Raspberry Madeleines

A batch of raspberry madeleines in a red mold

5 from 10 reviews

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. 


Units 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


  1. Place freeze-dried raspberries in a food processor and crush them into small pieces.

  2. 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.

  3. 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 3/4.

  4. Bake at 425 degrees F/220 degrees C for 3 minutes. Then switch off the oven for 7 minutes. The madeleines will get that famous bump on top. Next, turn the oven to 320 degrees F/160 degrees C for the other 4 minutes.
  5. Remove madeleines from the mold and place them on the side, still in the mold, so that they are completely cool.


  1. 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.
  2. Omit rosewater if you do not like rose flavor.
  3. 270 g eggs approximately equal to 5 1/2 whole large chicken eggs (eggshell removed).
  4. If you use a metal madeleine mold, butter cavities, dust with flour, and remove the excess flour.
  5. Use a small cookie scoop or a tablespoon to scoop the batter into the madeleine pan if preferred.
  6. Be sure to check out my post How To Make Perfect French Madeleines before you begin.


Keywords: raspberry madeleines, Pierre Hermé madeleine, madeleines Ispahan


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