Raspberry and Rose Madeleines (Ispahan Madeleines)

by thomandaimee

Can we just make it clear that although the madeleines pictured above are really pretty looking, we didn’t like the taste of it at all? The partnership between rosewater and raspberries is not unknown. This harmony of flavours has been made famous by the Master Pierre Hérme’s Ispahan macaron dessert. Being fans of this combination, we were quite excited to get these lovely madeleines out. Imagine our disappointment when all the madeleines tasted of were bland cake and powerful hit of rose.

Perhaps we got something wrong (again): the raspberries could have brought in too much moisture, the rosewater was too strong, the oven was too hot. This issue gave us a plenty of firsts. Never in history have both of us wanted to throw our bakes away immediately after tasting it. Yes, it was that bad.

If anyone could try the recipe and let us know if it turned out okay, we would love to know where we did wrong…

Raspberry and Rose Madeleines (Ispahan Madeleines)
Adapted from Pierre Hérme

120g caster sugar
20g trimoline
130g cake flour
130g eggs
4g baking powder
20ml milk
2tsp vanilla extract
10ml rose essence
130g clarified butter
30g raspberries


First, sift the cake flour and baking powder into a bowl.

In a separate bowl, add sugar, trimoline, vanilla extract, eggs and mix until incorporated. Do not whisk as it will create bubbles into the mixture.

Fold in sifted flour into mixture, until just incorporated. Then mix in milk, rose essence, clarified butter and raspberries.

Freeze mixture overnight for best results.

Preheat oven at 200C.

Brush madeleine molds with melted butter then dust lightly with cake flour. Pipe mixture onto madeleine molds until it is filled 2/3.

When oven has been preheated, lower temperature to 190C and bake madeleines for 11 to 13 minutes, or until golden. Unmould the madeleines immediately and lay to cool on a wire rack.


Do note that rose essence and rosewater are different. Rose essence are much more concentrated therefore only 10ml is needed for this recipe. If you wish to substitute rose essence with rosewater, the rough estimation is to triple the amount, though it is a little lesser than tripled amount. For example, for 5ml of rose essence, place in 13ml of rosewater.

After adding the flour to the mixture, do not over-mix as it will work the gluten and turn it into a tough cookie. Always mix until it is just incorporated.