Rosebud Madeleine Recipe

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Nigella's Rosebud Madeleines (from HOW TO BE A DOMESTIC GODDESS) are tiny, bite-sized sponge biscuits that are flavoured with rosewater. The batter makes 48 mini-madeleines, using one 5ml teaspoon batter for each madeleine. If you have a madeleine tin with more regular-sized indentations then you are likely to get 12 to 16 sponges and will need to allow for a longer baking time.

The quantities of ingredients in the recipe are in similar ratios to most madeleine recipes, though some recipes add baking powder. In Nigella's recipe the eggs are whisked until thick and moussey and the remaining ingredients are folded in, similar to a genoise cake. The air whisked into the eggs causes the madeleines to rise. Rosewater can vary in strength so you may need to adjust the quatity according to the strength of your rosewater and personal taste. The madeleines are best served warm from the oven, but you can make the batter up to 12 hours ahead and keep it in the fridge. Remove the batter from the fridge about 30 minutes before baking the madeleines.