This recipe uses a full-sized madeleine pan, fills it with an airy lemon-flavoured madeleine batter, sticks a fresh raspberry in the middle, and then pumps that raspberry full of delicious lemon curd. Then I dust that delicious madeleine with icing sugar. Why? Because, I can. And you know what else? It tastes even better than it sounds! Lemon-Raspberry Madeleines are a treat you don’t want to miss!
Did I mention this recipe is really rather easy to make? I didn't, did I? Well… it is! If you don't happen to have any lemon curd on hand, it's available in many larger supermarkets. Should you however want to make your own lemon curd, I've already provided a recipe in my Lemon Curd Cake with White Chocolate Buttercream Frosting post!
Of course, if you're just looking for a bunch of madeleine recipes, you can also try out my Lemon & Poppy Seed Mini Madeleines - it was one of my earliest recipe posts, and people have always come back with amazing things to say about them! In that post I actually mention the inspiration for this recipe… Lemon-Raspberry Madeleines are also in The Little Paris Kitchen, Rachel Khoo's excellent cookbook. My version doesn't follow her recipe, but I was certainly inspired by it!
You can check out these Chocolate Orange Madeleines or Lemon Lavender Madeleines too!
AND NOW, on to the recipe itself. Try this one. If you don't have a madeleine pan, you can kinda-sorta-mostly make-do with a mini muffin tin, but I really recommend you get a madeleine pan. Madeleines are wonderful. (Lemon-Raspberry Madeleines make the madeleine experience even better!)
Don't forget to comment below, let me know what you think of the recipe. If you liked it, share this post (it helps!). And as always, follow me on Facebook, Instagram, Twitter, and Pinterest!
Print📖 Recipe
Lemon-Raspberry Madeleines
- Total Time: 30 minutes
- Yield: 12 Full Size Madeleines 1x
- Diet: Vegetarian
Description
A delicious and easy recipe for Lemon-curd and raspberry stuffed madeleines. These Lemon-Raspberry Madeleines are fantastic!
Ingredients
- ¾ cup All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- 2 Large Eggs
- ⅓ cup White Sugar
- 1 tbsp Brown Sugar
- 1 tbsp Maple Syrup
- 2 ½ tbsp Lemon Zest (about half a large lemon)
- 1 tsp Water
- 6 tbsp Unsalted Butter, melted
- 12 raspberries
- ⅓ cup lemon curd, for piping
- Icing Sugar, for dusting
Instructions
- Whisk the flour, baking powder, and salt together in a small bowl.
- In a separate bowl, whisk together the eggs, white and brown sugar, maple syrup, lemon zest, and water until a smooth mixture is produced. Whisk the dry ingredients in until just incorporated, and then add the butter, whisking until the mixture is smooth and sticky. Cover your bowl with cling film, and chill in the refrigerator for at least one hour, ideally overnight.
- Preheat oven to 400 degrees F. Lightly coat a madeleine pan with butter and dust with flour, tapping out any excess. Pipe or spoon (it doesn’t affect the shape of the madeleine) the batter into the pan, filling each madeleine well about two thirds full. Place one raspberry "open-side"-up in the centre of each madeleine well.
- Bake for 8-10 minutes, until edges are browned slightly and spring back when pressed lightly.
- Tap to release the madeleines. Pipe lemon curd into the warm madeleine through the opening in the raspberry. Dust with icing sugar. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
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Chaman rahim
Looks very yummy .will try the recipe soon.
Riz
Hope you enjoy it!
Kavey
I love these, especially the idea of stuffing the raspberry with lemon curd! So cute, and a burst of flavour, I bet!
Riz
Yeah! The lemon curd adds a great little burst of flavour!
Gingey Bites
I’ve never tried making madeleines but these look lovely and I really like the idea of the lemon curd into the raspberry. Yum!
Riz
You absolutely need to make some madeleines! They’re easy but so delish!
christine
These look amazing, would love to try them. What do you use to pipe the lemon curd into the madeleine?
Riz
Hi Christine! I usually just spoon the lemon curd into a zip-lock bag, cut off the corner and squeeze it out through there. You can of course use a proper piping bag too. 🙂
christine
Just noticed there is a ? listed for the amount of sugar. What is the amount.
Thanx!
Riz
Oh dear! I’m sorry about that…! I’ve fixed it now, the amount is 1/3 cup of White Sugar. 🙂 Thank you for noticing and letting me know!! Hope you enjoy the madeleines!
Lindsay
I loved these ones! My madeleines turned out perfect, and I only used a spoon to put them in the pan!
Riz
That’s great to hear, Lindsay! Aren’t madeleines awesome? 😀
Nat
Mmmm… madeleines! These look so enticing! I can seriously smell them just looking at the screen 🙂 I am definitely making them this weekend!
Riz
Thanks for visiting Nat!! I hope you enjoy them, they’re one of my favourite things to make!!
Judith
Hi,
They look lovely, can I use mini cup cake tins instead of madeleine pan?
Riz
Hi Judith! The answer is “….kinda” – technically, you should be able to get away with it, but I find that it doesn’t bake as well (the edges didn’t have that perfect bit of crispness in a mini cup cake tin). Let me know how it goes for you!
Reem
This is such an easy and delicious recipe! My family loves it!