mold. Do not overfill; the batter will spread and rise.
⏱️ 3 min
- 7
Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have developed a prominent hump in the center. Baking time may vary slightly depending on your oven.
⏱️ 12 min•🌡️ 375
- 8
Carefully remove the madeleines from the molds immediately after baking and transfer them to a wire rack to cool completely.
- 9
Once cooled, dust the madeleines with confectioners' sugar before serving.
Kitchen Tools
Nutrition Facts (per serving)
Cardamom Rosewater Madeleines
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon rosewater
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar, for dusting
- butter, for greasing molds, as needed
- all-purpose flour, for dusting molds, as needed
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and ground cardamom. Set aside.
⏱️ 3 min - 2
In a separate large bowl, whisk the eggs until light and frothy, about 2-3 minutes. Gradually whisk in the cooled melted butter, rosewater, and vanilla extract until well combined.
⏱️ 5 min - 3
Add the dry ingredients to the wet ingredients in three additions, folding gently with a spatula after each addition until just combined. Be careful not to overmix.
⏱️ 4 min - 4
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably overnight. This chilling step is crucial for developing the madeleines' characteristic hump.
- 5
Preheat your oven to 375°F (190°C). Generously butter and flour your madeleine molds, tapping out any excess flour. This prevents sticking and helps create a crisp exterior.
⏱️ 5 min•🌡️ 375 - 6
Spoon about 1 tablespoon of chilled batter into each mold. Do not overfill; the batter will spread and rise.
⏱️ 3 min - 7
Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have developed a prominent hump in the center. Baking time may vary slightly depending on your oven.
⏱️ 12 min•🌡️ 375 - 8
Carefully remove the madeleines from the molds immediately after baking and transfer them to a wire rack to cool completely.
- 9
Once cooled, dust the madeleines with confectioners' sugar before serving.