Raspberry madeleines with white chocolate
Raspberry madeleines – a summer version of the French cookies that will steal your hearts! Delicate, soft, and filled with raspberries!
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
- W małym rondelku rozgrzej masło - ma być płynne, ale nie gorące.
- 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.
- Gdy cała forma będzie wypełniona, wstaw ją do zamrażarki na kilka minut – do momentu, aż czekolada zastygnie (około 10 - 15 minut). Na wierzchu formy można położyć np. deskę do krojenia by delikatnie docisnąć magdalenki. Następnie delikatnie wyjmij ciasteczka z formy. Gotowe – smacznego!
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