Raspberry-Vanilla Madeleines

Difficulty:
1/5

Yield: 12 large madeleines

Ingredients:

6 tablespoons (90 ml) melted unsalted butter, divided

¾ cup (180 ml) flour + more for sprinkling

1 teaspoon (5 ml) baking powder

½ teaspoon (2.5 ml) salt

2 eggs

¼ cup (60 ml) sugar, divided

1 tablespoon (15 ml) honey

1-inch (2.5 cm) piece vanilla bean, scraped seeds only

½ cup (120 ml) raspberries

Special equipment:

Madeleine pan (or pans) to make 12 large cookies

 

Method:

Let’s get baking!

Preheat oven to 350 F (180 C).

Prepare a madeleine pan (or pans) by brushing evenly with some of the melted butter.

Sprinkle the pan(s) with a bit of flour, then tip upside down and tap to shake off the excess.

In a bowl, combine the full measure of flour, baking powder, and salt and stir to combine.

In the bowl of a stand mixer fitted with a paddle, combine the eggs and 3 tablespoons (45 ml) sugar and beat until mixture is light and fluffy.

While the motor is running, add the flour mixture to the egg mixture a little at a time, mixing continuously.

Next, add in the remaining melted butter, the honey, and the scraped vanilla bean seeds and beat gently to combine. Turn off the mixer.

Place the raspberries on cutting board, sprinkle with remaining sugar and chop roughly.

With a spatula, gently fold the chopped raspberry mixture into the flour mixture to finish the batter.

Use spoons or a small scoop to divide the batter evenly into the greased and floured madeleine pan(s).

Bake for 17 minutes or until golden. Serve warm or at room temperature.

 

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