Rose and Pistachio Madeleines

Rose and Pistachio Medeleines
  • 12 servings
  • 20 mins to prepare
Print This


  • For the madeleines
  • 75g caster sugar
  • 2 eggs
  • 1 tsp rose extract
  • 75g self raising flour
  • 75g butter, melted
  • A little melted butter to grease
  • To decorate
  • 100g icing sugar
  • 1 tsp rose extract
  • Pink food colouring
  • 1 tbsp pistachio nuts, finely chopped



  1. Pre-heat the oven to 160°C (fan)/ 180°C/gas mark 4.
  2. To make the madeleines, whisk the sugar and eggs in a bowl. Add the rose extract, flour and melted butter and mix well.
  3. Lightly brush a 12 mould madeleine tin with melted butter. Divide the mix between the madeleine moulds and bake in a pre-heated oven for 10 minutes or until lightly golden in colour.
  4. Remove and allow to cool in the tin completely. Once cooled, remove and place on a cooling rack.
  5. To decorate, place the icing sugar into a bowl, add one tablespoon of boiling water and mix well. Add the rose extract and a few drops of pink food colouring, mix well.
  6. Dip each madeleine into the icing then decorate with chopped pistachio nuts.
  7. Allow the icing to set before placing onto a serving platter to enjoy.