Description
A delicious and easy recipe for Lemon-curd and raspberry stuffed madeleines. These Lemon-Raspberry Madeleines are fantastic!
Ingredients
Units
Scale
- 3/4 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 2 Large Eggs
- 1/3 cup White Sugar
- 1 tbsp Brown Sugar
- 1 tbsp Maple Syrup
- 2 1/2 tbsp Lemon Zest (about half a large lemon)
- 1 tsp Water
- 6 tbsp Unsalted Butter, melted
- 12 raspberries
- 1/3 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
