For most people, odds are, you don’t own a madeleine pan unless you thought they were just so adorable, you couldn’t help yourself. If you do own one, has that pan seen the light of day much? Probably not, is what I’m guessing. If you dislike having one-taskers that clutter up your kitchen drawers and cabinets, this recipe might change your mind about owning this very specific pan. These madeleines may have you using that pan more often. Also, I offer an easy solution on what to use if you don’t own a madeleine pan at all.
What else can I use to bake madeleines?
The answer to this is a mini muffin pan! I tested this recipe baking the exact same amount in a standard mini muffin pan and I’m happy to say it works brilliantly. Of course, you don’t get the traditional scallop shape of the madeleine but the mini muffin shape is equally delicious and cute. Madeleine pans are not hard to source. You can find them here or at any store where they sell cookware like Bed, Bath and Beyond. I found mine at an estate sale for a steal. Everyone touts non-stick to be the best but mine are not and after spraying them, I had no issues releasing the madeleines.
If you’ve never had a madeleine, you’re in for a treat. A very traditional goûter treat in France, these were served as an after-school snack for children. Who wouldn’t love these in the afternoon with a cup of tea or coffee? They are light, moist cake-like cookies filled with tart lemon curd and a fresh raspberry that gets jammy after baking. You could, however, make them traditionally without a filling. The batter needs resting in the refrigerator after it is mixed. I see this as an advantage, because then, it could be made the day before and left to rest overnight. Therefore, the next day, you can have freshly made madeleines in about 15 minutes. To make it even easier, use a good, store-bought lemon curd. If you want an easy recipe, use this one from my pavlova recipe.
Madeleines with Lemon Curd and Raspberries
Ingredients
- 3 large eggs
- 1 cup (130g) sugar
- 2 cups + 1 tbsp (200g) all-purpose flour
- 1 tbsp (10g) baking powder
- zest of 1 lemon
- 8 ounces (200g) butter, melted and cooled
- 1/4 cup (60 ml) milk
- 1 tbsp (20 g) honey
- 1 pint raspberries
- 1 cup lemon curd (store bought or homemade)
- confectioner's (icing) sugar, for dusting
Method
- In a large bowl, whip the eggs with the sugar until pale and thickened. In a medium bowl, whisk together the flour, baking powder and lemon zest. Combine the milk and honey with the cooled butter, then add to the egg mixture. Add half the flour and gently fold in. Add the remaining flour and fold in. Cover and refrigerate for at least one hour or overnight.
- When ready to bake, preheat oven to 375°F (190°C). Spray madeleine pans (or mini muffin/cupcake pans) with baking spray or brush with butter. Fill each well with a heaping tablespoon of batter, pressing a raspberry into each one. Bake for 5 minutes, then reduce heat to 325°F (160°C). Bake for 5-6 minutes more or until lightly golden around the edges. Transfer to a wire rack and leave until cool enough to handle. Wash and dry the pans and repeat baking until all batter is used.
- Fill a piping bag or plastic, zip top bag with the lemon curd. Snip a very small opening and pipe about a teaspoon of curd into the raspberry. Dust each madeleine with confectioner's sugar and serve.
Notes
Pin it for later!
Lemon raspberry is one of my favorite flavor combos! I wouldn’t have thought to stick a raspberry in the Madeleine batter before baking. Well done!
Isn’t it a great trick?