GUEST POST | Why, hello! First off, thank you Jenny for letting us write and share one of our latest recipes with your readers. This recipe for lemon madeleines with raspberry glaze is one that we have recently discovered, and have ended up loving more than words can describe.
One of us – Simona, of course – is addicted to the lemon & strawberry combo. No matter what you get her to pick, she will always return to her favourites. From ice cream to fruit salad, it’s just that one she wants. And with raspberry not really widely available in Italy while growing up – I know, unbelievable! – when she finally discovered it in the UK… Well, love at first sight.
Raspberry is a fruit that hits all the right spots: it’s tart, but sweet. It’s soft but has a crunch (the seeds). And it’s just so good for you as well! How you might ask. Well, let me show you. First off, they provide potassium, which is essential to your heart function. And they are also proven to lower blood pressure.
Again, not too shabby right here. And whether you knew this or not, they come in 4 different colours: red, black, purple and gold. Good for you, extremely tasty and very much varied too.
But why are you blabbing so much about raspberries, I hear you ask? Because they complete the lemon madeleines here.
You might have heard of madeleines before
Madeleines, and in this case lemon madeleines, are small sponge cakes with a very distinctive shell shape to one side of them. This shape comes from the traditional mould pan they are baked into. The traditional madeleine is originally from Commercy and Liverdun, two small communities in the Lorraine region.
And if you are an avid reader of classics, you might remember them from the In Search Of Lost Time’s passage by Marcel Proust. The very classic bit where Proust uses madeleines as an involuntary memory of his childhood in Combray.
The main ingredient in these lemon madeleines is, you guessed it, lemon zest
But there is plenty more to add to this beautiful little sponge so many recognise by their shell shape. First off, this particular recipe is a mix of normal flour and almond flour. It gives them a soft texture and adds an extra flavour you will love. Then you will need eggs and butter, of course, and sugar too.
We have added some almond extract to give the almond flavour a bit of a kick, but you can decide to either swap it for vanilla or skip it altogether. And at last, it’s the honey. A teaspoon of honey will help you give the lemon madeleines a glossy finish before you glaze them.
The glaze itself is made with raspberries, sugar, water and icing sugar. You might want to use fresh raspberries or frozen ones, we have done it with fresh ones and it came out perfect.
Let’s see what we need to make these lemon madeleines with raspberry glaze
This recipe makes 24 lemon madeleines, prep time is 15 minutes and you will need to let your dough rest for at least 15 minutes. They also bake within 7-10 minutes.
Ingredients for the lemon madeleines:
- 2 large eggs
- 1/2 cup sugar
- 1 tsp clear honey
- 1/4 tsp almond extract (optional, can be replaced by vanilla extract or skipped)
- 1 tsp grated lemon zest
- 1/2 cup all purpose flour
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 110g unsalted butter, melted
Ingredients for the raspberry glaze:
- 2 cups fresh or frozen raspberries
- 2 tbsp sugar
- 1/4 cup water
- 1 1/4 cups icing sugar
How do you make the lemon madeleines?
Start by creaming the eggs with the sugar in your standing mixer on high speed for a minute or so, until they are light and fluffy. Add the honey and mix on high speed for a further 3 minutes, until the mixture is light and glossy.
Now add the lemon zest and almond extract and mix just enough to get everything combined.
In a separate bowl, mix your dry ingredients, then add to the egg mix until well incorporated. It’s finally time for the butter: add this and just let it combine quickly, making sure you do not overmix the dough!
It’s time for resting the dough: place it in the fridge for at least 15 minutes. You can keep it from 15 minutes up to a day or two, as the longer it rests, the better. We left ours to rest for 3 hours, and you will end up with a dough that is thick and smooth.
Turn on the oven to 180°C and, using a piping bag, fill your madeleines mould up to the top. Bake for 8-10 minutes, or until the top is golden. I found pushing the middle of the lemon madeleines slightly helped too: if it springs back quickly, it’s ready.
Let the lemon madeleines cool in the mould for a couple of minutes before turning them onto a cooling rack and set aside to cool completely.
In the meantime, you can prepare the raspberry glaze.
In a pan, add the raspberries, water and sugar and heat for 5-7 minutes, or until the sugar is fully dissolved. Blend the mix and strain it through a sieve to remove all the seeds. Set aside to cool fully, and once ready to use you will mix the raspberry purée with the icing sugar until smooth.
Now, the world is your oyster: you can dip the lemon madeleines, or drizzle them. Cover them fully, or dip them at an angle. Anything you can think of will work! Once you have decorated, make sure to let the glaze set for 5 minutes before serving.
These lemon madeleines are best served on the day you make them. If you have any leftovers, make sure you store the lemon madeleines in an airtight container and consume them within 2 days.
Have you ever tried madeleines? Do you like the sound of these lemon madeleines with a raspberry glaze? Let me know!
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