Brown Butter, White Chocolate and Rose Madeleines

Yes, i am back with more madeleines, but this time of the non-matcha variety! I love them both equally, i promise (hmm). These little french cakes are the ultimate sweet treat, made all the more decadent by not only covering in white chocolate but by also using brown butter in the recipe.

Brown butter, in my opinion, is capable of making any recipe that bit more autumnal and warming. For those of you who might not have heard of brown butter (i certainly hadn’t until about a year ago), this is when butter is slowly cooked over low heat until the butter caramelises and becomes rich and nutty in flavour. Sound good? That’s because it really, REALLY is. I’ve been toying with the idea of brown butter madeleines for a while now, and i have to say, i’m pretty pleased with the results.

I’m a big fan of chocolate dipped madeleines, and feel like it takes them to yet another level of deliciousness! Here i used Callebaut white chocolate chips, like i did in my matcha madeleine recipe too. The dried rose petals were, if i’m truly honest, mostly a decorative feature here. However, the rose petals also add a lovely fragrant smell and taste to the little cakes, which i adore. I actually use dried rose petals that are sold as tea, as these are ultra-fragrant and also much more affordable.

For me, these are totally perfect for a special occasion, or as a gift. Although those are few and far between at the moment with the pandemic, i don’t see why we don’t deserve a treat at home! They make the perfect snack with tea. Easy to make, pretty and delicious, i truly enjoy making and eating these madeleines and i hope you will too.

Brown Butter, White Chocolate and Rose Madeleines

These little french cakes are as tasty as they are beautiful. this combination of rich brown butter, rose and white chocolate makes them extra special and extra decadent. Perfect for special occasions!
Prep Time 25 mins
Cook Time 10 mins
Course Dessert
Cuisine French
Servings 12 madeleines


  • stand mixer/ electric hand mixer
  • madeleine cake tray


  • 2 medium eggs
  • 100 grams golden caster sugar
  • 100 grams plain flour
  • 100 grams butter
  • 1 tsp baking powder
  • 150 grams white chocolate chips
  • handful of dried rose petals
  • handful of chopped pistachios optional
  • Small amount of butter to grease the tray


To make the brown butter

  • Melt the butter in a medium light-coloured frying pan or skillet over low-medium heat. It needs to be a light coloured pan so you can see the butter browning.
  • Swirl the pan occasionally to be sure the butter is cooking evenly.
  • As the butter melts, it will start to foam on the edges. The butter will take time to change colour, but it will progress slowly from being light-coloured to an rich, golden-brown colour.
  • Once the colour is a deep golden-brown and you can smell a faint nuttiness, take the pan off the heat and pour the butter into a bowl. Let this cool for approximately 10-12 minutes before using in this recipe.

To make the madeleines

  • Preheat the oven to 200C/180C fan. Grease madeleine tray with melted butter.
  • Whisk together the eggs and the sugar in a bowl until they are combined as a light yellow frothy mixture.
  • On a low speed, whisk in the remaining ingredients, including the brown butter. It should form a thick, gloopy mixture, but if it is a bit dry, add in another tbsp of water (be careful with this).
  • Leave to stand for 20 minutes before carefully pouring into the madeleine tray. Bake for 10 minutes.
  • Leave to cool for ten minutes.

To decorate the madeleines

  • During this time, put the white chocolate chips in a bowl and microwave for 1 minute. Make sure you keep an eye on this as they could melt before the one minute is over and you don't want them to burn!
  • At a slight slant, dip the madeleines one by one into the white chocolate, and line up on a tray or a plate with plenty of space in between.
  • Cover the white chocolate sections with the dried rose petals (and pistachio nuts, if you're using them).
  • Put the madeleines into the fridge for 15 minutes.
  • You are done! Once you have taken them out of the fridge, wait 5-10 minutes before serving. Enjoy!
Keyword autumn recipes, cake recipes, dessert recipes, for special occasions, french recipes, madeleine recipe, rose recipes, seasonal recipes


If you make any of my recipes, please tag me at @girlwiththematcha and use the hashtag #matcha_girl, i’m always so happy to see your creations!

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