Raspberry madeleines are a sweet, fruity treat for morning or afternoon teatime. They also make a romantic dessert for Valentine's Day. Experiment with different dried berries, but this raspberry taste and pinkish-red color are the best.
Raspberry madeleine recipe
These raspberry madeleines, adapted from French chef Pierre Hermé, are called Ispahan madeleines.
They have a soft pink texture due to freeze-dried raspberry powder and a beautiful rose taste due to added rosewater. As a result, these madeleines make a romantic dessert, perfect for Valentine's Day.
My baked madeleines always have the famous hump on top. And I am looking forward to creating more madeleine recipes to share with you.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Raspberries: Use store-bought freeze-dried raspberries or make them yourself (read the recipe tips below). You can replace dried raspberries with freeze-dried strawberries or blueberries (omit rose water).
- Unsalted butter
- All-purpose flour
- Baking powder
- Large eggs at room temperature.
- Icing sugar (aka powdered sugar)
- Rosewater: Omit this ingredient if desired.
How to make raspberry madeleines
Step 1. Place freeze-dried raspberries in a food processor and crush them into small pieces.
Step 2. Melt butter in a small saucepan over low heat and let it cool down. Sift flour with baking powder in a separate bowl and set dry ingredients aside.
Step 3. Place eggs and sugar into the bowl of a stand mixer and mix at low speed. Continue to mix and gradually add the sifted flour mixture and melted butter.
Step 4. Add rosewater and chopped dry raspberries. Cover the bowl with cling film in contact and refrigerate for 3 hours.
Step 5. Preheat the oven to 425°F (220°C). Use a pastry brush to brush a madeleine mold with the softened butter. Make sure to read about how to bake with silicone molds.
Step 6. 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.
Step 7. Bake at 425°F (220°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°F (160°C) for the other 3 to 4 minutes.
Step 8. Transfer 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.
Expert tips
- Refer to French madeleine recipe, tips, and tricks.
- To make 2 oz. (60 g) of dried raspberries, place 10.5 oz. (300 g) of fresh raspberries on parchment paper and bake them at 385°F/195 °C for 2 hours, stirring every 30 minutes. Let the berries cool, and chop them into small pieces.
- Omit rosewater if you do not like rose flavor.
- 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.
Storage
Store madeleines in an airtight container for up to 2 days at room temperature.
Freeze them in a Ziploc freezer bag for up to 3 months. To thaw, bring madeleines to room temperature for 1 to 2 hours. Don't reheat them in a microwave.
Recipe FAQ
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 madeleines? Try these next!
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PrintRecipe card
Raspberry Madeleines
Raspberry madeleines are a sweet, fruity treat for morning or afternoon teatime. They also make a romantic dessert for Valentine's Day.
- Total Time: 1 hour (plus chilling time)
- Yield: 36 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
Instructions
-
Place freeze-dried raspberries in a food processor and crush them into small pieces.
-
Melt butter over low heat and let it cool. 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 the sifted dry ingredients and melted butter. Incorporate rosewater and chopped dry raspberries. Cover the bowl with a plastic film on contact and refrigerate for 3 hours.
-
Preheat oven to 425 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
- Refer to French madeleines recipe, tips, and tricks.
- To make 2 oz. (60 g) dried raspberries, place 10.5 oz. (300 g) fresh raspberries on parchment paper and bake them at 385°F (195°C) for 2 hours, stirring every 30 minutes. Let the berries cool, and chop them 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).
- Use a small cookie scoop or a tablespoon to scoop the batter into the madeleine pan if preferred.
Nutrition
- Serving Size: 1
- 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
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.
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! 🙂