Flavored with rose water, raspberry madeleines are a decadent delight for your morning or afternoon teatime. They make a romantic dessert for Valentine's Day, too. Experiment with different dried berries, but this raspberry taste and pinkish-red color are the best.

I love madeleines. These classic French madeleines are perfect to accompany my morning coffee and afternoon tea.
I bring them to work, give them to friends, and make edible gifts during holidays. Gingerbread madeleines are the best example during Christmas time.
I perfected madeleine baking. Yes, I did it! How many batches of perfect madeleines have I made to test the madeleine recipe and write a guide to French madeleines!
My baked madeleines always have the famous hump on top. And I am looking forward to creating more madeleine recipes to share with you.
Moreover, there is a sharing version of madeleines - a giant madeleine baked in a giant madeleine mold. So, all the madeleine baking time is ahead!
What are raspberry madeleines?
Loaded with raspberries and flavored with rosewater, these raspberry madeleines are called Ispahan. They represent the Ispahan family of desserts by the French chef Pierre Hermé.
So, I adapted the Pierre Hermé madeleine recipe, using store-bought freeze-dried raspberries.
These fruit madeleines have a soft pink texture due to raspberry powder and the irresistible rose taste due to added rosewater.
As a result, these madeleines Ispahan make a romantic dessert, perfect for Valentine's Day.
Why you should try this recipe
- It is an easy recipe to make.
- Using other dried berries such as freeze-dried strawberries or freeze-dried blueberries allows experimenting with madeleines.
- These madeleines make a great edible gift and a romantic dessert.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Also, read Madeleine Ingredients.
Raspberries: use store-bought freeze-dried raspberries or make them yourself.
To make 2 oz. (60 g) dried raspberries, place 10.5 oz. (300 g) fresh raspberries on parchment, and bring them into the oven at 385 degrees F/195 degrees C.
Let berries dry for about 2 hours, stirring every 30 minutes. Let cool down and chop into small pieces.
Replace dried raspberries with freeze-dried strawberries or freeze-dried blueberries if you prefer. Don't use rosewater in this case.
Butter: the recipe calls for unsalted butter.
Flour: use all-purpose flour to make these madeleines.
Baking powder: it is used as a leavening agent.
Eggs: use large eggs at room temperature.
Icing sugar: make it yourself using granulated or caster sugar and a coffee grinder, or use store-bought powdered sugar.
Rosewater: it brings the rose flavor to the dessert. Omit this ingredient if desired.
How to make raspberry madeleines
Place freeze-dried raspberries in a food processor and crush them into small pieces (photo 1).
Melt butter in a small saucepan over low heat, let it cool down. Sift flour with baking powder in a separate bowl and set dry ingredients aside.
Crack eggs (at room temperature) and pour sugar in the bowl of a stand mixer, and mix at low speed (photo 2).
Continue to mix and gradually add sifted flour mixture and melted butter (photo 3).
Incorporate in rosewater and chopped dry raspberries (photo 4). Cover the bowl with cling film in contact and refrigerate for 3 hours.
Preheat oven to 425 degrees F/220 degrees C. Use a pastry brush and brush a madeleine mold with the softened butter. make sure to read about how to bake with silicone molds.
Transfer the madeleine mixture to a piping bag and cut the tip. Fill each indentation of the silicone madeleine tin with the batter up to ¾ and tap the mold (photo 5).
Bake at 425 degrees F/220 degrees C for 3 minutes. Then switch off the oven for 7 to 8 minutes. The madeleines will get that famous bump on top.
Turn the oven to 320 degrees F/160 degrees C for the other 3 to 4 minutes (photo 6).
Remove the madeleine mold to a wire rack to cool for a couple of minutes. Then gently remove madeleines from the pan and place them on the side, still in the mold, so that they are completely cool.
Recipe variations
There are different recipes to make raspberry madeleines. Some raspberry madeleines are made by inserting a fresh raspberry on top of each madeleine.
Other recipes recommend folding in frozen or fresh raspberries.
These raspberry madeleines are made with freeze-dried raspberries that are evenly distributed in the dough.
As a result, you will taste raspberries in each bite. Moreover, you can make these little cakes all year round!
Storage
Keep madeleine cakes in an airtight container for up to 2 days at room temperature.
You can freeze madeleines for up to 3 months, placing them in a Ziploc freezer bag.
To thaw, bring madeleines to room temperature for 1 to 2 hours. Don't reheat them in a microwave.
Expert tips
- Please, read the page fully devoted to French madeleines, tips, and tricks while making them.
- To make 2 oz. (60 g) of dried raspberries, place 10.5 oz. (300 g) of fresh raspberries on parchment paper and bring them into the oven at 385 degrees F/195 degrees C. Let berries dry for 2 hours, stirring every 30 minutes. Let cool down and chop into small pieces.
- Omit rosewater if you do not like rose flavor.
- 270 g eggs approximately equal 5.4 whole large chicken eggs (eggshell removed).
- If you use a metal madeleine mold, butter cavities, dust with flour, and remove the excess flour.
- Use a small cookie scoop or a tablespoon to scoop the batter into the madeleine pan if preferred.
Frequently asked question
Yes, you can make the madeleine batter one to two days ahead. Cover it in contact with plastic film and refrigerate overnight. The next day, bake French madeleines as directed.
Love madeleine cakes? Try these next!
Browse all the Cake Recipes
Craving more sweets? Follow me on Facebook, Instagram, Pinterest, and Yummly, and subscribe via email to receive all of the new recipes. Also, have a look at my favorite baking tools I use daily.
Need to adjust your baking pan size?
No worries! This simple cake pan converter is here to help. Now you can easily adjust any size of pan to fit your needs.
