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By Jenna  – Le Pink Petite



1 egg

40g castor sugar

45g Plain Flour

50g Good Quality Butter ( Paris Creek is great )

2 Tablespoons of Icing Sugar

Pinch of sea salt

handful of fresh raspberries

cup of rose sugar syrup

Madeleine Mould Pan

Rosewater syrup

1 cup of water

1 1’2 cups of castor sugar

Rosewater to taste ( please use great quality )


Place onto stovetop in pan until sugar dissolves. Preheat oven to 200 degrees, butter your pan. Melt the butter on stovetop and leave to cool

In a mixer beat egg and light and creamy, add castor sugar slowly and salt until it doubles in volume slowly incorporate melted butter

Fold through flour and spoon batter into each mould of pan and press in at least 3 raspberries into each cake. Bake for 7 – 8 minutes or until golden in colour

When they come out of the oven paint on sugar syrup, this will infuse your madeleine with a rose hue scent. Un mould them onto a beautiful china platter and sprinkle with icing sugar

Bon Appetit

Jenna XX

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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