Irresistible Lemon Raspberry Madeleines Recipe
Light and fluffy lemon raspberry madeleines that are perfect for tea time.
Ingredients
Scale
- 1 cup(120g) all-purpose flour
- 1/2 teaspoonbaking powder
- 1/4 teaspoonsalt
- 2large eggs
- 1/2 cup(100g) granulated sugar
- 1 teaspoonvanilla extract
- 1 tablespoonlemon zest
- 2 tablespoonsfresh lemon juice
- 1/2 cup(113g) unsalted butter, melted and slightly cooled
- 1/3 cupfresh raspberries, finely chopped
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F (190°C) and grease the madeleine molds.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the eggs and sugar in another bowl until pale and fluffy.
- Add the vanilla, lemon zest, and juice, and mix gently.
- Fold the dry ingredients into the wet mixture, then add melted butter while folding.
- Gently fold in the raspberries.
- Spoon into molds, filling each about ¾ full.
- Bake for 10-12 minutes until golden brown and springy to touch.
- Cool slightly, then dust with powdered sugar before serving.
Notes
The batter can also be prepared several hours ahead of time and chilled until ready to bake.
Nutrition
- Calories: 75 calories per madeleine
- Protein: 1 g