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Recipe details
Raspberry Madeleines
Shell-shaped madeleines flavored with lemon and cream and studded with raspberries, with crisp edges and tender centers.
≈ 323 kcal/100 g · ≈ 1,027 kcal/serving
48 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
heavy cream60 ml
all-purpose flour40 g
granulated sugar50 g
unsalted butter55 g
raspberries60 g
lemon zest2 g
Cookware and utensils
12-cup madeleine pan
mixing bowl
whisk
small saucepan
oven
Directions
01
Melt the butter in the saucepan and cool it for 5 minutes.
Products
unsalted butter — 55 g
Action
melt
Time
7 min
Temperature
Melt over low heat; cool to about 100°F/38°C
02
Whisk the egg and sugar until pale and slightly thickened.
Products
large egg — 50 g; granulated sugar — 50 g
Action
whisk
Time
3 min
Temperature
Room temperature, about 70°F/21°C
03
Whisk the cream and lemon zest into the egg mixture.
Products
heavy cream — 60 ml; lemon zest — 2 g
Action
whisk
Time
1 min
Temperature
Room temperature, about 70°F/21°C
04
Fold the flour into the mixture.
Products
all-purpose flour — 40 g
Action
fold
Time
1 min
Temperature
Room temperature, about 70°F/21°C
05
Fold the cooled butter into the batter.
Products
unsalted butter — 55 g
Action
fold
Time
1 min
Temperature
About 100°F/38°C
06
Chill the batter for 20 minutes.
Products
No products at this step
Action
chill
Time
20 min
Temperature
Refrigerated, 40°F/4°C
07
Preheat the oven to 425°F/220°C.
Products
No products at this step
Action
preheat
Time
1 min
Temperature
425°F/220°C
08
Grease the madeleine molds with a little melted butter from the listed butter.
Products
unsalted butter — 55 g
Action
grease
Time
1 min
Temperature
Room temperature, about 70°F/21°C
09
Fill each mold three-quarters full with batter.
Products
large egg — 50 g; heavy cream — 60 ml; all-purpose flour — 40 g
Action
fill
Time
3 min
Temperature
Cool batter, about 40°F/4°C
10
Press two raspberries into each filled mold.
Products
raspberries — 60 g
Action
press
Time
2 min
Temperature
Cool, about 40°F/4°C
11
Bake the madeleines until domed and golden, with the centers at 160°F/71°C.
Products
large egg — 50 g
Action
bake
Time
8 min
Temperature
425°F/220°C; centers 160°F/71°C
12
Cool the madeleines in the pan for 1 minute.
Products
No products at this step
Action
cool
Time
1 min
Temperature
Warm, about 120°F/49°C
13
Turn the madeleines onto a plate.
Products
No products at this step
Action
turn
Time
1 min
Temperature
Warm, about 100°F/38°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
