Raspberry Madeleines
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These madeleines with a sweet surprise of fresh raspberries and lime zest are ideal for breakfast or tea time. Learn how to prepare them with this easy recipe.
27 November, 2018
ingredients
Butter
150 g, unsalted, melted and slightly cooled, plus extra for greasing
All purpose flour
125 g, sifted, plus extra for dusting
Eggs
2 large
Sugar
150 g, caster
Vanilla extract
1 tsp, extract
Lime zest
1 tsp, finely grated, plus extra to serve
Salt
1 pinch
Raspberries
140 g
Icing sugar
for dusting
Preparation
How to prepare delicious raspberry and lime madeleines
- Preheat the oven to 190°C (170° fan) gas 5.
- Grease two 12-hole Madeleine moulds with a little butter.
- Lightly dust with flour, tipping out the excess.
- Using an electric mixer, beat together the eggs and sugar in a large mixing bowl until pale and thick, 2-3 minutes.
- Add the vanilla extract, lime zest, and salt, beating thoroughly to incorporate.
- Fold in the sifted flour and then gradually stir in the melted, cooled butter until fully incorporated and the batter is smooth.
- Spoon about 1 tbsp of the batter into each hole of the moulds.
- Stud the batter with raspberries.
- Bake for about 15 minutes until golden-brown and puffed.
- Remove the moulds to wire racks to cool for 5 minutes.
- Gently turn out the raspberry Madeleines from the moulds and garnish with a dusting of icing sugar and some lime zest before serving.
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