- 100g butter, melted
- 85g plain flour
- 2 eggs
- 80g caster sugar
- 2 tsp rosewater
- 1 ½ tsp vanilla bean paste
- ¼ tsp baking powder
- 175g icing sugar, sifted
- 50g butter
- 3 tbsp lemon juice
- 1 drop pink food colouring
- dried rose petals, for decorating
Preheat oven to 200°C.
Grease a madeleine pan with cooking spray or butter.
In the bowl of an electric mixer, beat eggs, sugar, rosewater and vanilla paste together until pale and fluffy.
Remove bowl from stand mixer, sift flour and baking powder over the egg mixture. Pour melted butter into mixture and fold ingredients together using a metal spoon.
Pour tablespoons of mixture into prepared pan. Bake for 8-10 minutes or until golden brown. Cool on a wire rack.
To make the icing, melt the butter in a small saucepan. Sift the icing sugar into a small mixing bowl and add the lemon juice to create a thick paste. Whisk in the butter and food colouring.
Dip one end of each madeleine into icing and sprinkle rose petals on top. Allow to set before serving.