Raspberry madeleines – a summer version of the French cookies that will steal your hearts! Delicate, soft, and filled with raspberries! White chocolate adds a nice crunch and contrast to the tender texture of the cookies. I love madeleines not only for their taste but also for how beautiful they look – they’re the perfect dessert for summer gatherings! Have you ever baked madeleines before? If not, now is the ideal time to try.
Are madeleines difficult to make?
Contrary to what you might think, madeleines are actually very easy to make, even if you don’t have much baking experience. It’s important to remember that the batter should rest in the fridge for at least 30 minutes (preferably an hour). Apart from that, the ingredients are basic staples you probably already have on hand, so it’s a great idea for a quick and impressive dessert! Just keep in mind that you’ll need a madeleine mould.
Can you make madeleines without white chocolate?
Of course! White chocolate is a great addition, but it’s absolutely not necessary. If you don’t have any at home or prefer a less sweet version, you can simply leave it out – the madeleines will still be delicious and delicate. Alternatively, you can use dark or milk chocolate instead of white. You can also dust the madeleines with powdered sugar after baking.
And if you're in the mood for more sweet summer classics, take a look at the recipes below:
- Nectarine cobbler | Summer fruits topped with biscuit dough
- Wild blueberry buns with crumble
- Scones with blueberries
- Strawberry dessert
Raspberry madeleines with white chocolate
Ingredients
Madelines
- 115 g butter
- 115 g wheat flour
- 100 g sugar
- 2 large eggs
- ½ tsp baking powder
- ½ tsp vanilla extract
- handful of fresh raspberries
Chocolate glaze (optional)
- 150 g white chocolate
- 2-3 tbsp crushed freeze-dried raspberries
Instructions
- In a small saucepan, melt the butter – it should be liquid but not hot.
- In a bowl, use a whisk to combine the eggs, sugar, and vanilla extract.
- Gradually add the flour mixed with baking powder, stirring until smooth.
- Finally, pour in the melted butter and mix until the batter is smooth. Chill the batter in the fridge for at least one hour.
- Preheat the oven to 180°C.
- Once the batter has chilled, fill the indentations of the mould about halfway. Place a raspberry on top (pressing it in gently), then cover with another layer of batter. Important: madeleines will rise during baking and may overflow if you add too much batter to each indentation.
- Bake for 10–12 minutes, until the cookies are lightly golden.
- If you wish to decorate the madeleines with white chocolate, follow these instructions.
- Thoroughly wash and dry the mould used for baking the cookies.
- Melt the chocolate using a double boiler.
- Work with one cavity of the mould at a time: sprinkle a small amount of crushed freeze-dried raspberries into it, pour in about 1 teaspoon of melted white chocolate, then place a baked madeleine on top and gently press it down. Repeat the process one by one for each cavity until all the cookies are done.
- Once the mould is full, place it in the freezer for a few minutes until the chocolate sets. Then carefully remove the cookies from the mould. Done – enjoy!
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