Lemon Raspberry Madeleines That Melt in Your Mouth

Lemon Raspberry Madeleines combine zesty lemon and sweet raspberries in a light, airy dessert perfect for any occasion.

Prep Time 15

Cook Time 12

Chill Time 30

Total Time 57

Servings: 12 madeleines

Course: Dessert

Cuisine: French

Calories: 120

Batter Ingredients

1 cup all-purpose flour Substitute with gluten-free flour blend for gluten-free options.
1 teaspoon baking powder Ensures the madeleines rise perfectly.
a pinch salt Consider using sea salt for a touch of sophistication.
2 large eggs Bring to room temperature before mixing.
¾ cup granulated sugar Brown sugar can add a caramel note.
1 teaspoon vanilla extract Almond extract is a delightful alternative.
1 tablespoon lemon zest Increase for a stronger lemon kick.
2 tablespoons fresh lemon juice Bottled lemon juice works in a pinch.
½ cup unsalted butter (melted) Swap half with Greek yogurt for a lighter version.
½ cup fresh raspberries (finely chopped) Avoid frozen ones to maintain texture.

Baking Instructions

Preheat your oven to 375°F (190°C) and grease your madeleine pan with melted butter or non-stick spray.
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Set aside.
In a large bowl, beat together eggs and sugar for about 3-4 minutes until pale and thick.
Gently stir in vanilla extract, lemon zest, and fresh lemon juice into the egg mixture.
Carefully fold the dry mixture into the wet mixture until just incorporated.
Gradually fold in the melted butter to maintain the airy texture.
Gently fold in the finely chopped raspberries.
Spoon the batter into the molds, filling each about ¾ full.
Bake for 10-12 minutes until golden and springy.
Let cool for 2 minutes, then transfer to a wire rack and dust with powdered sugar.

Refrigerate the batter for at least 30 minutes before baking for a firmer shape and enhanced fluffiness.