Recipe card
Raspberry Madeleines
Flavored with rosewater, raspberry madeleines are a decadent delight for your morning or afternoon teatime. They make a romantic dessert for Valentine's Day, too. Experiment with different dried berries, but this raspberry taste and pinkish-red color are the best.
- Total Time: 1 hour (plus chilling time)
- Yield: 36 madeleines 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
- 2.1 oz. (60 g) freeze-dried raspberries
- 8.8 oz. (250 g) unsalted butter
- 2 cups + 1 tablespoon (260 g) all-purpose flour
- 2 teaspoons (10 g) baking powder
- 1 cup + 1 ½ tablespoon (270 g) eggs (see note #3)
- 2 cups (250 g) powdered (icing) sugar
- 1 teaspoon rosewater
* If needed, please refer to Baking Conversion Charts.
**Want to make perfect madeleines? Grab this FREE FAQ Guide!
Instructions
-
Place freeze-dried raspberries in a food processor and crush them into small pieces.
-
Melt butter over low heat, let it cool down. Sift flour with baking powder in a bowl and set aside. Using the low speed of a stand mixer, mix eggs (at room temperature) with sugar. Continue to mix and gradually add sifted dry ingredients and melted butter. Incorporate in rosewater and chopped dry raspberries. Cover the bowl with a plastic film on contact and refrigerate for 3 hours.
-
Preheat oven to 425 degrees F/220 degrees C. Brush a madeleine mold with the softened butter. Fill each indentation of the mold with the batter up to ¾.
- Bake at 425 degrees F/220 degrees C for 3 minutes. Then switch off the oven for 7 to 8 minutes. The madeleines will get that famous bump on top. Next, turn the oven to 320 degrees F/160 degrees C for the other to 3 to 4 minutes.
-
Remove madeleines from the mold and place them on the side, still in the mold, so that they are completely cool.
Notes
- Please, read the page fully devoted to French madeleines, tips, and tricks while making them.
- To make 2 oz. (60 g) dried raspberries, place 10.5 oz. (300 g) fresh raspberries on parchment paper and bring them into the oven at 385 degrees F/195 degrees C. Let berries dry for 2 hours, stirring every 30 minutes. Let cool down and chop into small pieces.
- Omit rosewater if you do not like rose flavor.
- 270 g eggs approximately equal to 5 ½ whole large chicken eggs (eggshell removed).
- If you use a metal madeleine mold, butter cavities, dust with flour, and remove the excess flour.
- Use a small cookie scoop or a tablespoon to scoop the batter into the madeleine pan if preferred.
- Be sure to check out my post How To Make Perfect French Madeleines before you begin.
Nutrition
- Serving Size: 1 madeleine
- Calories: 120
- Sugar: 7.6 g
- Sodium: 51 mg
- Fat: 6.5 g
- Saturated Fat: 3.8 g
- Carbohydrates: 14 g
- Fiber: 0.7 g
- Protein: 1.9 g
- Cholesterol: 43 mg
Keywords: raspberry madeleines, Pierre Hermé madeleine, madeleines Ispahan
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from the book “Ispahan” by Pierre Hermé. It was originally published on January 09, 2019. The recipe has been revised to include improved content and photos. All posted pictures are mine.
Paula Montenegro says
Madeleines in the food processor? You're after my heart! I love these! I'm definitely looking for rose water and making this recipe.
★★★★★
Irina says
Well, I crushed dried raspberries in a food processor, then I switched an attachment to use it as a stand mixer. The matters if that my food processor works as a processor and a stand mixer:) Happy baking, Paula!
Pam Greer says
I bought a madeleine pan and have never used it! Waiting for the perfect recipe and this is it! So gorgeous and easy to make!
★★★★★
Irina says
Thank you, Pam. You might like classic madeleines as well. Enjoy!
Dannii says
Anything with raspberries is good with me. These sound lovely.
Irina says
Thank you, Dannii!
Emily Liao says
I've never had raspberry madeleines before, but this recipe is amazing! Gives a delicious fruity twist 🙂
★★★★★
Irina says
My family loves these fruity madeleines as well as the classic ones. Yes, they are amazing. Thanks for your comment. Emily.
Justine says
So easy to make and a great treat to serve to guests with coffee
Irina says
Yes, these madeleines are perfect to accompany a cup of tea or coffee.
Anita says
I've only ever baked the traditional ones with lemon. Your raspberry version looks so pretty and I bet they must be really delicious too.
★★★★★
Irina says
Following this recipe, you can make strawberry or blackberry madeleines. It is worth trying! Thank you, Anita, for your comment.
Jenn says
These are delish! It's pure genius to use freeze-dried raspberries, so the batter isn't too watery. They're so cute and tasty!
★★★★★
Irina says
Yes, dried raspberries bring color and flavor at the same time. Thanks for visiting the recipe, Jenn.
Leslie says
I just love your madeleine pan! Simple yet elegant, just like this wonderful raspberry madeleine recipe!
★★★★★
Irina says
Thank you very much, Leslie!
Laura says
I love how these turned out. They're perfect for a little afternoon pick me up.
★★★★★
Irina says
Sure thing, Leslie. Thanks for letting me know. 🙂
Lisa says
I have a set of silicone madeleine molds that I bought at E. Dehillerin in Paris. I've used them ONCE. Time to break them out again. I can't wait!
★★★★★
Irina says
Please, enjoy the recipe, Lisa. WOW! I have just looked at that store. They caLL mini madeleines as MADELEINETTES. So cute!
Mirlene says
I definitely need to try this madeleine recipe. WOW. It sounds so easy to make.
★★★★★
Irina says
Mirlene, happy baking and enjoy it!
Wanda says
One of our local bakeries makes treats using the Ispahan method. These madeleines look amazing!
★★★★★
Irina says
WOW! I bet their baked goodies taste divine! 🙂