• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Brown Butter Madeleines with Rose Glaze

February 8, 2018 By Lokness 7 Comments

These Brown Butter Madeleines with Rose Glaze are excellent as dessert for Valentine’s Day! They are little soft cake with a buttery taste and a hint of nuttiness (from the brown butter). Combine with the sweet and aromatic rose glaze, they are perfectly balanced and totally irresistible! 

I’m still recovering from the flu. Unfortunately, I got Bryan sick too. We had been stuck at home for the past week. It sucks! We are doing much better, but the nasty cough just wouldn’t go away. We had been avoiding desserts or sweets to prevent any cough. Since Valentine’s Day is next week, a little sweet treat no doubt is a must!

This recipe is adapted from Dorie Greenspan. Her vanilla-brown butter madeleines are really excellent! But I want something a little special for Valentine’s Day. The only appropriate way is to dress madeleines up with rose!

If you have worked with rose extract or water before, you must know that rose extract is STRONG and tricky to get it right. Too much is like eating perfume. Too little can be too mild. My first idea was to add the extract into the madeleine batter. However, that didn’t work so well. The rose extract took over all the flavors in the madeleine, and the classic madeleine buttery flavor was no where to be found. Pretty disappointing. So this time, I kept the madeleines as they are. Instead of going with the traditional lemon zest madeleines, I kept Dorie’s brown butter. The nutty and almost savory flavor is very nice in the madeleines. Unlike the lemon zest, brown butter wouldn’t compete with the rose flavor. The madeleines came out perfectly puffed and golden brown. Then I made a glaze with rose extract and dipped in the madeleines. The flavors were spotted on! The little cakes were buttery with a hint of nuttiness from the brown butter. Then you get the aromatic rose flavor, subtle but present. I can’t ask for a better outcome! They are excellent as dessert or afternoon snack.

One thing to keep in mind. The madeleine batter needs to be chilled for about 2 – 3 hours in the fridge in the mold. What I like to do is made the batter before I started cooking dinner. Preheat the oven while eating dinner, and bake right after dinner. Let the goodies to cool slightly and dip into glaze. They are ready to be served!

Enjoy! And have a sweet Valentine’s Day with your loved one!

Print Pin
5 from 2 votes

Brown Butter Madeleines with Rose Glaze

Course Afternoon Tea, Dessert
Cuisine French
Keyword afternoon tea, baking, brown butter, dessert, madeleine, rose
Servings 12 madeleines
Author Lokness

Ingredients

  • 7½ tablespoons unsalted butter (106 grams, cut into cubes), plus ½ tablespoon for the pan
  • 2/3 cup all-purpose flour (91 grams), plus more for the pan
  • ¾ teaspoon baking powder
  • 1/3 cup sugar (67 grams)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¼ teaspoon kosher salt
  • 1 tablespoon honey
  • 1 tablespoon milk

Rose Glaze:

  • ¾ cup powdered sugar
  • 1 teaspoon milk
  • 1 - 2 tablespoons drinking water
  • ½ teaspoon rose extract
  • Pink food coloring (optional)

Instructions

  • Brush or rub the madeleine pan with a thin layer of ½ tablespoon softened butter. Dust with flour and tap out extra flour. Set aside.
  • In a medium bowl, whisk together the flour and baking powder. Set aside.
  • In a light-colored small pot over medium heat, melt the butter, stirring occasionally. Once the butter has melted, it will start to bubble and foam, stirring occasionally. Soon you will see the milk solids (white spots) at the bottom of the pan. Keep stirring. The butter and the milk solids will start to turn brown. It has a nutty aroma. Keep a close eye on the milk solids until they are just dark brown, but not black. The butter should be amber in color. Carefully transfer the butter to a small heatproof bowl. Measure out 6 tablespoons for use. Set aside and let it cool.
  • In a large mixing bowl, add sugar and eggs. Whisk vigorously for 1 minute. Add vanilla extract, salt and honey. Whisk until combined. Add flour and gently blend everything together. Finally, gently fold in the brown butter (6 tablespoons) a little at a time. Stir in the milk.
  • Fill the molds until almost all the way up to the edge. Use the back of a spoon to smooth the surface. Transfer to the fridge and chill for 2 – 3 hours.
  • Preheat the oven to 400˚F (204˚C). Place a large baking sheet in the oven while heating up. Carefully place the madeleine pan on the hot baking sheet. Bake for 10 – 12 minutes or until the madeleines are puffed and browned around the edges. The madeleines should spring back when pressed lightly in center. Remove from oven and tap out the madeleines. If needed, use a knife to help. Let them cool slightly before dipping in glaze.
  • For the glaze, in a medium bowl, add powdered sugar. Add the milk and 1 tablespoon water. Whisk until smooth. Add more water if the frosting is too thick. Add the rose extract and food coloring (if using), whisk again. Dipped the madeleines head in to get 1/3 covered. Lay them on a parchment paper to set, about 20 minutes. Serve as soon as possible.

