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.
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.
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.
Remove madeleines from the mold and place them on the side, still in the mold, so that they completely cool.
Keywords: raspberry madeleines, Pierre Hermé madeleine, madeleines Ispahan