Raspberry Madeleines

These raspberry madeleines are a delicate twist on the classic French tea cake, infused with real raspberry flavor and finished with a vibrant raspberry white chocolate dip. Light and buttery with a tender crumb, each shell-shaped cake is swirled with raspberry jam for bursts of bright fruit in every bite. Freeze-dried raspberry powder deepens the berry flavor while also lending a naturally beautiful blush color. Elegant yet simple, these madeleines are perfect for afternoon tea, brunch tables, or a refined bakery-style dessert.

Ingredients

Dry

84 g cake flour
8 g freeze-dried raspberry powder
3.4 g baking powder
1.2 g fine sea salt

Wet

100 g whole egg
84 g granulated sugar
8 g honey or invert sugar
Zest of ½ lemon (optional but recommended)
22 g raspberry reduction, cold
112 g browned butter, cooled but fluid

Raspberry Swirl

75 g raspberry jam

Raspberry White Chocolate Dip

200 g white chocolate, tempered
4 g freeze-dried raspberry powder

Method of Production

Whisk egg, sugar, honey, and lemon zest just until combined, avoiding aeration.

Whisk in raspberry reduction until smooth.

Fold in dry ingredients until homogeneous.

Stream in browned butter last, emulsifying gently.

Rest batter 1–2 hours refrigerated.

Fill madeleine molds 85–90% full.

Add a small dollop of raspberry jam to each cavity and gently swirl into the batter with a toothpick or skewer.

Place silicone mold on a heavy aluminum sheet pan.

Bake 385°F / 196°C on the middle rack for 11–13 minutes.

Rest 2 minutes, then unmold while warm.

Cool shell-side down on a rack.

Once cooled, stir freeze-dried raspberry powder into tempered white chocolate until evenly colored. Dip the scalloped shell side of each madeleine into the raspberry white chocolate and place on parchment until set.