Notes

  1. The rose extract I used is from Stay Kay White and I got it from Amazon. You can also use rose water.
  2. I got the mold from Amazon. Even though it is a non stick pan, but I still grease my pan with butter and floured it. Just to be safe!
  3. The batter can be made 2 days ahead. Cover the batter with a plastic wrap by pressing down to the surface. Chill in the fridge until ready to use.
  4. Madeleines do not store well at room temperature. It is best to enjoy within the same day. But you can freeze them. First, wrap them in plastic wrap individually. Then freeze. Thaw overnight in the fridge and reheat in 350˚F (177˚C) oven for a few minutes.
(Adapted from Dorie’s Cookies)

SaveSave

Filed Under: Cook, Dessert/Sweet Tagged With: baking, brown butter, cake, cookies, dorie greenspan, french, madeleine, rose, sweets, valentine's day

Previous Post: « Mushroom Pancetta Pasta
Next Post: Homemade Sesame Glutinous Rice Dumplings (Tang Yuan) »

Reader Interactions

Comments

  1. Greta says

    February 8, 2018 at 1:32 pm

    I love the pictures – and these Madeleines look delicious!

    Reply
    • Lokness says

      February 9, 2018 at 4:24 pm

      Thank you very much Greta! They really were fantastic, especially when they are still a bit warm! YUM!

      Reply
  2. Monica says

    February 12, 2018 at 9:43 am

    Okay, your madeleines are so perfect, they almost look fake! : ) I totally mean that in the most complimentary way! They look amazing and sound just delicious. Love the balance you were able to strike with the rose. And I do love a fresh, warm madeleine. So simple yet so heavenly. I might need to buy a madeleine pan at some point! Have a lovely V-day!

    Reply
  3. Samantha Paul says

    February 13, 2018 at 2:06 am

    5 stars
    Hello lokness….! I am also read your post and I really enjoyed your recipe, these brown butter madeleines….looks sooo good and beautiful…..i will try to making this in some few days….Thanks for sharing……!

    Reply
  4. Kylie says

    February 22, 2018 at 1:50 am

    5 stars
    Oh no!! I hope you feel better soon! 🌷

    Such an adorable idea to make rose glaze, especially because the madeleines look like perfect little rose petals!

    Definitely trying this!! Xx

    Reply
  5. Shannon @ Love At First Bento says

    March 23, 2018 at 12:20 pm

    These are absolutely gorgeous Lok – probably the prettiest madeleines I’ve ever seen! Your photos are just breathtaking as well. This is totally tempting me to go buy a mold right now, they look too delicious to pass up 😀

    Reply

Trackbacks

  1. Brown Butter Madeleines with Rose Glaze - Yum Goggle says:
    February 10, 2018 at 2:00 pm

    […] GET THE RECIPE […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in San Francisco Bay Area. Grew up in Hong Kong & lived in Los Angeles for years. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never Miss a New Recipe!

Sign up to receive notifications of new posts by email. No spam!

