Madeleines with Lemon Curd and Raspberries
A favorite French pastry snack. Make these light, sweet treats to have with tea or coffee or a satisfying, petite dessert after dinner. Filled with lemon curd and raspberry, these are delicious.
Yield: 36 madeleines
Equipment
- madeleine pans or mini muffin/cupcake pans
Materials
- 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
Instructions
- 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
-madeleines are best served the day they are made but I found them to be just as nice the next day. Store them in an airtight container or wrap them well.
-do not make batter more than one day in advance.
-a #60 scoop is very useful for portioning out batter. Otherwise, a tablespoon measure works fine.
-Recipe adapted from The Little Paris Kitchen by Rachel Khoo.
-Published 2012 by the Penguin Group.
-Purchase the book here.