Recipes full

header stroke
off the menu blog title
who we are and contact us dash
who we are
contact us
seachcopy
main tab
home tab
cookbooks tab
recipes tab
staff blog tab
the front burner tab
featured recipe tab
the prep tab
from our kitchen tab
cheers tab
news nosh
dash
dash
dash
dash
dash

INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

header stroke

RASPBERRY MADELEINES

Book Title

About the book

RASPBERRY MADELEINES

From Fruitful

Madeleines are light, three-bite sponge cakes that make an addictive treat during afternoon or morning coffee breaks. Originally from France, they are baked in a special shell-shaped mold. Adding raspberries isn’t even a little bit traditional, but the subtle brightness of raspberries gives these a nice lift. These cakes are at their best the same day you bake them.

Makes one dozen cakes

5 tablespoons / 70 g unsalted butter, at room temperature, divided
1/2 cup plus 2 tablespoons / 85 g all-purpose flour, divided, plus more for dusting
3 ounces / 85 g raspberries (about 1/2 cup)
2 large eggs, at room temperature
1/3 cup / 70 g granulated sugar
1/2 teaspoon fi nely grated lemon zest
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners’ sugar, as needed

Preheat the oven to 375°F / 190°C and position a rack in the center position. Grease a 12-cup madeleine pan generously with 1 tablespoon of the butter (make sure to get into the tin’s ridges) and dust with flour, tapping out any excess. In a small saucepan, melt the remaining 4 tablespoons / 55 g of butter; remove the pan from the heat and let the butter cool.
In a small bowl, lightly mash the berries. Stir in 2 tablespoons of the flour.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, sugar, and lemon zest until the mixture is pale and thick and has tripled in volume, about 5 minutes. In a small bowl, whisk together the remaining 1⁄2 cup / 65 g of flour, the baking powder, and the salt. With the mixer running at medium-low speed, add the dry ingredients, a little at a time, until just incorporated. Using a spatula, fold in the melted butter in three additions. Gently fold in the berries.
Drop large spoonfuls of the batter into the center of each madeleine mold. Do not spread the batter evenly over the tin, but leave them in a mound; they will spread as they bake. Bake until the edges of the cakes are golden brown and the centers spring back lightly when pressed, 10 to 12 minutes.
Rap the pan lightly on a counter to release the cakes. Transfer the cakes to a wire rack to cool completely. Dust with confectioners’ sugar and serve. Eat within a day.

footer
facebook tab
twitter tab
pinterest tab
youtube tab

RUNNING PRESS. An Imprint of Perseus Books,  A Hachette Book Group Company
Privacy Policy
    Terms of Use