Popular Posts

  • Magnolia Bakery Banana Pudding (From Scratch) Magnolia Bakery Banana Pudding (From Scratch) #magnoliabakery #copycatrecipe #banana #pudding #bananapudding #partyfood #nilawafer #dessert #dessertrecipe | The Missing Lokness Magnolia Bakery Banana Pudding (From Scratch)
  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake
  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Sangchu Geotjeori (Korean Lettuce Salad)
  • Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness Mendocino Farms Curried Couscous with Roasted Cauliflower

missinglokness

Growing up, my mom bought us Sara Lee pound cake. Growing up, my mom bought us Sara Lee pound cake. It’s one of my favorite things to eat for breakfast. I always dream of making my own. With the tips of @sohlae, I finally did it! I made a Lemon Earl Grey Pound Cake. It was moist, buttery w/ a subtle flavors of lemon & earl grey.🍋🌱 Pure satisfaction!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/02/25/lemon-earl-grey-pound-cake/
Happy Lunar New Year! 新年快樂! Other than “ Happy Lunar New Year! 新年快樂! Other than “恭喜發財 Gong Hei Fat Choy” (wishing you wealth and prosperity), the other new year greeting that Bryan loves to say is “大吉大利 Dai Gut Dai Lei” (good luck and may things go smoothly).

In Chinese culture, mandarin oranges are often present during Lunar New Year. The pronunciation of the word “桔” (mandarin orange) sounds very similar to the word “吉” (luck), so mandarin orange is a fruit that brings in luck & prosperity. My grandma always have multiple plates full of mandarins in her house.

In this year of ox, I wish you all good health, good fortune, happiness & have a sweet year like these sweet mandarins! 🍊🐮🧧
If I’m going to start the day with a sandwich, t If I’m going to start the day with a sandwich, this is the one! Spam & Egg Sandwiches. Runny egg yolk, savory spam, fresh arugula, slightly spicy chili sauce mayo, & toasted sweet brioche bun. YES, I can have this every day!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/02/04/spam-and-egg-sandwiches/
Remember the blood orange sorbet last week? Top it Remember the blood orange sorbet last week? Top it off with some sparkling rosé, we got a mimosa! I love the contrast of sweet, tart & bitter. Either for brunch, happy hour or after dinner, this cocktail is fun, pretty & irresistible! (Special thank you to @kakaout for the brut rosé!)
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/01/27/blood-orange-sorbet-mimosas/
Yesterday was a good day, and I’m still feeling Yesterday was a good day, and I’m still feeling the hangover from it. To continue w/ the happy mood, I’m sharing a sunshine kind of recipe, Blood Orange Sorbet.🍊 Tart, little sweet & a hint of floral. This pink sorbet is crazy easy to make that you just whisk everything together & pour into the machine. Easy breezy!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/01/21/blood-orange-sorbet/
Bryan & I have been dreaming about these chicken t Bryan & I have been dreaming about these chicken tenders from Sesame Grill @sesamegrill_626 for a few days. These tenders are unlike any we had before. Crunchy crust, yet delicate & not too heavy. The meat is super juicy & soft. Very simple food, but really well executed! Sesame Grill was original a fine dining restaurant, they redid their menu because of the pandemic & started to sell tenders only. And that got really popular! Incredible story & hope they’ll continue do well. If you’re ever in the area, definitely check them out.
.
.
🌟 Sesame Grill
  ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
📍 308 E Huntington Dr Arcadia, CA 91006
Char Siu with Rice (叉燒飯) is a dish that I ca Char Siu with Rice (叉燒飯) is a dish that I can never get enough. Since I didn’t live close to a Chinese restaurant for a long time, I have been making my own for years. This week, I finally reshot the photos & gave a quick update for the recipe. Juicy & tender pork coated in a slightly sweet BBQ sauce, then top them over some hot steamed rice with a sweet soy sauce. Every bite is so satisfying!
.
.
Search “BBQ pork” on my blog for the recipe! #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2014/04/23/cantonese-style-bbq-pork-over-rice/
2020 is finally over!🥳 What a crazy year! No do 2020 is finally over!🥳 What a crazy year! No doubt it’s going to down to be one of the most memorable years. Although it has been tough, I hope you get to have some amazing food. Here are the TOP recipes on the blog this year. Fusion dishes are very popular, like sushi bake, miso udon, & banana butter mochi. Then there are sweet potato pudding, lemon cake & lobster mac and cheese. Not only they’re all comfort food, they’re very easy to make. Swipe to the end to see my personal favorite recipe of the year! Thank you so much for all the support this year! I’m looking forward to sharing more tasty recipes in a much better 2021!
.
Happy New Year! Stay healthy & safe!❤️
.
.
Go to my blog for the top ranking & direct links! ⬆️ #ontheblog #TheMissingLokness
Load More... Follow on Instagram

Copyright © 2021 · The Missing Lokness · Privacy Policy