Baking · Cakes · Sweets & Treats

Lemon & Raspberry Madeleines

Well hello again! (Just so you know, in my head this is said with a really silly voice) 🙂 This week I have got the results of a bit of an experiment for you. I have had a Madeleine tin lying in my cupboard for absolutely ages now and had never used it. So I thought I’d give it a go and see what comes out – and I have to say for this being the first time ever I have made Madeleines it went quite well. Are they perfect? No, not really. But does that affect the taste? Definitely not! 😃 I know I really need more practice with these, but they tasted so good that I still wanted to share them with you. Fresh out of the oven they have lovely crispy edges, these soften up after an hour or so, so they’re definitely best fresh, but will still be lovely and soft and buttery for a couple of days after. They may not have the characteristic hump on the back or nicely defined ridges on the front, but after taking them out of the oven I still devoured 4 of them in one go before it dawned on me that I shouldn’t eat them all since I still needed them for the photos 😅

Lemon & Raspberry Madeleines 01

The method for making these is actually quite simple: whisk up eggs with sugar until really pale and voluminous, then fold in flour, baking powder and melted butter. I chose to flavour mine with lemon and raspberries, so added some grated lemon zest into the batter and put one raspberry into each one before baking. When researching Madeleines I found that some recipes called for resting the batter in the fridge, while others omitted that step. I have tried both while making these and have found there is a bit of a difference. If using the batter straight after making it, the Madeleines are very light and fluffy, whereas if you rest it for at least an hour in the fridge they are a lot denser. I preferred them with the rested batter, so I have written the recipe to include resting. But if you’re very short of time, you can also bake them directly after mixing – maybe try both and see what you think. I also read in some recipes that chilling the tin is supposed to help as well, but when I tried it I couldn’t really tell any difference. What’s your experience with Madeleines? I’d love to hear what tips and tricks you’ve got to share 🙂

Lemon & Raspberry Madeleines 03

A very important step in this recipe is to grease and flour your tin – this way you can make sure your Madeleines pop out in one piece without breaking. You can use butter or oil for greasing, making sure you have greased the tin well but don’t have any pools of fat anywhere. Then put some flour into each cavity and shake it to distribute the flour evenly. Then shake out any excess flour and you’re ready to go! If you only have one tin, like me, you should wipe it out after every batch and re-grease and flour. Otherwise the little baked on bits in the tin will stop the next batch of Madeleines coming out as well and they will lose the pattern. One more thing I have learned while making these, is that a silicone tray is not ideal for these! They pop out really nice and easily, that’s true, but because the silicone is soft each Madeleine has got a little flat foot where the tray was sitting on the oven shelf. So I think for future Madeleine baking (which I’m sure there will be!) I will get myself a metal tin to get them completely rounded.

Lemon & Raspberry Madeleines 02

Makes about 20-24 Madeleines

You will need

2 eggs

80g caster sugar

100g plain flour

1 tsp baking powder

100g butter, melted and cooled

1 lemon, zested

100g raspberries

  1. Put the eggs and sugar into a mixing bowl and whisk on a high speed either in a stand mixer or with an electric hand whisk for 8-10 minutes until really pale, fluffy and doubled in size. Sift in the flour and baking powder and fold into the egg mixture. Fold in the melted butter and lemon zest until combined. Cover with cling film and rest in the fridge for at least 1 hour.
  2. Preheat the oven to 190°C and grease and flour your Madeleine tin. Put about 1 heaped teaspoon of batter into each hole and sit one raspberry in the middle. Bake for 8-10 minutes until golden brown on top. Turn out onto a cooling rack and leave to cool.
  3. Wash out the tin to remove any baked on batter, grease and flour again and repeat with the remaining dough and raspberries until you have used it all up. Serve dusted with icing sugar, if you like. Will keep in an airtight container for up to 3 days (if you can resist them that long! 😉).

Happy baking!


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