Whisk eggs, sugar and salt in a bowl until pale and thick. Stir in the Rose water.
Shift flour and baking powder together. Add flour and melted butter alternatively to the above mixture and mix until well incorporated. Add in the petals. Cover and keep it refrigerated for about 45 minutes or until it is thickened.
Lightly grease the Madeleine pan using a brush. Scoop the 1 tbsp of batter into each hole and bake it in a preheated oven of 175"C for 10 to 13 minutes or until the edges are slightly brown.