• Preheat oven to 375°F. Brown your vegan butter on a stove top. Keep an eye on it so that it doesn't burn. Keep in mind that this butter will not brown as much as traditional dairy-based butter. Pour butter into a bowl and then lightly brush madeleine pan with the melted butter. Set pan aside.
• In your stand mixer, combine prepared egg replacer and sugar. Mix for 2-3 minutes then add in vanila extract, rose water and remaining browned butter.
• In a medium sized bowl, sift flour and baking powder. Whisk together. Pour these dry ingredients into mixing bowl and mix just until combined.
• Use a cookie scoop to scoop dough into madeleine pan. Try not to smash dough into the molds. They will spread out on their own when baking. Bake at 375°F for 14 minutes. Don't worry if they look undercooked. Once you remove them from the oven, let them cool in the pan for about 5 minutes before unmolding. They will continue to cook during that time.

White Chocolate Dip

• Place white chocolate and coconut oil in a small, microwave safe bowl. Melt for about 1 minute, stirring every 30 seconds.
• Once madeleines have cooled to room temperature, dip them in the white chocolate and sprinkle with edible rose petals. Enjoy with your favorite cup of coffee!