Lemon and raspberry madeleines, recipe to accompany tea

I have told you other times that I love tea, so I also like the small sweets with which we can accompany a cup, such as pasta, cookies or some lemon and raspberry madeleines like these that I present today.

The only thing I have done is modify the base recipe that I always use to vary the ingredients as I please, maintaining the proportions of the formula, in this way we can make multiple flavors, as happens with muffins or biscuits. The number of madeleines is indicative since everything depends on the size of the cavities of your mold.


For 18 units
  • Butter 60 g
  • Honey of flowers 15 g
  • Wheat flour 100 g
  • Chemical yeast 5 g
  • Sugar 55 g
  • Egg M 2
  • Lemon juice 5 g
  • Lemon zest 0.5
  • Dehydrated raspberries 5 g

How to make lemon and raspberry madeleines

Difficulty: easy
  • Total time 30 m
  • Elaboration 20 m
  • Cooking 10 m

We heat the oven to 200º with heat up down without air. We melt the butter until it has a light tan tone, without burning. We let it temper. While we beat the eggs with the sugar and the zest, until they increase in volume.

Add, without stopping beating, honey and butter. We sift the flour together with the yeast and mix with a tongue. Finally we incorporate the chopped raspberry **.

Pour the dough into the madeleine molds and bake for about 8-10 minutes, depending on the oven, until we see that they have inflated and are slightly golden. We remove to a rack and let cool completely.

With what to accompany the lemon and raspberry madeleines

Lemon and raspberry madeleines keep perfectly for several days as long as we keep them away from air and moisture, in a can for example. And if we cover them with chocolate coating, a protective layer is made, which makes them stay more tender for longer, although it is recommended to take them warm, they are delicious!

Tags:  Meats And Birds Fish Desserts 

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