Skill level

Average: 3.8 (4 votes)


100 g unsalted butter
150 g (1 cup) plain flour
4 eggs
140 g caster sugar
90 g tamarind purée (see Note)
dried hibiscus or rose petals (see Note), to decorate

Rosewater icing
2 tsp rosewater
55 g (⅔ cup) pure icing sugar, sifted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need a 12-hole (125 ml) muffin pan and 12 patty cases for this recipe.

Preheat oven to 190°C. Melt butter in a small pan over low heat. Cool to room temperature.

Sift flour and ¼ tsp salt into a bowl. Place eggs and sugar in a large bowl, and, using an electric mixer, whisk for 6 minutes or until thick and pale. Gently fold in flour, then melted butter, and then tamarind purée.

Grease madeleine pan. Fill each mould three-quarters full with batter. Bake for 10 minutes or until tops spring back when touched. Turn out onto a wire rack to cool.

Meanwhile, to make the icing, combine rosewater and sugar until smooth. Drizzle over madeleines and scatter with hibiscus petals.


Tamarind purée is available from selected supermarkets.

Dried hibiscus petals are from Aztec Products ( Rose petals are from specialist and Middle Eastern food shops.

As seen in Feast Magazine, Issue 13, pg101.

Photography by Armelle Habib