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Raspberry Madeleines (Ispahan Madeleines)

A batch of raspberry madeleines in a red silicone mold.
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5 from 10 reviews

This raspberry madeleines recipe is a fruity twist on the classic French tea cake, adapted from Pierre Hermé's Ispahan flavor. Freeze-dried raspberries give the sponge a soft pink crumb, while a touch of rosewater adds a delicate floral note, making these Ispahan madeleines a lovely treat for teatime or a romantic Valentine's Day dessert.

Ingredients

Scale
  • 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 1/2 tablespoon (270 g) eggs (see note #3)
  • 2 cups (250 g) powdered (icing) sugar
  • 1 teaspoon rosewater

Instructions

  1. Place the freeze-dried raspberries in a food processor and pulse until finely crushed. Set aside.
  2. Melt the butter over low heat, then set it aside to cool. Sift the flour with the baking powder into a separate bowl and set aside.
  3. Using the low speed of a stand mixer, mix the eggs (at room temperature) with the sugar. Continue mixing and gradually add the sifted dry ingredients, followed by the melted butter, until combined.
  4. Add the rosewater and the crushed dried raspberries, and mix until evenly incorporated.
  5. Cover the bowl with plastic wrap pressed against the surface of the batter and refrigerate for 3 hours.
  6. Preheat the oven to 425°F (220°C). Brush a madeleine mold with softened butter (if using a metal mold, also dust it with flour and tap off the excess).
  7. Transfer the batter to a piping bag and snip the tip. Fill each cavity of the mold three-fourths full, then tap the mold on the counter to settle the batter.
  8. Bake at 425°F (220°C) for 3 minutes. Switch off the oven and leave the madeleines inside for 7 to 8 minutes, until the signature bump forms on top. Turn the oven to 320°F (160°C) and bake for another 3 to 4 minutes.
  9. Transfer the mold to a wire rack and let the madeleines cool for a couple of minutes. Gently remove them from the mold and let them cool completely on the rack.

Notes

  1. Refer to the French madeleines recipe, tips, and tricks.
  2. 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.
  3. Omit rosewater if you do not like rose flavor.
  4. 270 g eggs, approximately equal to 5 1/2 whole large chicken eggs (eggshell removed).
  5. Use a small cookie scoop or a tablespoon to scoop the batter into the madeleine pan if preferred.

Nutrition

Find it online: https://www.bakinglikeachef.com/madeleine-ispahan-by-pierre-herme/