Step 1

In a food processor, process sugar and rose petals until fine and well-combined. Then, beat this mixture with eggs and vanilla until pale and fluffy, about 4-5 minutes.

Step 2

Gently fold in the flour, baking powder, and salt until just combined, being careful not to over-mix. Fold in the cooled butter afterwards.

Step 3

Place the bowl in the refrigerator for 2-3 hours (or up to 2 days). Also, place your madeleine pan into the refrigerator or freezer.

Step 4

Preheat oven to 400°F. Butter madeleine molds and spoon the batter into each mold, filling it at about 3⁄4 of the way. (No need to spread the batter out in the molds).

Step 5

Bake for 5-7 minutes until bottoms are lightly golden and until the tops spring back when tapped. Remove from the pan and cool completely.

Step 6

For the glaze: Whisk together powdered sugar and milk until smooth.

Step 7

Grind rose petals, sugar, and pistachio together in a food processor. (You want the rose petals and pistachios to be kind of coarse this time, as they are for garnish.)

Step 8

Dip each madeleine into glaze (or brush glaze on top) and immediately dip tops into rose petal/sugar/pistachio mixture. Let the glaze harden slightly before serving.

Step 9

Enjoy!