Raspberry Madeleines (Ispahan Madeleines)

Quick Summary: These raspberry madeleines are a fruity twist on classic French madeleines, adapted from Pierre Hermé's Ispahan flavor. Freeze-dried raspberries give them a soft pink crumb, while a touch of rosewater adds a delicate floral note. Enjoy them at teatime or as a romantic Valentine's Day dessert, and feel free to swap the raspberries for freeze-dried strawberries or blueberries.

What are raspberry madeleines?

Raspberry madeleines are classic French madeleines, small, shell-shaped sponge cakes with a signature hump, that are flavored with freeze-dried raspberries.

This particular version is adapted from French pastry chef Pierre Hermé and is known as Ispahan madeleines, after his famous Ispahan pairing of raspberry and rose.

Freeze-dried raspberries are used instead of fresh ones because they add concentrated berry flavor and color without releasing extra moisture that would weigh the batter down.

Ground into a fine powder, they tint the crumb a natural pink, and a small amount of rosewater rounds out the Ispahan flavor with a gentle floral note.

What raspberries to use (and how to make raspberry powder)

These madeleines rely on freeze-dried raspberries, which are ground into a fine powder and blended into the batter, giving it a soft pink color.

You can use store-bought freeze-dried raspberries, or make your own dried raspberries at home: spread 10.5 oz. (300 g) of fresh raspberries on parchment paper, bake at 385°F (195°C) for about 2 hours, stirring every 30 minutes, then let them cool and chop them finely. This yields roughly 2 oz. (60 g) of dried raspberries.

What tools do you need to make madeleines?

The one essential tool is a madeleine mold, which gives these little cakes their signature shell shape. A silicone mold needs no greasing and releases the madeleines easily by pushing each cavity from the bottom.

A metal mold should be brushed with softened butter, dusted with flour, and tapped to remove the excess before each batch.

Beyond the mold, you only need a food processor to grind the raspberries, mixing bowls, a stand mixer or whisk, a flour sifter, and a piping bag or a small scoop for neatly filling the cavities.

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 the freeze-dried raspberries in a food processor and pulse until finely crushed.

Step 2: Melt butter in a small saucepan over low heat, then let it cool. Sift the flour with baking powder into a separate bowl, then set the 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 baking 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 to ¾ full, then 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 the madeleines from the pan and place them on a rack, still in the molds, until completely cool.

Expert Tips

1. Refer to the French madeleine recipe, tips, and tricks.
2. 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.
3. Omit rosewater if you do not like rose flavor.
4. If you use a metal madeleine mold, butter the cavities, dust with flour, and tap off the excess.
5. Use a small cookie scoop or a tablespoon to scoop the batter into the madeleine pan if preferred.

How to serve

Serve raspberry madeleines the day they are baked, when the edges are still slightly crisp, alongside a cup of tea or coffee, or present them as a romantic Valentine's Day dessert.

Recipe variations

If you want to change things up, swap the freeze-dried raspberries for freeze-dried strawberries or blueberries (omit the rosewater for these) to create a different berry flavor and color.

For a filled version, pipe a little raspberry jam or coulis into the center of each baked madeleine.

Storage & freezing

Store madeleines in an airtight container at room temperature for up to 2 days.

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

What are raspberry madeleines?
Raspberry madeleines are classic French madeleines flavored with freeze-dried raspberries. This version, adapted from French pastry chef Pierre Herme, is known as Ispahan madeleines and adds rosewater for a delicate floral note and a soft pink color.

Are these Pierre Herme's raspberry madeleines?
Yes. This recipe is adapted from Pierre Herme and is his Ispahan flavor combination of raspberry and rose, translated into a madeleine. The freeze-dried raspberry powder and rosewater give it that signature Ispahan taste.

How do you get the pink color and rose flavor?
The pink color comes from freeze-dried raspberries ground into a powder and folded into the batter, while the rose flavor comes from a small amount of rosewater. Together, they create the soft pink crumb and floral aroma.

Can you make raspberry-filled madeleines?
Yes. For a filled version, pipe a little raspberry jam or coulis into the center of each baked madeleine using a small piping tip, or press a thumbprint before baking and add jam. The recipe here flavors the batter rather than the filling.

Can you make the madeleine batter in advance?
Yes, you can make the batter one to two days ahead. Cover it with plastic wrap and refrigerate it. Chilling also helps the madeleines form their signature hump.

How do you store raspberry madeleines?
Store them in an airtight container at room temperature for up to two days. They are best enjoyed the day they are baked, when the edges are still slightly crisp, but they also freeze well.

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Recipe card

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.