Can you make the madeleine batter in advance?

Name: Raspberry Madeleines
Total time: 1 h
Yield: 36
Cuisine: French
Ingredients: 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

Yes, you can make the madeleine batter one to two days ahead. Cover it in contact with plastic film and refrigerate overnight. The next day, bake French madeleines as directed.

Raspberry Madeleines

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Raspberry madeleines are a sweet, fruity treat for morning or afternoon teatime. They also make a romantic dessert for Valentine's Day.

Author: Irina Totterman
Total Time: 1 hour (plus chilling time)
Yield: 36 1x
Category: Cakes
Method: Baking
Cuisine: French

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

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Instructions

Place freeze-dried raspberries in a food processor and crush them into small pieces.
Melt butter over low heat and let it cool. 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 the sifted dry ingredients and melted butter. Incorporate 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 degrees C. Brush a madeleine mold with the softened butter. Fill each indentation of the mold with the batter up to 3/4.
Bake at 425 degrees F/220 degrees C for 3 minutes. Then switch off the oven for 7 to 8 minutes. The madeleines will get that famous bump on top. Next, turn the oven to 320 degrees F/160 degrees C for the other to 3 to 4 minutes.
Remove madeleines from the mold and place them on the side, still in the mold, so that they are completely cool.

Notes

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

Nutrition

Serving Size: 1
Calories: 120
Sugar: 7.6 g
Sodium: 51 mg
Fat: 6.5 g
Saturated Fat: 3.8 g
Carbohydrates: 14 g
Fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 43 mg

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