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Raspberry Madeleines Dessert Ispahan

Two raspberry madeleines with read roses on background

5 from 4 reviews

Flavored with rose, Raspberry Madeleines are a decadent delight for your morning or afternoon teatime. These madeleines 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. 

Scale

Ingredients

Instructions

  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 with sugar. Continue to mix and gradually add sifted dry ingredients and melted butter. Incorporate in rose extract and chopped dry raspberries. Cover the bowl with a plastic film on contact and refrigerate for 3 hours.

  3. Preheat oven to 425 F/220 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 F/220 C for 3 minutes. Then switch off the oven for 7 minutes. The madeleines will get that famous bump on top. Turn the oven to 320 F/160 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 completely cool.

Notes

  1. To make 60 g dried raspberries, place 300 g fresh raspberries on parchment paper and bring them into the oven at 385 F/195 C. Let berries dry for 2 hours stirring each 30 minutes. Let cool down and chop into small pieces.
  2. Omit rose water if you do not like rose flavor.
  3. 270 g eggs approximately equal 5 1/2 whole large chicken eggs (eggshell removed).
  4. Replace dried raspberries with freeze dried strawberries or freeze dried blueberries if you prefer. Don’t use rose water in this case. 
  5. Be sure to check out my post How To Make Perfect French Madeleines before you begin.

Nutrition

Keywords: raspberry madeleines, madeleines dessert, French madeleines, valentines desserts

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